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Spicy Steak And Shrimp Kabobs With Pina Colada Sauce
Food & Drink
1-2 lb Flank Steak, cut in strips or 1" cubes
1 Pound 16/20 Veined and peeled shrimp
¼ Cup Soy Sauce
4 Cloves of garlic, minced
6 ounces Pineapple Juice
1 Tablespoon Olive Oil
½ Teaspoon (up to 1 teaspoon per taste) Curry Powder
¼ Teaspoon Red Pepper Flakes
½ Teaspoon Cayenne
½ Teaspoon Ground Ginger
½ Teaspoon Sesame Oil
2 Tablespoon Coconut Cream (in a can found by the coconut milk)
1½ Teaspoons Rice Vinegar
2 Tablespoons Dark Brown Sugar
For the Sauce
1 Cup Coconut Cream
½ Cup Crushed Pineapple and Juice
½ Cup Sour Cream
In a bowl, whisk together the soy sauce, garlic, pineapple juice, olive oil, curry, red pepper flakes, cayenne, ginger, sesame oil, coconut cream, rice vinegar, and brown sugar. Separate into 2 ziploc bags and add the steak to one and shrimp to the other. Place in the fridge for 30 minutes or we prefer all day
Once you're ready to grill, heat the grill to high heat and place the meat and seafood on the counter in their bags. Allow the grill to heat for 5-10 minutes. Turn to medium heat. Skewer the shrimp on a few skewers and the steak on separate skewers. Start with the steak and grill, turning occasionally for 2 minutes then add the shrimp and cook for 3 minutes per side.
Remove from grill and serve with sauce.
In a bowl whisk together the pineapple, coconut and sour cream.