Spicy Steak And Shrimp Kabobs With Pina Colada Sauce by Tori Nicole - Musely
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Spicy Steak And Shrimp Kabobs With Pina Colada Sauce

posted in Food & Drink > Recipes
  • 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.


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