CIA Recipe: Wrapped Shrimp with Asian Barbecue Sauce

Jazz up your next get-together with these deliciously impressive hors d'oeuvres. The pineapple and coconut add a definite Southeast Asian flavor to the dish. And, the coconut also adds a wonderful crunch and makes the skewers look even more enticing.

This recipe is from the cookbook "Hors d'Oeuvre at Home with The Culinary Institute of America," published by Houghton Mifflin. 

     
Wrapped Shrimp with Asian Barbecue Sauce

Makes 30 skewers

Ingredients:

1 pound fresh trimmed pineapple, about 1 pineapple
30 medium shrimp, peeled and deveined
1 tsp salt
1/4 tsp ground black pepper
15 bacon slices, partially cooked and cut in half
1 Tbsp olive oil
1 cup diced onions
1/2 cup diced celery
1 garlic clove, chopped
1/2 cup ketchup
1/2 cup chili sauce
1/2 cup plum sauce
2 Tbsp rice vinegar
2 Tbsp soy sauce
2 tsp Worcestershire sauce
1 cup thinly sliced green onions
1/4 cup toasted coconut

Directions:

1. Soak thirty 6-inch bamboo skewers in water to prevent burning. Cut thirty 1/2-inch chunks of pineapple and finely chop whatever remains.
2. Season the shrimp with salt and pepper. Place a chunk of pineapple on each shrimp and wrap with a piece of bacon.
3. Place a 6-inch skewer through each shrimp assembly and reserve. (Do not reserve for too long before cooking as the pineapple will begin to break down the shrimp.)
4. Heat the oil in a large skillet over medium heat and sweat the onions, celery, and garlic until softened but not brown, 3 to 4 minutes.
5. Add the reserved chopped pineapple, ketchup, chili sauce, plum sauce, vinegar, soy sauce, and Worcestershire sauce to the onion mixture. Bring to a simmer and cook until the sauce is glossy and thickened, 15 minutes. Adjust the consistency with water, if necessary, and season with salt and pepper. Keep the sauce warm.
6. To cook the shrimp, spoon or brush a small amount of sauce (about 1 tsp each) over each skewer and place in a preheated 400 degrees F oven until the meat just turns white, about 10 minutes.
7. Remove the skewers from the oven and neatly arrange on serving platters. Sprinkle with the green onions and coconut. Serve immediately with the remaining sauce on the side for dipping.

More from the Culinary Institute of America: 

• Recipe: Good Morning Coffee
  
• Recipe: Lemon Chickpea Muffins
  
• Recipe: Fried Rice with Chinese Sausage
• Recipe: Coffee Truffles
  

You can also find more recipes (with instruction videos) in the CIA site's recipe section.  

      
For more info: 

• Culinary Institute of America