Pineapple Shrimp Skewers Paired with Virginia Riesling
Now that it’s December the Thanksgiving leftovers can be put to rest and the lighter fare can shine...at least for a few weeks. These pineapple shrimp skewers are just the key to getting your diet back on track without sacrificing flavor or fullness.
The recipe originally called for a bed of tortilla chips, but we opted for an orange fennel red cabbage slaw. There is such an impressive range of flavors in this recipe that allows anyone to find something to love. The spice from the jalapeño pesto packs a jolt, but the pineapple glaze brings the kick down a notch. The coleslaw ties all of the flavor layers in one tangy, crunchy finale.
For a new twist on an old favorite we decided to glaze the shrimp in a pineapple reduction instead of just sautéing the mixture in a pan. We skewered raw shrimp and pineapple chunks and placed it on the cast-iron pan to give it a nice crisp while keeping every piece intact.
The citrus and licorice-like fennel was a nice complement to rather bland, though crunchy and lovely, red cabbage. The recipe called for scallions, but we used more red cabbage and fennel to make up for its absence. The speedy preparation of the slaw didn't sacrifice any flavor because each ingredient offered its individual yumminess to come together into one delightful dish. All this talk of healthier foods is of course only for a short while until Christmas comes, and the pies parade out ready to taunt to us again.
The recipe for the jalapeño pesto can be found here.
The recipe for the slaw can be found here.
Ingredients for Pineapple Glaze
2 cups pineapple
2 splashes white wine vinegar
1 tsp paprika
1 tbsp brown sugar
1 splash soy sauce
4 cloves garlic, minced
Directions for Pineapple Glaze
Blend all ingredients together. Transfer to a saucepan. Bring mixture to a boil on medium heat. Once boiling, reduce to low heat and simmer for 30 minutes.
Directions for Pineapple-Skewered Shrimp
Toss pineapple in raw sugar. Skewer shrimp and pineapples and glaze. Coat cast iron pan with olive oil spray and heat on medium. Place two skewers glazed side down, then rub glaze on the top side. Cook for two minutes, flip, glaze and cook for another two minutes. Top with jalapeño pesto.
Spoon desired amount of slaw on plate, add skewers and dab pesto on shrimp.
Even though we’re being healthy, we can’t help but cheat a little with a crisp glass of Rapidan River Dry Riesling, a delicate and clean wine boasting full fruit flavors of apricots, rose petal and mango to further complement the pineapple. Refreshing acidity balances the sweetness to enhance the flavor of the shrimp.