Those of you that have infants, or had them at one time, I’m sure you’ve at some point tasted the baby food before feeding them to your kids. Well as a foodie, some of these flavors stood out as really tasty and my “Food Creation Gears” in my mind started churning. My wife is already plotting on a salsa using some baby food mango. The dish I prepared tonight used Gerber’s Pineapple Pear. I must say… the end result was amazing! I’m not really much of a measurer the first time I try something, but I’ll do my best to come up with some amounts.
Southern Comfort Pineapple Pear Shrimp
Extra large shrimp, shelled and deveined (I used about 25 for this serving.)
Old Bay seasoning (about 1/4-1/2 cup, depending on your spice level)
Garlic powder (about 1/4-1/2 cup, depending on your garlic level, lol)
Brown sugar (about 1 cup to 1 1/2 cup)
Southern Comfort (I used a lot, probably close to the 2 cup range)
Gerber pineapple pear baby food (2 jar (really they were like plastic rectangle containers))
Crushed pineapple (I used 2 of those self serve plastic cups of tidbits, and then used a chopper to blend them up)
Pineapple juice (about 3/4 cup)
Nutmeg (about 3 shakes)
Prepare your grill for direct grilling to be used over medium coals. Heat all ingredients except for shrimp in a sauce pan over medium heat, stirring often. While the sauce is thickening and filling your nose with wonderful aromas, thread the shrimp on the kabobs. I personally endorse Fire Wire, grill safe kabob wire that you can bend and curve around your grill and in between other foods. Click on the link for more info. Brush the grates on the grill with olive oil. Place shrimp on the grill, dab on your sauce, and cover. After a minute, turn shrimp, dab more sauce, and cover. Repeat until the shrimp turns opaque and you get a nice auburn looking glaze.
This glaze works great on chicken as well. The chicken in the pictures below was tested upon and my daughter got indigestion from eating a sandwich made from it way too fast. I think she liked it, LOL.
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