Cindy's Recipes and Writings

Happy Labor Day! Time to say goodbye to summer and turn our thoughts to cooler weather, back to school and wait for it…. A LABOR DAY SUNDAY SUPPER PARTY!
Thank you DB aka Foodie Stuntman from Crazy Food Stunts for hosting this great get-together. DB is always up for a challenge. Stop by his blog sometime and say hello!
Let’s fire up the grill. Everybody grab a cold beverage and let the party begin. I’m bringing shrimp skewers with orange glaze. These sweet and sour kabobs rest on a bed of coconut rice with some toasted coconut for good measure. I thought it was a bang up way to end the summer!

I originally shared this recipe with Bea at The not So Cheesy Kitchen since it is dairy-free.
These Tropical Shrimp Skewers are fast and easy. Thread the skewers a few hours ahead to save even more prep time. If using bamboo skewers soak them in water 10 minutes before using on the grill to prevent fire. This sounds like a no brainer, but you would be surprised at how many people scorch their food or worse when skewers catch fire!

Tropical Shrimp Kabobs over Coconut Rice

Ingredients

• 1 lb. large shrimp, peeled and deveined
• 1 cup pineapple chunks, cut in 1-inch pieces
• 1 cup cherry or grape tomatoes
• 1/2 red and/or green bell peppers, cut into 1-inch pieces
• 1/4 medium red onion cut into 1-inch pieces

Glaze

• 1/2 cup orange juice
• 1/2 cup brown sugar
• 1/4 tsp. salt
• 1 Tbsp. orange zest

Coconut Rice

• 1 cup rice
• 1 cup coconut milk
• 1 cup water
• 1 Tbsp. coconut oil
• 2 Tbsp. shredded baking coconut
• Salt to taste
• 1/4 cup toasted coconut

Instructions
Combine rice, coconut milk, water, coconut, oil and salt in a saucepan. Bring to a boil, reduce heat and cook for 15 minutes or until tender. Check about halfway through to see if you need to add a little more water since the coconut milk tends to thicken fast when cooking. Keep warm until skewers are grilled.

Make your glaze.
In a 1-quart saucepan, combine orange juice, sugar, and salt. Bring to a boil over medium-high heat, stirring constantly. Continue boiling while stirring until sauce is reduced to about 1/2 the volume, approximately 10-12 minutes. Divide glaze into 2 equal portions. Reserve one portion as a condiment for cooked shrimp.

Preheat grill to medium-high heat. Spray grill lightly with cooking spray.

Thread skewer through thickest part of shrimp, alternate between tomato, pineapple and pepper and onion to fill skewer. Be careful not to overlap shrimp and vegetables.

Place on grill and cook about 10 minutes, turning occasionally. Brush with glaze during the last few minutes of cooking time and cook until shrimp are opaque. Discard leftover cooking glaze used for grilling.

Serve over rice or on the side. Sprinkle with orange zest and toasted coconut. Drizzle with reserved glaze if desired.

Keep the party going with these great ideas from the Sunday Supper Team!

Refreshing Drinks

• Hibiscus Flower Margaritas from La Cocina de Leslie
• Cherry Bourbon Lemonade from The Girl In The Little Red Kitchen
• Mint Sweet Tea from Supper for a Steal
• Pineapple soda floats from Healthy. Delicious.

Amazing Appetizers and Sides

• Hatch, Chive & Chevre Figs from Shockingly Delicious
• Grilled Corn Salad with Honey-Lime Dressing from girlichef
• Cucumber Cups from Hezzi-D’s Books and Cooks
• Oven Roasted Corn on the Cob from The urban Mrs
• Stuffed Baby Sweet Pepper from Country Girl In The Village
• Peach Salsa Nachos from Mama’s Blissful Bites
• Grilled Peach Salad from Curious Cuisiniere
• Caramelized Onion Relish from What Smells So Good?
• Strawberry and Chicken Pasta Salad from Peanut Butter and Peppers
• Chorizo and Cheese Jalapeno Poppers from I Run For Wine
• Spiced Honey Peach Muffins from Mess Makes Food
• Spicy Bacon Popcorn from Nik Snacks
• Sausage Rolls from Food Lust People Love
• Deviled Eggs Stuffed With Garlic Guacamole from Sue’s Nutrition Buzz
• Tortellini Caprese Salad from Webicurean

Enviously Good Entreés

• Grilled Swordfish Kabobs with Sun-Dried Tomato & Olive Salsa from La Bella Vita Cucina
• Grilled Teriyaki Chicken Skewers with Homemade Teriyaki from Juanita’s Cocina
• Beer Brined BBQ Chicken from Jane’s Adventures in Dinner
• Kansas City Barbecued Spare Ribs from The Texan New Yorker
• Grilled Italian Turkey Burgers from Table for Seven
• Red Wine Burgers with Caramelized Onion and Goat Cheese from Neighborfood
• Red, White & Blue Spicy Burgers from Daily Dish Recipes
• Deluxe Pizza Burgers from Foxes Love Lemons
• Stir-Fry Rice with Turkey Bacon and Eggs from Basic N Delicious
• Grilled Herb Shrimp with Chimichurri Sauce from Magnolia Days
• Tropical Shrimp Kabobs from Cindy’s Recipes and Writings
• Spicy Sea Scallop Skewers with Mint Yoghurt Sauce from Soni’s Food
• Proscuitto & Spinach Macaroni and Cheese from Family Foodie

Delicious Desserts

• Old-Fashioned Pineapple Up-Side-Down Cake from The Foodie Army Wife
• Egg Free Chocolate Mousse from That Skinny Chick Can Bake
• Fresh Raspberry Bran Muffins from Killer Bunnies, Inc
• Peach Cheesecake Crumb Bars from Chocolate Moosey
• Peanut Butter Cream Pie with a Pretzel Crust from Cookin’ Mimi
• S’mores Brownies from Alida’s Kitchen
• Ice Cream Granola Truffles from Vintage Kitchen Notes
• Strawberries with Red Wine Reduction and Whipped Cream from Crazy Foodie Stunts
• Peach Kuchen {#Dairyfree} from The Not So Cheesy Kitchen
• Raspberry Lime Cupcakes from Treats & Trinkets
• Summer Berry Chocolate Cake from Happy Baking Days
• Peanut Butter Vegan Dreams from NinjaBaking.com
• Red, White & Blue Jello Parfaits from In The Kitchen With KP
• Moistest Ever White Chocolate Pound Cake with Fresh Orange Glaze from Eat, Move, Shine
• Caramel Brownies from Pies and Plots
• Red, White & Blue Greek Yogurt Cheesecake Dip Trio from Cupcakes & Kale Chips

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