Wine & Dine

Episode #32 - Summer Tropics

Ham & Pineapple Kebobs
Shrimp & Pineapple Kebobs
Coconut Lime Rice
Pineapple Cheesecake

Ham & Shrimp Kebobs

Heat grill to medium direct temperature.

2 cups medium to large cubes of pre-cooked ham
1 bag of pre-cooked shrimp, 21-30 count- thawed
2 green peppers – cubed
2 red peppers – cubed
1 large red onion - chunked
1 can pineapple chunked – drained
1 bottle Lawry’s Hawaiian marinade

If using wooden skewers, soak in water about 1 hour prior to grilling. Cubed all the ingredients to the approximate same size. Alternate all ingredients on skewers until full. Spay hot grill with Pam spray. Place skewers on the grill. Close the lid and start grilling. When the Kebobs start to show grill marks, turn and keep basting with Lawry’s marinade. Grill until vegetables are tender and glazed. Serve over coconut lime rice. 8-10 servings

Coconut Lime Rice

1 -12 oz. can of coconut milk.
2 ½ cups water
2 cups rice (brown or white)
½ cup shredded coconut
1 lime – zest and juiced
½ tsp. salt
1 tsp. sugar

Using a rice cooker, add all ingredients and stir well. Cook according to the manufacturers directions. Serve this creamy rice with Ham and Shrimp Kebobs.
Note: If cooking rice on the stove top, add ¼ cup more water. This mixture will scorch on too high of temperature. 6 servings

Wine pairing with Pineapple Riesling:
Save the drained pineapple juice from Kebobs and add to Stoney Ridge Riesling..

Pineapple Cheesecake

2 packages (8 oz. each) cream cheese, soften
½ cup sugar
1 can (20 oz.) crushed pineapple, drained
1 carton (8 oz.) frozen whipped topping, thawed
2 packages (3 oz. each) ladyfingers
Kiwi slices

In a large mixing bowl, beat cream cheese and sugar until smooth. Stir in pineapple. Fold in whipped topping.
Place ladyfingers around the sides and on the bottle of a greased 9 inch springformed pan. Pour filling into the pan. Cover and refrigerate for 8 hours or overnight. Carefully remove sides of pan. Top with Kiwi slices. 8-10 servings