Recipe Pineapple Sriracha Shrimp Skewers sponsored by H-E-B supermarkets.
Many times when I have guests, and I go to the supermarket to buy something for the appetizer, and I become overwhelmed and I paralyze. I do not know what to buy that is simple, different and delicious. Thanks to H-E-B’s invitation to share his November Primo Picks I found the solution.
The story of H‑E‑B begins more than 100 years ago in a small, family‑owned store in the Texas Hill Country. Today H‑E‑B serves families all over Texas and Mexico in 155 communities, with more than 340 stores and over 76,000 employees; one of the nation’s largest independently owned food retailers. A H-E-B Primo Pick is a unique, tasty and cool product, the best of what’s in the store.
Using the magazine that highlights the outstanding Primo Picks of the Month of November 2016, I went shopping and even made it into a game with my 7-year-old daughter who helped me find the Primo Picks tags in my neighborhood H-E-B. What I love is that for all the featured products, they also provide a small review that guides us about its taste, origin and preparations and –the best– where to find it in the store.
I bought the flowers (a Lone Star Living Bouquet in the classic colors of fall), Picadillo con Papas Tamales ( I removed the husk, cut them and heated them in the comal. They were great! I love this variety, I’m definitely adding it to the classic Tamales in December), Jalapeño Poppers (one of my favorite snacks since I discovered them here in Texas, I made them in the oven, and they were perfect), the Cranberry Pork Smokies (sautéed in the frying pan for 10 minutes and they are ready), Sicilian Village Olives, and even the asparagus were among this selection (taking advantage of the fact that the griddle was hot, I cooked them in less than 10 minutes).
And of course, the Pineapple Sriracha HEB Glaze, to perfectly season my shrimp caught here in the Gulf of Mexico. I loved that it resulted in a different and delicious appetizer. All the items were very well received by our guests. The sausages and the Pineapple Sriracha Shrimp Skewers were a hit with the kids.
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Pineapple Sriracha Shrimp Skewers
For 8 skewers
- 1 pound of Jumbo raw shrimp
- 1 zucchini
- 1 pouch of Pineapple Sriracha HEB Glaze
- Oil and salt
- Skewer sticks
- Soak skewer sticks for 15 minutes in cold water.
- Clean the shrimp, make a cut at the top, remove the shell and the central vein. Place in a bowl and add 1 teaspoon of oil and salt to taste, stir to distribute well.
- Wash and chop the zucchini.
- Heat the comal or griddle over medium heat.
- Arrange the skewers using 2 each so that the shrimp are flat and easy to cook.
- Cook 3-5 minutes per side, it will depend on how hot the griddle is and the size of the shrimp.
- Remove and immediately brush with the Sriracha pineapple glaze.
- Serve right away.