Steak-and-shrimp kabobs
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Soy sauce |
| ½ | cup | Honey |
| ¼ | cup | Cream sherry |
| 1 | teaspoon | Orange rind; grated |
| ½ | teaspoon | Garlic powder |
| 2 | pounds | Sirloin steak; 1-1/2\" cubes |
| 20 | larges | Shrimp; fresh, peeled/deveind about 1 lb. |
| 1 | small | Pineapple; fresh |
| 20 | larges | Mushrooms |
| 1 | tablespoon | Cornstarch |
Directions
Combine first 5 ingredients; stir well. Add steak and shrimp; cover and marinate in the refrigerator for 3 to 4 hours or overnight.
Cut a thick slice from top and bottom of pineapple. Quarter pineapple lengthwise; remove rind and core. Cut into 1-½ inch thick chunks.
Set aside.
Remove steak and shrimp from marinade, reserving liquid. Alternate steak, shrimp, pineapple, and mushrooms on skewers for grilling.
Gradually stir cornstarch into reserved marinade in a small saucepan; cook over medium heat, stirring constantly, until thickened and bubbly.
Grill kabobs 3 minutes over medium coals; turn and brush with marinade. Grill 5 minutes or until desired degree of doneness, brushing with marinade as needed.
SOURCE: Southern Living Magazine, sometime in 1980. Typed for you by Nancy Coleman. From: Nancy Coleman Date: 15 Apr 94 Submitted By GAIL SHIPP On 06-29-95