Psssst…. there’s a super fun giveaway below… so stay tuned!
Over the years I’ve realized that I have this unique and quite rare disease. In fact so rare, I had to name it myself.
Communia Extraodinarius Accidens
Because everything important needs a fancy Latin name, right?
Simply put, it means I could climb Everest and not get so much as a hang nail, but let me stand on a garden stool and I’ll require emergency surgery in the wee hours of the early morning. (See here for explanation, and this isn’t the first of our dramatic events involving yours truly.)
With all the building and projects around our home, I was never once injured. {Ashley sits nervously in the corner as I proclaim and type this- because I said it, it will probably happen.} Take the backyard for instance:
We built a hideaway, with all kinds of power tools and hanging from a ladder whilst clipping a metal roof. No injury.
I even constructed a pergola. Had a little drama with unexpected winds coming our way and the entire thing falling… so lesson learned but no injury there.
I did my usual dad/husbandry duty, and fought bees and wasps all over the back yard often… No injury or sting.
Simply put, all the things that you’d think would cause injury, didn’t.
But dropping a jar out of the fridge, and then being the only one to somehow step on a piece and have it lodged in my foot four months later = winning. Those are the things that get me. It’s kind of my thing.
So, as much as I love grilling in the backyard, some things have always screamed injury and precaution for me. Especially with kids. For example: shrimp kabobs. Call us justifiably paranoid.
When STOK introduced their insert system, we were happy to learn about their awesome options… and the doctors near me were bummed since I wouldn’t be coming in for a visit any time soon. At least not for kabobs gone awry. Seriously, if you haven’t heard the garden stool story… this isn’t far off the mark.
The insert system is an amazing little idea that lets you cook all kinds of tasty food in a new way.
One of my favorites is the basket insert. And in honor of grilling season and our final backyard hurrah before we made the big move, we thought we’d share this yummy recipe with you.
Most people are really big fans of charcoal, because the taste is simply amazing and so much more flavorful than gas, but they hate the stacking of the bricks or the time it takes for them to heat up. STOK helped solve this by adding an insert to contain the charcoal. With a STOK, all you need is to pour the charcoal in, let it heat, remove the insert and spread the coals. It’s that simple.
It’s also a great way to control your heat when you want to cook with indirect flames. Great for a boston butt recipe (one of our faves, coming your way soon).
But let’s focus on the shrimp today. This recipe is super simple and here is what you’ll need:
• 1 lb of peeled and deveined shrimp, you can also get them tailless if you want. • 1/4 c soy sauce • 3 TBSP honey • 1/2 c light brown sugar • 1/3 c white wine vinegar • 6 pineapple slices with the rind on. • Orange bell peppers.
First, cut your pineapple away from the rind and into cubes.
Then, simply mix all the ingredients in a bowl until all the sugar is dissolved and squeeze the juice from the pineapple rind into the mixture, mixing it all together again. After washing the shrimp, toss them in the mixture and set aside.
Next, cut the bell pepper into chunks.
We like to cook a rice dish to go with the shrimp. You can cook some from scratch, grab a box mix from the store or go with a simple brown or white rice. Whatever choice you make, just allow time for it to cook.
While your shrimp is marinating, heat your coals. Once they are heated you don’t have to worry about creating a kabob. STOK has an awesome basket insert. You can easily place all the shrimp, peppers and pineapple in, sans metal rod.
With everything contained, you can place the insert into the grill and let the magic of charcoal heat happen.
Place the lid back on the grill and let it cook for 10-15 minutes, or until all the shrimp have turned pink and curled. If you would like, you can shake the basket a little during cooking to expose all the shrimp to direct heat. Just don’t treat it like maracitos shakers!
Once the grilling is done, add it over a bed of rice and let the taste bud party begin!
The perfect little bowl of grilled Hawaiian flavored goodness.
By the way, STOK also has other great inserts like a griddle, chicken roaster, pizza stone, a wok and so many more! The possibilities are kinda endless.
The best part?
STOK wants one of our lucky readers to win a grill! Want to win?
• To enter, simply follow them on instagram, and post a fun spring picture. • Use the hashtag #stokedforshrimp • Every time you post a photo, it counts as an entry. Giveaway ends Sunday, May 8 2016.
Best of luck to everyone – and let us know if you try this recipe!
:: This post was brought to you in partnership with STOK grills. All opinions are 100% ours. Please read our full disclosure pertaining to partnerships here ::
Tania // Run to Radiance says
What a cool grill! And I’ve been on a shrimp kick lately, so definitely saving this recipe for later!!