Shrimp & Pineapple Kabobs over Garlic Rice Pilaf with Pecan-Crusted Tuna
I’m getting caught up on past Sinful Sundays and having fun with this new category, so you get more than one this week! We made these on the 4th of July (so technically it was Sinful Monday) after an 8 mile hike from H-E-double-toothpicks. Stay tuned to the blog for the full story on that whole fiasco. Sheesh. Let’s just say we were MORE than ready for a good dinner when we finally made it back home!
Garlic Rice Pilaf (recipe found here)
- 2 tablespoons butter
- 1/2 cup orzo pasta
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1/2 cup uncooked white rice
- 2 cups chicken broth
Melt the butter in your pan, and then add the orzo pasta and cook until it becomes a purdy brown color. Stir in the diced onion and cook until they turn translucent.. then add that yummy garlic and let it cook for a minute or so. Mix in the rice with the chicken broth and bring to a boil, then immediately reduce the heat, pop a lid on that puppy, and let it simmer until the liquid has been absorbed (about 20ish minutes). This is a really flavorful rice and would be perfect as a bed for many different types of dishes.
Pecan-crusted Tuna Steaks
- Chopped pecans
Easy peasy. Scramble the eggs into a bowl and coat both sides of the tuna. Press onto chopped pecans and toss em into a pan coated in a lil’ bit of olive oil. Cook till desired done-ness, being careful not to overcook, since tuna (or any kind of fish) dries out very quickly.
Shrimp & Pineapple Kabobs
Alright, as some of our smarter foodie friends might have noticed from the picture, we flubbed these up. Obviously, the shrimp is going to cook mega-fast while the vegetables are going to take longer, and we should have separated the kabobs based on cook time. Our veggies were a bit under-cooked, but it was still pretty good. We won’t make such a dunder-headed mistake next time! In any case, we used onion, red and yellow bell pepper, pineapple, and shrimp marinated in Italian dressing.