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    Food » Main Dishes » Pecan Crusted Tuna with Shrimp Pineapple Kebabs

    Pecan Crusted Tuna with Shrimp Pineapple Kebabs

    Posted: 08/11/2011 | Last updated: 01/15/2022 by Erin K. Browne 1 Comment
    Post may contain affiliate links via Amazon Associates or other programs. (Disclosure)

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    Shrimp & Pineapple Kabobs over Garlic Rice Pilaf with Pecan-Crusted Tuna

    Shrimp Kabobs with pecan-crusted salmon

     

    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
    • ½ cup orzo pasta
    • ½ cup diced onion
    • 2 cloves garlic, minced
    • ½ 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

    • Algae based tuna meat
    • Eggs
    • 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.

     

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    About Erin K. Browne

    Erin K. Browne is an author of a cookbook (The Unofficial Dollywood Cookbook, Simon & Schuster/Adams Media) and Dollywood guide (The Ultimate Guide to Dollywood, Simon & Schuster/Adams Media) She has over two decades experience with recipe development. Erin is a mom of two human babies and a sweet kitty named Biscuit Fingers ("Ketto"). She loves comfy clothes, sarcastic t-shirts, and reading thrillers. Make her day and toss her a like on Facebook or follow her on Instagram. Post may contain affiliate links including those via the Amazon Associates program

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    1. Remi

      August 12, 2011 at 11:36 am

      Mmmmmmm. That is all. 

      Reply

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