Shrimp & Veggie Skewers – Pass the Pulo

Shrimp and Veggie Skewers - Pulo Philippine Cuisine

Ever since the samples of Pulo Philippine Cuisine’s award-winning marinades and sauces arrived in my kitchen, my gourmet taste-testing son has been anxiously awaiting a unique dinner experience.

Pulo Philippine Cuisine

Philippine cuisine fuses Asian and western tastes from Malaysia, China, India and Spain. What sample should we try first—lemongrass, mango chili, pineapple tamarind, peanut or coconut?

Shrimp and Veggie Skewers - Pulo Philippine Cuisine

Shrimp & Veggie Skewers

  • 2 Japanese eggplant, sliced 1/3-inch thick
  • 2 zucchini, sliced 1/3-inch thick
  • 2 coloured peppers, cut into 1-inch squares
  • 2 sweet onions, quartered, separated into chunks
  • 1 lb large uncooked shrimp, peel on
  • 1 c Pulo Pineapple Tamarind marinade plus extra as dipping sauce

Soak bamboo skewers in water. Marinate vegetable and shrimp in pineapple tamarind marinade for 30 minutes to an hour. Thread vegetables and shrimp separately onto skewers. Heat marinade before reusing to baste.

Shrimp and Veggie Skewers - Pulo Philippine Cuisine

Preheat BBQ on medium heat. BBQ vegetables, turning occasionally, and basting with leftover marinade at half-time  for about 10 minutes until they are charred. Or, you can start, finish or roast them in a 400F oven if that’s more convenient.

Barbecue the large shrimp for 4-5 minutes per side, until just cooked through—only 3 minutes per side if peeled. You’ll know they’re cooked when the inside goes from translucent to white. Shrimp can also be cooked in the oven or on the stove as long as you are careful not to overcook them.

Serve skewers on a bed of brown rice vermicelli or Shirataki noodles. Keep the bottle of Pulo marinade handy. You’ll enjoy the bold, intense, sweet ‘n sour ‘n slightly spicy dipping sauce. Serves 4.

Shrimp & Veggie Skewers Print Ready Recipe

Shrimp and Veggie Skewers - Pulo Philippine Cuisine

Final notes:  

  • Pulo Philippine Cuisine, based in Vancouver, recently won the Retail Council of Canada’s Grand Prix Award for best new sauce in Canada.
  • “Pulo”means island. Did you know that there are over 7000 islands in the Philippines?
  • Now that you know the best sauces and marinades for home cooked Filipino food, betcha’ want to know the most popular Filipino eateries in Montreal. Will I be seeing you @tkrestobar?
  • Four Pulo bottles remain. Can you give me one good reason for sending you a bottle of Pulo Philippine Cuisine marinade or sauce—puh-leas?

Pulo Philippine Cuisine

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