Up until now I have always posted my own recipes but have newly become a recipezarr member and thought I would try some other peoples recipes.

We have a tradition in a house where about once a week we do what is called meat on the stone. It is a large stone heated in the oven and placed over burners. It is a nice novelty, you cut up several uncooked meats and cook them together at the table.

My husband and I had this in a restaurant one night, they served steak. We thought it was great so I started to look for where I could get these from. I found my first in Spain and then I bought my second in Switzerland. The one I got in Switzerland is electric, so the stone is heated over electric hot plates. They both work equally as well, but the electric does take less time to heat up.

Anyway we had this the other night and I thought I would try something different. I found this recipe on the recipezarr sight, posted by another member (To see more photo’s of this recipe taken by the member or to view other recipes she has done click http://www.recipezaar.com/234657). It worked really well and tasted great now I know that you won’t have the stones like me but you can cook on the BBQ , or grill in oven 4-6 inches from heat.

I know this sound like a big recipe but it is quite simple to do.

50 min 30 min prep

servings US Metric

Ingredients
2 lbs shrimp, deveined with shells on
1 lime, for garnish
fresh thyme sprigs, for garnish

ALTERNATE VERSIONS (in place of the shrimp)
3 lbs boneless pork shoulder or 2-3 lbs boneless chicken breasts or chicken thighs
2-3 lbs assorted fresh vegetables or fruit (sweet potato, pineapple, mushrooms, onion, red or green peppers, papaya, etc.)

MARINADE
1/4 cup fresh thyme or 2 teaspoons dried thyme
1 teaspoon dried parsley
2 teaspoons ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon fresh ground black pepper
1/4 teaspoon ground cumin
6 fresh garlic cloves, minced or 1 teaspoon garlic powder
1/4 teaspoon ground nutmeg
2 teaspoons sugar
3 tablespoons snipped fresh chives
1/4 cup mild molasses
1/2 cup brown sugar corn syrup (can use dark if you can’t find the brown sugar)
1/4 cup olive oil
1 lime, juice of
1-4 seeded and minced hot peppers (scotch bonnet, habanero or jalapeno can be used, more or less depending upon your level of desired hotness)

Method

Combine marinade ingredients and mix well.

1.Place shrimp (Or other choice of meat or veggies & fruit) in non-metal container.
(I used a gallon size zip-loc bag.).

2.Add marinade; coat evenly and refrigerate.

3.Let marinade for several hours or overnight. Turning occasionally to keep marinade evenly distributed.

Oil and pre-heat grill to medium low heat.

FOR SHRIMP AND/OR VEGGIES: (See below for other options).

1.Remove from marinade and thread onto bamboo skewers that have been soaked in water for 20 minutes.

2.Place on grill and cook over medium low heat until pink and cooked through, about 8-10 minutes, turning once or twice for even cooking. Cooking times may vary depending on your grill.
Veggies may take a bit longer depending upon the varieties you use.

SERVING SUGGESTIONS:.
Serve with mango-papaya salsa. (See instructions below).
Garnish with fresh lime and thyme if desired.
Goes nicely served on a bed of rice.

Mango Papaya Salsa

1 bunch fresh cilantro (1/2 cup)
1 cup diced papayas
1 cup diced mangoes
1 cup diced red bell peppers
1 cup diced avocados (optional)
1/4 cup diced onions (red or sweet vidalias work well)
2 tablespoons freshly squeezed lime juice

Preparation

1. Pinch the leaves off the cilantro stems and chop.

2.Place in a small non-metal bowl with the remaining salsa ingredients.
Mix thoroughly with a spoon.

COOKING DIRECTIONS IF USING CHICKEN OR PORK:.

If using chicken:.

1.Remove from marinade and place on grill over medium low heat.
Grill chicken 8 minutes on each side, or until juices run clear.

If using pork:.

1. Remove from marinade and place on grill over indirect heat.
Cover and cook for 1 hour, turning occasionally.

2.Increase heat to medium high and continue cooking, turning as needed to prevent burning, until internal temperature reaches 150 degrees for medium well doneness.

Let meat rest 20-30 minutes before carving to allow juices to redistribute.
SERVE WITH SALSA AS INDICATED ABOVE FOR SHRIMP.

All photo’s taken by me unless otherwise stated.