Gulf-n-Grass Pina Colada Sticks

The Whole Kit and Caboodle

• Head, peel, de-vein, wash, dash of salt, and set shrimp aside. Keep heads or shells.
• Sprinkle Dawgs Bark all over fajitas.
• In a small medium heated pan drop in 3 tbsp of butter and shot of salt.
• When melted drop in garlic clove and shrimp heads.
• Stir around until pinkish then turn up heat a notch and pour in water.
• Cook and push around for about 5 minutes. Strain liquid in a bowl and set aside. Throw out the heads.
• Cut pack of cheap bacon in half.
• Remove membrane from fajitas. I didn’t but normally would.
• Cut fajitas against grain in a width about ¼ inch smaller than bacon's width.
• Now cut fajitas about an inch shorter in length than bacon slice.
• I baked these on a grate over a aluminum foiled cookie sheet at 350 degrees. So go ahead and start oven preheat.
• Let’s get to skewing. Personally I think is the pain in the butt…
• Lay a piece of bacon and a piece of fajita strip on top.
• Place a piece of pineapple on top and roll into a pinwheel or meat rose. This is where you're going to see in the end, how much pineapple tenderizes.
• It’s easier to spin and push at same time while skewering, but do that, and watcha self. The fajita will take a little extra pressure but then poke through fast.
• Take another piece of bacon and lay on board.
• Take a shrimp, piece of pepper, onion, and lay together on top of bacon.
• Roll into a pinwheel and skewer. Spinning through the peppers or veggies will keep them from splitting and helps prevent hand pokes.
• Rinse and repeat 13 - 18 until you fill your skewer. I got 3 of each and ended up with 4 skewers total.
• Place finished Pina Colada Sticks on cookie sheet rack, sprinkle Sowflakes all over, and put in oven for 45 minutes.
• In a saucepan heat to medium low spray some no stick spray and drop in 2 tablespoons of butter.
• Drop rice in saucepan. I like to swirl it around dry to toast it but it’s not necessary.
• Pour water over rice and cover for 10 minutes. Stoves vary at medium low but it needs to be as low as possible to prevent a burn on rice that touches bottom of pan.
• In the pan you used to simmer shrimp heads rinse and throw back on heat at about medium.
• Take the strained shrimp head mixture and pour in and get it bubbling.
• I had 4 extra shrimp so I put those in and cooked.
• Add the coconut cream, milk, and stir to mix.
• Sprinkle in cornstarch and stir until desired thickness. Pull from heat.
• At 45 minutes your “sticks” need to be flipped because the bottom won't be crispy pretty like the top.
• So give’em half a spin and cook for 15 more minutes.
• Plate your rice, a couple three Pina Colada Sticks, a few pieces of fresh pineapple, and lastly pour your sauce over the top.
• This dish is rich from the sauce and it will flavor up the rice. If you don’t dig coconut don’t use it.
• Chomp Chomp!