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    •  
    • Herbed Calamari
    • Serves : 4 People
    • Ingredients:


      - 30 g plain flour

      - 1 tsp dried parsley

      - Vegetable oil, for frying

      - 450 g “asmak” Calamari Rings

      - Lime, cut into wedges (to serve2)
    • Directions:

      1. Mix the flour and parsley in a bowl, and season to taste.

      2. Dip the calamari rings into the flour mixture.

      3. Fill a large, heavy-based saucepan with oil and heat to 180◦C.

      4. Fry the coated calamari rings for 1 to 2 minutes, then place on kitchen paper to remove excess oil.

      5. Repeat with the remaining batches, and serve with lime wedges.
    •  
    • Calamari & Cherry Tomato Salad
    • Serves : 6 People
    • Ingredients:


      - 1 kg “asmak” Calamari Rings

      - 3 tbsp fresh lemon juice

      - 1/3 cup extra-virgin olive oil

      - 1 large garlic clove, minced

      - 1/2 tsp salt

      - 1/4 tsp black pepper

      - 1 cup small red onion, halved lengthwise, then thinly sliced crosswise

      - 1/3 cup pitted Kalamata olives, halved lengthwise

      - 2 cups cherry tomatoes, halved

      - 2 celery ribs, cut into 1/4 inch-thick slices

      - 1 cup loosely packed fresh flat-leaf parsley leaves
    • Directions:

      1. Fill a large bowl with ice water and set it aside.

      2. Cook the calamari rings in an uncovered pot of boiling salted water until just opaque, for 40 to 60 seconds.

      3. Drain the water and immediately transfer the calamari to a bowl of ice water to stop cooking.

      4. Once cooled, drain and pat dry.

      5. Whisk together the lemon juice, oil, garlic, salt, and pepper in a small bowl, then stir with onion and let the mixture stand for 5 minutes.

      6. Meanwhile, combine the calamari, olives, tomatoes, celery, and parsley in a large bowl.

      7. Toss the calamari mix with the lemon juice dressing and season with salt and pepper, and then let it stand for at least 15 minutes before serving, in order for the flavors to develop.
    •  
    • Chilled Calamari Salad with Lemon & Parsley
    • Serves : 4 People
    • Ingredients:


      - 1/4 cup purple onion, minced

      - 1/2 cup roasted red peppers, chopped

      - 1/4 cup fresh parsley, minced - no stems

      - 1 clove garlic, sliced

      - 3 tsp balsamic vinegar

      - Salt and pepper to taste

      - 500 g “asmak” Calamari Rings
    • Directions:

      1. Fill a large bowl with ice water and set it aside.

      2. In a separate medium-sized bowl, combine the onion, garlic, red peppers, parsley, vinegar, salt and fresh pepper.

      3. Cook the calamari rings in an uncovered pot of boiling salted water until tender, for 40 to 60 seconds.

      4. Drain the water and drop the calamari rings into the ice water bowl for 4 to 5 minutes, until cooled.

      5. Combine the calamari rings with the salad and toss well.

      6. Taste for salt and add additional seasoning and lemon juice if needed, then cover and refrigerate for at least 1 hour.
    •  
    • Calamari Stewed with Tomatoes
    • Serves : 4 - 6People
    • Ingredients:


      - 1 kg “asmak” Calamari Rings, roughly chopped

      - 4 tbsp olive oil

      - 1 sliced onion

      - 1 fennel bulb, chopped

      - 2 garlic cloves, chopped

      - 2 tbsp tomato paste

      - 1 ¼ cups vegetable stock

      - 1 can (~800 g) crushed tomatoes

      - Salt and pepper to taste

      - 1/2 cup parsley, chopped

      - 1/4 cup fennel fronds, chopped
    • Directions:

      1. Heat the olive oil in a large pot until hot.

      2. Add the onions and fennel and stir occasionally for 5 to 6 minutes, or until they start to color.

      3. Sprinkle some salt, add the garlic cloves and tomato paste, stir well to combine, then cook this mixture for another 2 to 3 minutes, stirring once or twice.

      4. Add the vegetable stock, stir to mix in well, increase the heat to high then boil until the liquid is reduced by half.

      5. Add the crushed tomatoes, stir in the calamari and reduce the heat to a gentle simmer for at least 1 hour.

      6. After 1 hour the calamari rings should be tender (taste a piece to check); if not, keep simmering but make sure to check for tenderness every 15 minutes.

      7. Once the calamari is tender, add the chopped parsley and fennel fronds.

      8. Combine well and serve.

 

    •  
    • Baked Fish Cakes with Homemade Tartar Sauce
    • Serves : 4 People
    • Ingredients:


      - 3 pieces “asmak” White Fish Fillet

      - 2 medium-sized potatoes

      - 1 celery stick, very finely diced

      - 1 heaping tbsp onion, finely diced

      - A pinch of dried chili flakes

      - Salt and pepper to taste

      - 1 tsp low fat butter

      - 1 tbsp chopped parsley

      - 2 tbsp fine bread crumbs *Tartar Sauce

      - 3 tbsp light mayonnaise

      - 2 tbsp relish

      - 1/2 tsp lemon juice

      - Salt and pepper to taste
    • Directions:

      1. Boil the potatoes through.

      2. If you have a steamer, steam the fish fillets over the potatoes until they are cooked through and flaky; if not, poach or bake the fish until cooked through.

      3. Mash the potatoes with butter then add all the ingredients except for the fish.

      4. Combine well and then flake the fish into the potato mixture and mix gently.

      5. Form the mixture into cakes and store in the fridge for at least 30 minutes until they are a little firm.

      6. Meanwhile, prepare the tartar sauce by mixing all the ingredients together and placing it in the fridge to chill.

      7. Heat the oven to 350◦C; once it has reached the desired temperature, bake the chilled fish cakes in a pan lined with foil for 10 to 12 minutes.

      8. Move the fish cakes directly under the broiler until they are golden brown in color.
    •  
    • Fish Sayadiya
    • Serves : 6 People
    • Ingredients:


      - 500 g “asmak” White Fish Fillet

      - 1 ⅓ cups brown basmati rice

      - 1/3 cup chopped onion

      - 250 g fish bones

      - 1 ½ tbsp cumin

      - 1 ½ tbsp cinnamon

      - Salt and black pepper to taste

      - 1 tsp turmeric

      - A handful of pine nuts

      - 1 tbsp olive oil

      - 1 cup chopped carrots

      - 150 ml water
    • Directions:

      1. Wash the rice, strain and set it aside.

      2. Heat the oven to 180◦C.

      3. Mix the fish bones with salt, pepper, turmeric, half the cinnamon and cumin, carrots and leeks.

      4. Tip the mix onto a baking tray and place it in the oven for 10 minutes.

      5. Slice the onions and sauté gently in olive oil until golden.

      6. Place the roasted fish bones in a large pan, cover with water and boil for 30 minutes.

      7. Strain the stock, make sure that no fish bones get through, and heat it over a medium heat.

      8. Add the rice, season with salt and black pepper and bring to a boil, then reduce the heat and cook for 20 minutes.

      9. Marinate the fish fillets with all the remaining spices and roast in the oven for 12 minutes at 200◦C.

      10. Serve the fish and rice with the fried onions and pine nuts scattered on top.
    •  
    • White Fish with Lemon and Herbs
    • Serves : 4 People
    • Ingredients:


      - 1 kg “asmak” White Fish Fillet

      - 1 tsp dried rosemary or 4 tsp fresh rosemary leaves, chopped

      - 1 tsp dried basil

      - 1/4 tsp white pepper or 1/4 tsp black pepper

      - 1/4 tsp salt

      - 1 tbsp olive oil

      - 1 large lemon, thinly sliced and seeded
    • Directions:

      1. Place a heavy baking sheet inside the oven and preheat to 230◦C.

      2. Cut 4 large rectangles of foil or parchment paper and place 1 fish fillet in the middle of each piece.

      3. Combine the remaining ingredients, except for the lemon slices, in a small bowl and stir well.

      4. Spread the mixture evenly over the fish fillets, scatter the lemon slices on top, and fold the edges of the foil or paper to cover up each fillet while making sure to crimp the edges tightly.

      5. Bake the fillet packages on the preheated baking sheet for 13 to 15 minutes, until the fish is just cooked through.

      6. Serve the fish in the packages along with a side of brown rice.
    •  
    • Fish Kibbeh
    • Serves : 4 - 6People
    • Ingredients:


      *For Kibbeh:

      - 500 g “asmak” White Fish Fillet

      - 1 ¼ cups fine burghul, soaked for a few seconds and drained very well

      - 2 large eggs (optional)

      - 1 onion, chopped very fine

      - Grated rind of 1 lemon and 1 lime

      - Salt and pepper to taste

      - 1/4 cup chopped fresh cilantro

      - 1 tsp ground coriander

      - 1/4 tsp cinnamon

      - 2 tbsp extra-virgin olive oil with a dab of turmeric or saffron, to brush on the surface

      *For the filling:

      - 5 large onions

      - 1/4 cup pine nuts

      - 1/4 cup olive oil

      - A pinch of saffron or turmeric

      - Salt and black or white pepper to taste
    • Directions:

      1. To prepare the filling, cut the onions into thin slices and fry them until they are golden brown in color.

      2. Add the pine nuts and fry them with onions.

      3. Add the spices, fry them for a couple of minutes until they are cooked and the smell of raw spice is no longer obvious, and put the filling to one side.

      4. Dab the fish fillets with flour and place them in the food processor, then add the lemon and lime rind as well as the cilantro and process for a few minutes until fully processed.

      5. Add burghul to the onion mixture as well as all the spices that you wish to use: salt, pepper, turmeric and ground coriander.

      6. Add the onion-burghul mixture and the eggs to the food processor and process for a few minutes more until the paste is well mixed and holds together (this is your Kibbeh).

      7. Grease a 10-inch round baking pan and spread half of the Kibbeh evenly on the bottom.

      8. Spread the cooled fish filling on the Kibbeh base and spread the other half of the Kibbeh on top.

      9. For decoration, you can line the pie with trellised lines and add pine nuts on top.

      10. Dab a bit of the olive oil mixed with turmeric or saffron on top of the pie to give it a nice glossy appearance and keep it moist.

      11. Bake for 25 minutes at 162◦C (medium heat) until puffed up and cooked.

 

    •  
    • White Fish and Vegetable Pie
    • Serves : 8 People
    • Ingredients:


      - 200 g plain flour

      - 2 eggs, whisked

      - Sea salt and freshly ground black pepper, to taste

      - 1 kg “asmak” White Fish Fillet, cut into 5 cm pieces

      - 1 cup vegetable oil

      - 2 onions, sliced into half moons

      - 1 large parsnip, peeled and grated

      - 3 carrots, peeled and grated

      - 1/2 celery root, peeled and grated

      - 4 tbsp tomato paste

      - 1 cup water
    • Directions:

      1. Place the flour and the eggs in separate bowls: season the eggs with salt and pepper and whisk, dip each piece of fish fillet in the egg mixture, then coat with flour and set aside.

      2. Repeat with all pieces of fish.

      3. Heat 200 ml of the oil in a frying pan on medium heat, add the fish and fry on both sides until golden, then remove the fish from the frying pan and set aside.

      4. In a separate frying pan, heat the remaining oil, fry the onions until translucent, then add the parsnip, carrots and celery root and stir.

      5. Add water, salt and pepper, cover and simmer on low heat for around 30 minutes, then check and add more water if the mixture is too dry.

      6. Add the tomato paste, stir slowly into the vegetable mixture and simmer for an additional 5 minutes.

      7. In a round serving dish, about 23 cm in diameter, place alternating layers of the vegetables and fish – the first and last layers should both be vegetables.

      8. Serve while hot.
    •  
    • Mixed Seafood with Oregano
    • Serves : 6 People
    • Ingredients:


      - 1/2 cup olive oil

      - 2 garlic cloves, crushed

      - 2 tsp baby capers, soaked in vinegar

      - 1 tsp dried oregano leaves

      - 1 lemon

      - 1/3 cup chopped fresh continental parsley

      - 1 kg “asmak” Seafood Cocktail

      - Additional chopped fresh continental parsley, for garnish
    • Directions:

      1. Heat the oil in a large pan over medium heat.

      2. Add garlic, capers, chili and oregano and cook while stirring over reduced heat for 1 to 2 minutes or until aromatic.

      3. Remove the mixture from the heat.

      4. Peel the lemon, cut the lemon rind into thin strips, and use a squeezer to juice the lemon.

      5. Stir the parsley, lemon rind and ¼ cup (60 ml) of lemon juice into the oil mixture.

      6. Put the seafood cocktail in a steamer basket lined with non-stick baking parchment, place over a saucepan of boiling water, and cook while covered for 2 to 4 minutes.

      7. Mix the seafood cocktail and lemon mixture in a bowl before transferring to the serving dish and sprinkle with parsley right before you serve.
    •  
    • Mixed Seafood Salad
    • Serves : 4 People
    • Ingredients:


      - 1 ½ cups water

      - 6 tbsp (2 lemons) lemon juice – divided

      - 1 kg “asmak” Seafood Cocktail

      - 1/8 tsp salt

      - 1/4 tsp black pepper

      - 2 tbsp extra-virgin olive oil

      - 2 cups fresh cilantro leaves

      - 1 cup thinly sliced radicchio

      - 1 ½ cups thinly sliced celery

      - 1 cup thinly sliced red onion

      - 1/4 tsp crushed red pepper

      - 1 head frisée, torn
    • Directions:

      1. Bring 1½ cups of water and 3 tbsp of lemon juice to a boil in a Dutch oven.

      2. Add the seafood cocktail to the boiling water and cook for approximately 2 minutes or until done.

      3. Combine the remaining 3 tbsp of lemon juice, reserved cooking liquid, and olive oil in a bowl while stirring with a whisk.

      4. Slowly pour the lemon mixture over the seafood cocktail and toss gently to coat evenly, then cover and marinate in the fridge for 1½ hours.

      5. Add cilantro and the remaining ingredients to the seafood mixture, and toss gently.
    •  
    • Seafood Cocktail Pasta
    • Serves : 4 - 6People
    • Ingredients:


      - 1 tbsp olive oil

      - 1 onion, chopped

      - 1 garlic clove, chopped

      - 1 tsp paprika

      - 400 g chopped tomatoes

      - 1 l chicken stock

      - 300 g spaghetti, roughly broken

      - 500 g “asmak” Seafood Cocktail

      - A handful of parsley leaves, chopped

      - Lemon wedges to serve
    • Directions:

      1. Heat the oil in a wok or a large frying pan, add the onion and garlic and cook over medium heat for 5 minutes until the onion is soft and pink.

      2. Add the paprika, tomatoes and chicken stock and bring the mixture to a boil.

      3. Turn the heat down to a simmer, stir in the pasta, and allow to cook for 7 minutes while stirring regularly in order to stop the pasta from sticking to the pan.

      4. Stir in the seafood cocktail and allow to cook for 3 more minutes until it’s all heated through and the pasta is cooked, and then season to taste.

      5. Drizzle the chopped parsley over the dish and serve with lemon wedges.

 

    •  
    • Seafood Risotto with Saffron and Dill
    • Serves : 4 People
    • Ingredients:


      - 400 g Arborio rice, unwashed

      - 1 kg “asmak” Seafood Cocktail

      - 400 ml fish stock

      - 1 ½ cups low fat grated Parmesan cheese

      - 1 tbsp saffron

      - 1/3 cup onion, chopped

      - 2 garlic cloves, chopped

      - 1 cup dill sprigs, fresh

      - 2 tbsp extra virgin olive oil

      - 2 tbsp lemon juice

      - Salt and pepper to taste
    • Directions:

      1. Heat 1 tbsp of olive oil in a pan and sauté the chopped onion and garlic until they turn translucent.

      2. Add the risotto rice to this mix and sauté well, until the rice is translucent.

      3. Once the rice is crisply sautéed, add the fish stock and saffron (saffron gives the most color and fragrance when the saffron strands are roasted in a dry pan on low heat and then pounded with a pestle).

      4. Cook while stirring regularly until the rice is al dente.

      5. Chop the seafood and season with salt, pepper and lemon juice.

      6. In a separate pan, sear the seafood in the remaining olive oil until it browns, add it to the risotto rice and cook until done.

      7. Add the Parmesan cheese and stir it through the rice a few times, then remove the pan from the fire immediately.

      8. Serve the dish while hot, using sprigs of dill as garnish.
    •  
    • Dijon Shrimp Starter
    • Serves : 4 People
    • Ingredients:


      - 2 tbsp Dijon mustard

      - 400 g “asmak” Cooking Shrimps (you can also use “asmak” Large Shrimps or “asmak” Jumbo Shrimps)

      - 1 onion, sliced

      - 1 green pepper, finely chopped

      - 1 clove garlic, crushed

      - 1 tbsp sunflower oil
    • Directions:

      1. Heat the sunflower oil in a skillet, add the onion, green pepper and garlic and cook for 5 minutes.

      2. Add the Dijon mustard and allow cooking for another 2 minutes.

      3. Add the shrimp and allow to cook for another 5 minutes until cooked through.

      4. Season to taste and serve with a salad of fine herbs (chives, chervil, parsley and basil are all good options).
    •  
    • Shrimp Cocktail Salad
    • Serves : 4 People
    • Ingredients:


      - Cooking spray

      - 800 g “asmak” Cooking Shrimps

      - 1/8 tsp ground red pepper

      - 1/4 cup fresh lime juice

      - 2 tbsp cider vinegar

      - 1 tbsp honey

      - 1/2 tsp salt

      - 1 cup cucumber, chopped, seeded and peeled

      - 1 cup cherry tomatoes, halved

      - 1/2 cup celery, thinly sliced

      - 1/2 cup green onions, sliced

      - 1/2 cup fresh cilantro, chopped

      - 1/2 cup avocado, diced and peeled
    • Directions:

      1. Heat a large non-stick frying pan over medium-high heat and once hot, coat with cooking spray.

      2. Add the ground red pepper and cook through for 1 minute.

      3. Add the shrimp and sauté for 4 minutes or until cooked, then remove from the heat and set aside.

      4. Combine juice, vinegar, honey, and salt in a large bowl and whisk thoroughly.

      5. Add cucumber, cherry tomatoes, celery, green onions, cilantro and avocado and toss well.

      6. Add the cooked shrimp to the mixture and toss well just before serving.
    •  
    • Lime-marinated Shrimp Salad
    • Serves : 4 People
    • Ingredients:


      - 3 tbsp lime juice, preferably freshly squeezed

      - 2 tbsp chopped cilantro

      - 2 small scallions- white and green parts, chopped

      - 1 tsp extra-virgin olive oil

      - 1/4 tsp minced garlic

      - A pinch of ground white pepper

      - 400 g “asmak” Large Shrimps, peeled, deveined and rinsed

      - 2 tbsp chopped red bell pepper

      - Bibb lettuce leaves
    • Directions:

      1. Whisk together the lime juice, cilantro, scallion, oil, garlic, and white pepper in a large bowl and set it to one side.

      2. In a large non-stick frying pan, warm up 1 tbsp of the mixture, add the shrimp, and cook while tossing regularly for 2 to 3 minutes, or until the shrimp are opaque.

      3. Pour the cooked contents of the frying pan into the remaining mixture set aside from the first point and add the bell pepper.

      4. Cover the dish well and refrigerate for 30 minutes, tossing occasionally.

      To Serve

      1. Place two serving dishes in the refrigerator, if desired.

      2. Line each chilled plate with the lettuce leaves, spoon the shrimp and some of the marinade onto the lettuce and serve.

 

    •  
    • Shrimp and Spinach Salad with Fennel and Balsamic
    • Serves : 4 People
    • Ingredients:


      - 800 g “asmak” Jumbo Shrimps

      - 2 cups (1 medium bulb) thinly sliced fennel bulb

      - 1 cup grape tomatoes, halved

      - 1/2 cup thinly sliced red onion

      - 300 g fresh baby spinach

      - 2 tbsp finely chopped shallots

      - 3 tbsp extra-virgin olive oil

      - 1 tbsp balsamic vinegar

      - 1 tsp Dijon mustard

      - 1/4 tsp salt

      - 1/4 tsp freshly ground black pepper
    • Directions:

      1. Cook the shrimp in a frying pan over medium heat for 2 minutes, making sure to turn the shrimp over in order to cook on both sides.

      2. Mix the fennel, grape tomatoes, red onion, and baby spinach together in a bowl.

      3. Combine all of the other ingredients in a small bowl, and stir them with a whisk.

      4. Add the shrimp and balsamic mixture to the spinach and toss well before serving.
    •  
    • Light Shrimp Biryani
    • Serves : 4 People
    • Ingredients:


      - 2 cups basmati rice

      - 800 g “asmak” Cooking Shrimps

      - 1 tsp salt

      - 1/2 tsp ground turmeric

      - 1 piece ginger

      - 4 large garlic cloves

      - 1/4 bunch cilantro

      - 2 serrano chile

      - 4 tbsp neutral oil (such as vegetable or canola)

      - 1 tsp whole black peppercorns

      - 1 cinnamon stick (1 ½ inch)

      - 1/2 tsp whole cloves

      - 10 whole green cardamom pods

      - 2 bay leaves

      - 1 large yellow onion, chopped

      - Salt to taste

      - 2 mint sprigs, chopped
    • Directions:

      1. Heat the oven to 200°C.

      2. Wash the rice thoroughly, soak in cold water and set aside.

      3. Wash the shrimp and drain well, add the salt and turmeric, mix, cover with cling film and place in the fridge until ready to use.

      4. Peel the ginger and garlic and use a food processor to blend it into a paste with the cilantro and chilies (don’t let the paste be too dry; add some warm water when necessary, but only a little at a time).

      5. In a large oven-safe pot, heat the oil over medium heat, add the peppercorns, cinnamon stick, cloves, cardamom, and 1 of the bay leaves, and sauté until fragrant for about 2 to 3 minutes.

      6. Add the onion and sauté until light brown, while stirring constantly in order to avoid sticking the onions to the base of the pot.

      7. Add half the ginger-garlic paste and sauté for another 1 or 2 minutes, until you can smell the fragrance of cooking garlic.

      8. Add 3 cups of water and salt, depending on taste, and allow the entire mixture to come to a boil.

      9. Drain the rice, add it to the boiling water along with the mint, cover the pot and put it in the oven to bake for 20 minutes.

      10. Once the rice has been in the oven for 10 minutes, heat some oil in a frying pan, add the remaining ginger-garlic paste along with the remaining bay leaf and allow to cook for 1 to 2 minutes.

      11. Add the shrimp and sauté for 2 to 3 minutes or until they are light pink in color.

      12. Remove the rice from the oven, layer the shrimp on top of it and serve while hot.
    •  
    • Greek Shrimp with Tomatoes and Feta
    • Serves : 4 People
    • Ingredients:


      - 2 tbsp extra-virgin olive oil

      - 1/2 cup chopped onion

      - 1 tbsp pre-minced oil-packed garlic

      - 450 g (1 can) diced tomatoes

      - 1 tsp dried oregano

      - 1/4 tsp salt

      - 1/2 tsp ground black pepper

      - 1.6 kg “asmak” Large Shrimps (2 packets)

      - 1 ½ cups pre-crumbled feta cheese

      - 6 medium-sized potatoes, for baking
    • Directions:

      1. Heat the oil in a large, heavy-bottomed frying pan and cook the onion and garlic over medium-high heat.

      2. Stir occasionally for 4 minutes or until the onion and garlic are golden, then add the tomatoes (with juice), oregano, salt and pepper.

      3. Cover the pan and reduce the heat to medium-low.

      4. Allow to simmer for 5 minutes before adding the shrimp.

      5. Toss thoroughly to coat the shrimp with the sauce, and then drizzle the crumbled cheese on top.

      6. Cover and simmer for 4 to 5 minutes or until the shrimp are opaque.

      7. Bake the potatoes in the oven and serve as a side.
    •  
    • Grilled Shrimp and Pineapple Kebabs
    • Serves : 4 People
    • Ingredients:


      - 800 g “asmak” Jumbo Shrimps

      - 1/2 a fresh pineapple

      - 6 tbsp orange marmalade, divided

      - 1/2 cup water

      - 1 tbsp soy sauce

      - 240 g brown long-grain and wild rice blend, cooked according to the directions provided on the package

      - 1/4 cup snipped fresh cilantro

    • Directions:

      1. In a small saucepan, thoroughly mix 4 tbsp of the marmalade, water and soy sauce and set aside.

      2. If your skewers are wooden, pre-soak with water for approximately 30 minutes.

      3. Cut the fresh pineapple into 4 crosswise slices, then core and cut each slice into quarters to make 16 small wedges.

      4. Spear the shrimp onto the 4 skewers alternating with pineapple wedges, and then brush some of the marmalade-soy sauce mixture on the shrimp and pineapple.

      5. Place the prepared skewers on the rack of an uncovered grill directly over medium heat for around 8 to 10 minutes, turning once.

      6. Once the shrimp are opaque and the pineapple is heated through, remove the skewers from the heat and cover them to keep them warm.

      7. Bring the remaining marmalade-soy sauce mixture to a full boil.

      8. Transfer the cooked rice mixture to a serving bowl, stir in the remaining 2 tbsp of marmalade, add the cilantro and mix thoroughly.

      9. Serve the kebabs with the rice and boiled marmalade-soy sauce mixture on the side.