Caribbean Spiced Shrimp With Pineapple Salsa Recipes

SPICY SWEET SHRIMP WITH PINEAPPLE SALSA

Steps:

• Cook rice according to package directions. Stir in beans; cover and keep warm., While rice cooks, heat oil in a large skillet over medium-high heat. Saute onion until tender, 3-4 minutes. Stir in pineapple juice, brown sugar and chili sauce; bring to a boil. Cook, uncovered, on high until liquid is reduced to 1/2 cup, 10-12 minutes., For salsa, toss pineapple with red pepper, cilantro, red onion, lime juice, salt and pepper., Once sauce has reduced, stir in shrimp and return just to a boil. Reduce heat; simmer, uncovered, until shrimp turns pink, 2-3 minutes. Serve with rice mixture and salsa.

SPICY GRILLED SHRIMP WITH PINEAPPLE SALSA

Steps:

• Peel and devein the shrimp. Set aside. In bowl combine the lemon juice, ¼ cup of the olive oil, the minced garlic and red pepper flakes. Add the shrimp and stir to coat. Let it sit for 20 minutes. Meanwhile, in a separate bowl combine the pineapple, tomato and onion and parsley. Drizzle on the remaining oil and mix together. Remove the shrimp from the marinade and grill, broil or cook in a cast iron pan until the shrimp are pink. Plate and top with salsa.

CARIBBEAN-SPICED SHRIMP WITH PINEAPPLE SALSA

Steps:

• SHRIMP:.
• Combine first 10 ingredients, including fennel if desired, in a small bowl.
• Peel shrimp, leaving tails on; devein, if desired.
• Dredge shrimp in spice mixture.
• Heat 2 tablespoons oil in a large skillet over medium-high heat.
• Add shrimp, in batches, and cook 2 to 3 minutes or until shrimp turn pink.
• Add remaining 2 tablespoons oil to skillet, as needed, to cook remaining shrimp.
• PINEAPPLE PLAZA:.
• Pulse pineapple in a food processor just until finely chopped.
• Placce pineapple in a wire-mesh strainer, and let drain for 15 minutes.
• Transfer drained pineapple to a bowl; stir in onion and remaining ingredients.
• ASSEMBLY:.
• Serve shrimp (on a Chinese spoons - 1 shrimp for each spoon) warm or at room temperature with Pineapple Salsa.

SPICY GRILLED SHRIMP WITH PINEAPPLE SALSA

Steps:

• Peel shrimp and devein. Set aside. In bowl combine lemon juice, 1/4 cup olive oil, minced garlic, and red pepper flakes. Add shrimp and stir to coat. Let sit for 20 minutes. Meanwhile, in separate bowl combine pineapple, tomato, and onion and parsley. Drizzle on remaining oil and mix together. Remove shrimp from marinade and grill, broil or cook in cast iron pan until shrimp are pink. Plate and top with salsa.

SPICY SHRIMP SALSA

Steps:

• In a small bowl, combine the first 8 ingredients. Refrigerate until serving. Serve with chips.

GRILLED SHRIMP WITH PINEAPPLE SALSA

Steps:

• Spray grill with nonstick spray; preheat barbecue (medium-high heat). Thread shrimp on 6 skewers. Whisk 2 tablespoons oil and 2 tablespoons lime juice in small bowl to blend; brush mixture over shrimp. Sprinkle shrimp with salt and pepper; let marinate 15 minutes.
• Sprinkle 12 pineapple slices with salt and pepper. Grill pineapple until just tender, about 4 minutes per side. Transfer to work surface; cut pineapple into 1/2-inch pieces. Place in bowl; mix in onion, cilantro, chili, remaining 2 tablespoons oil and 2 tablespoons lime juice. Season salsa with salt and pepper.
• Grill shrimp until just opaque in center, about 5 minutes. Serve with salsa.

CURRIED SHRIMP WITH PINEAPPLE SALSA

Steps:

• For the salsa, core the pineapple and chop into small chunks.
• The jalapeno may be deseeded for less heat if desired.
• Combine all salsa ingredients in a medium bowl and toss well.
• Set aside while cooking the shrimp.
• For the shrimp, combine the shrimp, curry powder and salt.
• Heat half the oil over medium high heat.
• Cook half the shrimp for about 4-6 minutes or until done.
• Repeat by heating the remaining oil and cooking the remaining shrimp until done.
• To serve, toss the shrimp with the pineapple salsa and serve immediately.

CARIBBEAN PINEAPPLE SALSA

Steps:

• Squeeze all of the liquid out of the tomato and chop finely.
• Put the brown sugar in a glass or ceramic bowl. Add the vinegar. Stir until the sugar dissolves. Add the remaining ingredients and combine. Store in an airtight container in the refrigerator for up to 2 days.

CARIBBEAN FRUITY SALSA

Steps:

• Toss together the mango, pineapple, papaya, jalapeno pepper, and red onion in a bowl. Pour in the lime juice and olive oil. Season to taste with salt, and stir to combine. Sprinkle with chopped mint leaves before serving.