Galveston Shrimp Kisses With Caramelized Pineapple Coulis Recipes

SHRIMP KISSES

Steps:

• 1. Heat vegetable oil to 350 degrees.
• 2. Clean and devain 1 pound of jumbo shrimp. Slice each shrimp down the center using the sand vein as your guide, careful not to cut all the way through. Also known as butterflying.
• 3. Slice cheese in approx. 1/4 inches thick so that you have one piece of cheese for each shrimp. Place one slice of cheese into each shrimp where you butterflied it.
• 4. Wrap each stuffed shrimp with a slice of bacon, securing it with a toothpick.
• 5. Fry the finished shrimp for approximately 3-5 minutes or until bacon is crispy and shrimp is pink. Drain on paper towels. Enjoy! :o)

GALVESTON SHRIMP KISSES WITH CARAMELIZED PINEAPPLE COULIS

Steps:

• Peel all of the raw shrimp. One at a time, use a sharp paring knife to slice halfway through the shrimp, butterflying it through the belly side, and creating a place to stuff with the cheese filling. Do not cut all the way through the shrimp, only butterfly it. The shrimp should open up slightly, like a book. (The shrimp can be butterflied through the back, but the stuffing holds up better when it is cradled inside the shrimp by butterflying it through the belly.)
• Make the filling by grating the cheese, and adding it to a bowl with the sliced green onions, and the room-temp cream cheese (microwave in 10-second bursts if you need to soften it) mash it with a fork mixing it all together until you get a mixture that you can make soft cheese balls from.
• Open and lay out your bacon in front of you. Scoop up a small ball of cheese and roll it in your palm (about 1/2" diameter). Take a shrimp and the cheese ball and push the cheese into the butterflied belly. Mash it gently into the opening so that it fills up the space.
• Take your bacon and holding the shrimp in 1 hand, wrap the bacon around the shrimp starting at the top and wrapping over and over towards the bottom until you have covered the cheese and shrimp, secure with toothpicks. The shrimp and cheese should be fully encased in bacon.
• Repeat with the remaining shrimp. When they're all done, place them in the freezer where they won't get smashed. We just want to chill and firm them up since they have been melting in your warm hands. Freeze 30 min while you complete the pineapple sauce.
• For the pineapple: Take the chunks and place them on a foil-lined baking sheet. Spray them with a little cooking spray or oil. Place them in a 400-degree oven for about 20 minutes or until brown. Try not to let many black areas develop. Brown is good, black is burnt! You can also use your oven's broiler but I would not recommend walking away from them. I would stand and watch as the color develops because it tends to happen very quickly.
• Take the brown pineapple pieces and place them in a blender. Blend them into a puree, adding a little water if necessary. Place the puree in a saucepan and add the 1/4 c. butter, a pinch of salt, and a squeeze of lemon. Let the butter melt and stir in the cream. Heat the mixture gradually until it comes to a boil. Let simmer just until it thickens slightly. Taste and add additional salt or lemon juice if necessary. Keep warm while you cook the shrimp.
• Heat a medium-sized saucepan over medium-high heat and fill it half of the way up with canola oil. Heat oil to about 385 degrees. Place 2-4 freezer-chilled shrimp at a time into the hot oil and let them fry until the bacon is crisp and the cheese inside is hot and melty. Dry them off on a cooling rack or on paper towels. Remove the toothpicks before serving.
• To plate, place a bit of sauce on a plate, top with the shrimp, and sprinkle with cilantro and chipotle pepper powder.

GRILLED PINEAPPLE AND SHRIMP

Steps:

• Heat a grill or large grill pan to medium-high heat.
• Pat the shrimp dry and place in a medium bowl. Add the garlic, shallot, lemon zest, coriander, olive oil, and 1/8 teaspoon salt, then very gently toss to combine. Refrigerate for at least 15 minutes (up to 1 hour) to marinate.
• Using a pair of 12-inch metal skewers, thread 6 of the shrimp on both the tail and "head" side, leaving about 1/2 inch of space between each shrimp. You will end up with a total of 2 sets of skewered shrimp (6 per pair of skewers).
• Place the pineapple on a large plate and drizzle with the chili oil. Gently flip the spears around to thinly and evenly coat the pineapple all over.
• Grill the pineapple without moving the spears too much until nicely caramelized grill marks form, 3 to 4 minutes per side. Transfer to a large serving platter and finish seasoning with a touch of salt.
• Grill the skewered shrimp over direct heat until pink and just firm at the thickest part, 2 to 3 minutes per side (they will continue to cook slightly as they cool, so try not to leave them on the grill too long!). Carefully remove the shrimp from the hot skewers and arrange them over the grilled pineapple.
• Whisk the coconut milk and honey in a small bowl until the honey is fully dissolved. Drizzle over and around the shrimp and pineapple. Garnish with fresh mint and basil leaves and serve right away.

CARAMELIZED PINEAPPLE

Steps:

• Melt the butter in a medium to large saute pan over medium heat.
• Place the pineapple slices (no more than 1/2 inch thick) over the melted butter in the pan. Sprinkle with the brown sugar.
• Baste the pineapple by tilting the pan a bit to scoop some of the butter/sugar mixture and pouring it over the pineapple slices. Cook for about 3-4 mins per side.
• Continue to baste every so often to incorporate the flavor of the butter and brown sugar.
• When cooked, place slices on plates and drizzle some of the sauce it cooked in over top. Serve with vanilla ice cream to make EXTRA delicious! Pour some of the sauce over that as well. VERY hot, let cool a little before serving.
• Enjoy :).

SHRIMP AND PINEAPPLE STIR-FRY

Steps:

• Whisk pineapple juice, hoisin sauce, soy sauce, sherry, and cornstarch together in a small bowl until well combined; set aside.
• Drizzle vegetable and sesame oils around the top of a wok or large skillet to coat the sides. Heat over medium-high heat for 1 minute. Pat shrimp dry with a paper towel and add to wok. Stir-fry for 1 minute on each side and transfer cooked shrimp to a clean plate.
• Add pineapple, red bell pepper, onion, and snow peas to the wok, and stir-fry for 2 to 3 minutes. Stir in garlic and red pepper flakes, and cook until fragrant, about 30 seconds.
• Return shrimp to the wok, and stir-fry an additional 2 minutes. Whisk stir-fry sauce a couple of times and pour over shrimp and vegetables, stirring constantly until thickened, about 1 minute.
• Serve immediately, garnished with scallions and sesame seeds.