Shrimp Pineapple Boat Recipes

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PINEAPPLE BOAT SHRIMP WITH FRUIT SALSA



Pineapple Boat Shrimp with Fruit Salsa image

Provided by Guy Fieri

Categories     side-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 20

2 pounds (21/25 count) shrimp, cleaned and deveined
1/3 cup soy sauce
1 tablespoon minced lemongrass
2 tablespoons minced ginger
2 tablespoons cornstarch
2 tablespoons peanut oil
2 cups diced red bell pepper
2 cups diced yellow onion
1 tablespoon minced jalapeno
1 tablespoon minced garlic
Fruit Salsa, recipe follows
1 tablespoon minced fresh mint leaves
1 teaspoon seeded and finely diced serrano pepper
1 tablespoon minced ginger
1/4 cup rice vinegar
1 pinch red pepper flakes
1 whole ripe pineapple, cut in 1/2 lengthwise and flesh removed (making 2 'boats'), core removed and fruit diced
3/4 cup small dice red onion
1 cup small dice red bell pepper
1 (15-ounce) can apricots, drained and diced

Steps:

  • In a resealable plastic bag, add the shrimp, 3 tablespoons soy sauce, the lemongrass, 1 tablespoon of ginger and the cornstarch and combine well. Refrigerate for 30 minutes.
  • In a large saute pan over high heat, heat the peanut oil and add half the shrimp mixture. Saute for 3 to 4 minutes and remove. Repeat for second batch of shrimp, adding additional oil, if necessary.
  • Add in the red bell peppers and the onions and saute for 3 minutes, then add the jalapeno, garlic, and the remaining 1 tablespoon of ginger. Stir in the remaining soy sauce and add the shrimp back into the saute pan. Heat until warmed through. Transfer to a serving platter and serve with the Fruit Salsa.
  • In a glass bowl, combine the mint, serrano pepper, ginger, rice vinegar and red pepper flakes. Stir in the pineapple, the onions, red bell pepper and apricots. Cover and refrigerate for at least 30 minutes before serving.

SHRIMP PINEAPPLE BOAT



SHRIMP PINEAPPLE BOAT image

Categories     Shellfish

Yield 2 servings

Number Of Ingredients 4

1 whole pineapple
1 lb frozen, cooked, tail on shrimp
6 Tbsp cajun seasoning
1 c jasmine rice

Steps:

  • Open shrimp bag, and add cajun seasoning. Allow to defrost in refrigerator overnight. Cook rice according to directions, cool Halve pineapple, leaving top intact, and scoop out flesh to form bowl. chop pineapple. fill bowl with rice, pineapple and cajun shrimp, serve.

LOBSTER PINEAPPLE BOAT



Lobster Pineapple Boat image

Make and share this Lobster Pineapple Boat recipe from Food.com.

Provided by Mark French

Categories     Lobster

Time 22m

Yield 1 portion, 1 serving(s)

Number Of Ingredients 10

1 small fresh pineapple
1 onion, chopped medium
1/2 bell pepper, chopped medium (bell peppers should be different colors)
1/2 bell pepper, chopped medium (bell peppers should be different colors)
4 mushrooms, quartered
1 (10 ounce) rock lobster tail
2 tablespoons clarified butter
1 dash pico-pepper sauce
1 tablespoon brandy
1 tablespoon Grand Marnier

Steps:

  • Cut a small pineapple in half lengthways.
  • Remove the inside meat, cutting in the shape of spears.
  • (Be careful not to puncture the shell of the pineapple because it will be used for serving the finished dish) Cut the onions, mushrooms, bell peppers, lobster and the pineapple spears into cubes, about 1/2-inch in size, and set them aside.
  • Sauté the onions, peppers, lobster, and mushrooms in clarified butter.
  • Add the pineapple last so that it will not overcook and become soft.
  • Season with Pico-Pepper sauce and flambé with the brandy and Grand Marnier.
  • At the same time, broil the pineapple shell so the edges become crisp and the shell is heated throughout.
  • Place the mixture back into the shell.
  • Pour the Grand Marnier into a spoon and light with a match and pour over the mixture and serve.

Nutrition Facts : Calories 883.4, Fat 26.1, SaturatedFat 15.1, Cholesterol 300.8, Sodium 1291.6, Carbohydrate 82.9, Fiber 10.9, Sugar 52.5, Protein 75.3

FESTIVE PINEAPPLE BOAT



Festive Pineapple Boat image

"My fondest childhood memories are centered in the kitchen with my mother," recounts Susan Phelan of Tallahassee, Florida. Reminiscent of one her mother taught her, this recipe is one she relishes sharing with her family.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6-8 servings.

Number Of Ingredients 9

1 large fresh ripe pineapple
2 medium firm bananas, sliced
2 kiwifruit, peeled and sliced
1/4 cup packed brown sugar
3 tablespoons coarsely chopped pecans
Dash ground cinnamon
Dash ground nutmeg
3 tablespoons sweetened shredded coconut
Fresh strawberries, optional

Steps:

  • Stand pineapple up and cut about a third off of one side, leaving the top attached. Remove fruit from the piece cut off and discard outer peel. Remove fruit from the remaining pineapple, leaving a 1/2-in. shell intact. Cut pineapple into bite-size pieces; toss with bananas and kiwi. Spoon into "boat". , Combine brown sugar, pecans, cinnamon and nutmeg; sprinkle over fruit. Sprinkle with coconut. Garnish with strawberries if desired. Serve immediately.

Nutrition Facts :

PINEAPPLE-SHRIMP STIR-FRY



Pineapple-Shrimp Stir-Fry image

If you've ever heard the expression, "Eat the rainbow," this colorful, tasty dish will help you do just that! Serve over hot, fluffy rice.

Provided by Bibi

Categories     Shrimp Stir-Fry

Time 35m

Yield 4

Number Of Ingredients 16

1 (8 ounce) can pineapple chunks in juice
½ cup soy sauce
¼ cup rice vinegar
2 tablespoons sesame oil
1 tablespoon minced fresh garlic
1 tablespoon grated fresh ginger
1 teaspoon fish sauce
¼ teaspoon dried red pepper flakes
2 tablespoons avocado oil
1 medium red onion, cut into 1-inch chunks
1 medium orange bell pepper, cut into 1-inch chunks
1 medium red bell pepper, cut into 1-inch chunks
4 cups broccoli florets
1 pound large shrimp, peeled and deveined
2 tablespoons cornstarch
2 tablespoons chopped cashews, or to taste

Steps:

  • Measure out 1/4 cup pineapple juice from the can and add to a small mixing bowl. Set pineapple chunks aside and reserve any extra juice for another use or discard.
  • Add soy sauce, rice vinegar, sesame oil, garlic, ginger, fish sauce, and pepper flakes to the pineapple juice; stir until well combined. Transfer 1/4 cup of the mixture to a small bowl and leave the rest in the mixing bowl.
  • Heat a 12-inch nonstick skillet over medium heat. Add avocado oil to the hot skillet and heat until it shimmers, about 30 seconds. Add red onion and bell peppers; cook and stir for 1 to 2 minutes. Add broccoli; cook and stir for 1 minute.
  • Add the sauce from the mixing bowl and bring to a boil. Add shrimp and cook until they turn pink and begin to curl, 2 to 3 minutes.
  • Meanwhile, stir cornstarch into the sauce in the small bowl, mixing until there are no lumps. Slowly add to the skillet, stirring constantly. Add reserved pineapple chunks.
  • Cook until sauce thickens, 1 to 2 minutes. Remove from the heat and sprinkle cashews over top. Serve immediately.

Nutrition Facts : Calories 372.5 calories, Carbohydrate 29.3 g, Cholesterol 172.5 mg, Fat 16.4 g, Fiber 4.6 g, Protein 29 g, SaturatedFat 2.2 g, Sodium 2006.6 mg

SHRIMP AND PINEAPPLE STIR-FRY



Shrimp and Pineapple Stir-Fry image

Gather your ingredients before starting because this comes together quickly. An easy to make stir-fry sauce glazes the shrimp, and pineapple and your favorite veggies will make this a family favorite. Serve over rice, we particularly enjoy jasmine rice for this.

Provided by lutzflcat

Categories     Stir-Fries

Time 30m

Yield 4

Number Of Ingredients 16

¼ cup pineapple juice
¼ cup hoisin sauce
¼ cup low-sodium soy sauce
1 tablespoon sherry
1 tablespoon cornstarch
2 tablespoons vegetable oil
2 teaspoons sesame oil
1 pound large shrimp, peeled and deveined
2 cups pineapple chunks, fresh or canned
1 medium red bell pepper, cored and sliced vertically
1 medium onion, vertically sliced
½ cup snow peas
2 teaspoons minced garlic
¼ teaspoon crushed red pepper flakes, or more to taste
2 medium scallions, sliced diagonally
1 teaspoon sesame seeds

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.

Nutrition Facts : Calories 305.8 calories, Carbohydrate 29.8 g, Cholesterol 173.1 mg, Fat 11.4 g, Fiber 3.4 g, Protein 21.6 g, SaturatedFat 1.8 g, Sodium 1013.6 mg, Sugar 17.2 g

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