PINEAPPLE BOAT SHRIMP WITH FRUIT SALSA
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
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
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
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
"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
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
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
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
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
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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