SHRIMP WITH PINEAPPLE AND PICKLED KUMQUATS
This recipe is worth the two-day wait for pickling.
Provided by Amanda Hesser
Categories project, salads and dressings, side dish
Time 30m
Yield Serves 4
Number Of Ingredients 12
Steps:
- To pickle the kumquats, bring the vinegar to a boil in a small pan. Add the cardamom pods. Put the kumquats in a heatproof container, then pour in the vinegar mixture. Let cool, then refrigerate for 2 days.
- In a small bowl, whisk together the honey and 3 tablespoons of the kumquat vinegar. Season with black pepper and piment d'Espelette. Whisk in the olive oil.
- Thinly slice 6 pickled kumquats and remove the seeds; set aside. Thinly slice the pineapple cubes. (You need only 12 slices total.) In a mixing bowl, combine the frisee, pineapple and pickled kumquats.
- Place the shrimp in a bowl and season generously with salt; add the thyme and toss. Heat a large cast-iron pan until almost smoking, then pour in enough oil to thinly coat the base. Carefully add the shrimp and thyme and brown on both sides until just cooked through, about 2 minutes; discard the thyme. Transfer to the bowl with the frisee. Pour in just enough vinaigrette to coat (about half) and toss. Divide among 4 plates.
Nutrition Facts : @context http, Calories 304, UnsaturatedFat 15 grams, Carbohydrate 29 grams, Fat 19 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 608 milligrams, Sugar 19 grams, TransFat 0 grams
GRILLED SHRIMP-PINEAPPLE FAJITAS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Halve the avocado and scoop into a food processor. Add the sour cream, chopped jalapeno, 1/2 cup cilantro and 2 teaspoons lime juice; process until smooth. Season with salt and pepper.
- Heat a grill to medium high and oil the grates. Toss the shrimp with 2 tablespoons vegetable oil, 2 teaspoons fajita seasoning, the remaining 2 teaspoons lime juice, a big pinch of salt and a few grinds of pepper in a large bowl. Thread the shrimp onto skewers, leaving a little space between each shrimp. Toss the bell peppers, pineapple and whole jalapeno with the remaining 2 tablespoons vegetable oil, 1/2 teaspoon fajita seasoning, 2 pinches of salt and a few grinds of pepper in another large bowl.
- Grill the shrimp until cooked through, 2 to 3 minutes per side; transfer to a large bowl. Grill the pineapple and tortillas until well-marked, 1 to 2 minutes per side. Transfer to a cutting board.
- Place the bell peppers and whole jalapeno in a grill basket and grill, flipping, until charred, 5 to 6 minutes. Chop the pineapple and add to the shrimp. Thinly slice the jalapeno (remove the seeds for less heat). Add to the shrimp along with the bell peppers and remaining 1/2 cup cilantro; season with salt if needed and toss.
- Divide the shrimp mixture among plates. Serve with the tortillas, avocado sauce and lime wedges.
Nutrition Facts : Calories 540, Fat 30 grams, SaturatedFat 5 grams, Cholesterol 191 milligrams, Sodium 1432 milligrams, Carbohydrate 42 grams, Fiber 7 grams, Protein 25 grams, Sugar 9 grams
SPICY PINEAPPLE-GLAZED SHRIMP KEBABS
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat a cast-iron grill pan or outdoor grill over medium-high heat.
- Combine the pineapple juice, lemon juice, lime juice, ginger, jalapeno, soy sauce, honey and cilantro in a small saucepan. Heat the mixture over medium-high heat and simmer until the liquid is reduced by half.
- Skewer the shrimp on 8 metal skewers or on 8 wooden skewers that have been soaked in water for at least 20 minutes, alternating with pieces of pineapple, onion and bell pepper.
- Brush or drizzle the kebabs with the pineapple glaze. Grill until the shrimp are opaque, about 3 minutes per side, brushing occasionally with the glaze. Serve hot.
KUMQUAT CURRY WITH SHRIMP
Make and share this Kumquat Curry With Shrimp recipe from Food.com.
Provided by kyle martin
Categories Curries
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in a large skillet over high heat until it foams.
- Stir in curry powder; reduce heat to medium.
- Cook, stirring constantly, 1 minute or until lightly darkened.
- Add cream, chicken broth, kumquats and raisins; increase heat to high.
- Cook, stirring occasionally, 2 to 3 minutes or until slightly thickened.
- Reduce heat to medium; add shrimp.
- Cook 3 minutes or until shrimp turn pink.
- Stir in cilantro.
SHRIMP WITH PINEAPPLE AND PICKLED KUMQUATS
Number Of Ingredients 12
Steps:
- 1. To pickle the kumquats, bring the vinegar to a boil in a small pan. Add the cardamom pods. Put the kumquats in a heatproof container, then pour in the vinegar mixture. Let cool, then refrigerate for 2 days. 2. In a small bowl, whisk together the honey and 3 tablespoons of the kumquat vinegar. Season with black pepper and piment d'Espelette. Whisk in the olive oil. 3. Thinly slice 6 pickled kumquats and remove the seeds; set aside. Thinly slice the pineapple cubes. (You need only 12 slices total.) In a mixing bowl, combine the frisI, pineapple and pickled kumquats. 4. Place the shrimp in a bowl and season generously with salt; add the thyme and toss. Heat a large cast-iron pan until almost smoking, then pour in enough oil to thinly coat the base. Carefully add the shrimp and thyme and brown on both sides until just cooked through, about 2 minutes; discard the thyme. Transfer to the bowl with the frisI. Pour in just enough vinaigrette to coat (about half) and toss. Divide among 4 plates. Serves 4. Adapted from John Fraser at Compass.
GRILLED SHRIMP AND PINEAPPLE KABOBS
Make and share this Grilled Shrimp and Pineapple Kabobs recipe from Food.com.
Provided by gailanng
Categories Rice
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a small saucepan combine 4 tablespoons of the marmalade, water, soy sauce and optional hot sauce; set aside.
- If skewers are wooden, pre-soak approximately 30 minutes.
- Cut pineapple into 4 crosswise slices; core and cut each slice in quarters to make 16 small wedges.
- Peel and devein shrimp.
- Thread on 4 skewers the shrimp alternating with pineapple wedges. Brush some of the marmalade-soy sauce mixture on shrimp and pineapple.
- Place skewers on rack of an uncovered grill directly over medium heat. Grill 8 to 10 minutes, turning once, until shrimp are opaque and pineapple is heated through. Remove from heat; cover to keep warm.
- Heat remaining marmalade-soy sauce mixture and bring to a full boil; remove from heat source.
- Transfer prepared rice mixture to a serving bowl; stir in remaining 2 tablespoons marmalade and cilantro.
- Serve kabobs with rice and boiled marmalade-soy sauce mixture.
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
PINEAPPLE SHRIMP SPREAD
My aunt used to bring this dish to family gatherings. It brings back childhood memories for me. Today, it's my go-to appetizer for celebrating with others. -Jodi Tompkins, Eldon, Missouri
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 1-1/2 cups.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the first nine ingredients. Chill until serving. Serve with celery sticks and/or crackers.
Nutrition Facts : Calories 70 calories, Fat 5g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 197mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 3g protein.
SHRIMP-AND-PINEAPPLE SKEWERS
Pineapple isn't only for fruit salads and upside-down cakes. In Hawaii, shrimp and pineapple are a natural pair; thread them on skewers and toss them on the grill for a fun luau-inspired dish.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 30m
Number Of Ingredients 7
Steps:
- Soak 8 to 10 wooden skewers in water, 15 minutes. Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Whisk together honey, soy sauce, and vinegar. Reserve half the sauce for serving.
- Thread shrimp, pineapple, and scallions onto skewers. Grill until shrimp begin to turn opaque, 2 minutes. Brush with sauce, flip, and brush again. Grill until shrimp are opaque throughout and pineapple and scallions are lightly charred, about 3 minutes. Serve with reserved sauce.
Nutrition Facts : Calories 279 g, Fat 2 g, Fiber 2 g, Protein 25 g
PINEAPPLE SHRIMP PACKETS
Your family and friends will be delighted when you serve these individual grilled shrimp packets. The foil makes cleanup a breeze. -Nancy Zimmerman, Cape May Court House, New Jersey
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- For each packet, place a pineapple slice on a double thickness of heavy-duty foil (about 12 in. square). Top with shrimp and red pepper. Combine the brown sugar and seafood seasoning; sprinkle over shrimp. Dot with butter. Fold foil around mixture and seal tightly., Grill, covered, over medium heat for 10-15 minutes or until shrimp turn pink. Open foil carefully to allow steam to escape.
Nutrition Facts : Calories 214 calories, Fat 7g fat (4g saturated fat), Cholesterol 183mg cholesterol, Sodium 593mg sodium, Carbohydrate 20g carbohydrate (19g sugars, Fiber 1g fiber), Protein 18g protein.
CREAMY CURRIED SHRIMP WITH GRILLED PINEAPPLE
Impress your guests with an attractive platter of curry-sauced shrimp skewered onto grilled pineapple wedges with toothpicks. This is an excellent, not-too-hard shrimp appetizer that's perfect for special occasions. It's best served at room temperature. I used approximately 1 pound of 30-40 count shrimp. But any medium to large size shrimp will do. You need approximately 30 shrimp. The shrimp and sauce may be cooked in advance and chilled.
Provided by Dianne
Categories Appetizers and Snacks Seafood Shrimp
Time 30m
Yield 15
Number Of Ingredients 8
Steps:
- Grill the pineapple rings over medium heat for 5 to 7 minutes each, or until they have grill marks. Remove from heat and cut each ring into approximately 5 wedges.
- In a medium saucepan over medium heat, melt the butter. Stir in the flour and cook 2 to 3 minutes, stirring continuously. Pour in the coconut milk and milk. Continue stirring until thickened. Mix in curry powder, salt and pepper. Remove from heat and place shrimp into the mixture.
- Arrange the pineapple wedges on a medium serving platter. Skewer each piece of shrimp with a toothpick, then insert the toothpicks into the pineapple wedges.
Nutrition Facts : Calories 156.5 calories, Carbohydrate 7 g, Cholesterol 62.6 mg, Fat 12.2 g, Fiber 1 g, Protein 6.1 g, SaturatedFat 9 g, Sodium 102.2 mg, Sugar 3.3 g
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