shrimp stuffed pineapple


(Kenny, you said you like shrimp.  This recipe is dedicated to you.  Please let me know when you make it)

2 pineapples, 1 pound large shrimp, heads and shell on, 1 cup long grain white rice, 1/2 cup organic spring mix salad, 2 mangos, peeled and chopped, 2 tomatoes, 2 tablespoons pumpkin seeds, 1/8 cup red onions, chopped, 1 large avocado, peeled and chopped, 2 tablespoons serrano pepper, finely chopped.

Peel and devein shrimp. Liberally sprinkle seafood seasoning on the shrimp, set aside.  Get out a saucepan, add the shrimp heads and shells to the pot, add 2 1/2 cups of water, add 1/4 teaspoon liquid crab boil, 2/8 teaspoon granulated garlic, 1/8 teaspoon onion powder.  Bring to a boil, reduce heat to a simmer and cook for 15 minutes. Remove from the heat, and drain.  Add 1 cup of rice, 1 teaspoon butter, and 2 cups of the stock, stir, bring to a boil.  Reduce to a simmer add a cover to the pot and cook for 17 minutes.  Remove from the heat, do not remove the top for at least 5 minutes; fluff with a fork.  Cut pineapple in half lengthwise.  Scoop out all the pineapple flesh, put the pineapple into a bowl.  Add the mango, avocado, pumpkin seeds, tomatoes, onion, and chili pepper to the bowl.  Mix well, set aside.  Grill shrimp, set aside.

Let’s assemble the boats.  Lay out the pineapple cavities, fill the palm of your hand with spring mix salad greens in the formation of a cup, carefully place the salad mix in the boat.  Fill the lettuce cup with the mango salsa.  Add 1/4 cup of the shrimp flavored rice to each boat.  Add 5 shrimp to each boat.



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