shrimp-stuffed-pineapple (1)


1 large pineapple, 1/4 cup cooked rice, 1/2 pound large head and tail on shrimp, 3 tablespoons fresh cilantro, chopped, 2 firm tomatoes, chopped, 3 tablespoon red onions, chopped, 1 large jalapeno pepper, chopped.

Cut the pineapple in half lengthwise, scoop out all the flesh, chop and set aside.  Lightly salt the pineapple.  Remove the heads and shell of the shrimp, devein and set aside.  Get out a saucepan, add the heads and shells to the pan, cover with water along with the garlic, bring the pot to a rapid boil then reduce to a simmer for about 15 minutes.  Strain reserve the liquid. Get out the rice, cook according to the package direction with this exception, replace the fluid with the shrimp stock, add 1 teaspoon of butter.  Add the cilantro, tomatoes, onions, and jalapenos to the chopped pineapple and mix well.  Get out a heavy skillet add 1- 1/2 tablespoons of butter, when he butter melts add the shrimp along with 2 tablespoons Cajun seasoning salt, 1 1/2 teaspoons granulated garlic, 1 1/2 teaspoon cracked black pepper, 1/2 teaspoon cayenne, mix well.  Stir and mix until the shrimp curl and turn orange, taste add more seasoning if needed.  Remove from the skillet. It’s time to assemble your boat. Follow the picture; you’re done!

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