Bonus recipe… on account of the level of awesome that this one achieves!

So I know that we usually give out our weekly recipes on Mondays… but I found this one today and it got me so gosh darn excited that I absolutely HAD to share it!  (Besides, I think that this is going to end up being dinner tomorrow night…)

I love pretty much everything to do with shrimp I think… and luckily, so does Sean! But when you pair it with sweet and sour flavours and then add pineapple?? This recipe even includes coconut rice, which is (in our opinion) WAY better than your average run-of-the-mill rice. So check it out! Try making it! Bet you’ll love it too.

Sweet-and-Sour Shrimp and Pineapple with Coconut Rice:

  • 2 tbsp. lime juice
  • 2 tbsp. fish sauce
  • 1 tbsp. granulated sugar
  • 1 tsp. grated fresh ginger
  • 1 lb. jumbo shrimp, (21 to 25 per lb), peeled and deveined
  • 4 thick (½”/1 cm) slices cored peeled pineapple
  • 2 tbsp. butter
  • 3 shallots, thinly sliced
  • 2 cloves garlic, minced
  • 2 tbsp. grated fresh ginger
  • 1 cup jasmine rice
  • 1 cup coconut milk
  • ¼  tsp. salt

1)    To make the Coconut Rice: in a saucepan, melt butter over medium heat; cook shallots, garlic and ginger, stirring occasionally, until softened, about 4 minutes.  Add rice, stirring to coat and lightly toast for about 2 minutes

2)    Stir in coconut milk, ½ cup water and salt; bring to boil. Cover and reduce heat to low; cook until rice is tender and no liquid remains, 12 to 15 minutes

3)    Meanwhile, whisk together lime juice, fish sauce, sugar and ginger

4)    Place shrimp and pineapple on greased grill over medium-high heat; close lid and grill, brushing both with sauce and turning once, until shrimp are pink and pineapple is grill marked, about 6 minutes.  Serve with coconut rice

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