SPICY SWEET SHRIMP WITH PINEAPPLE SALSA
I wanted to find a way to use pineapple salsa in a recipe. I came up with this super simple, delicious and quick dish! -Erin Schillo, Northfield, Ohio
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Cook rice according to package directions. Stir in beans; cover and keep warm., While rice cooks, heat oil in a large skillet over medium-high heat. Saute onion until tender, 3-4 minutes. Stir in pineapple juice, brown sugar and chili sauce; bring to a boil. Cook, uncovered, on high until liquid is reduced to 1/2 cup, 10-12 minutes., For salsa, toss pineapple with red pepper, cilantro, red onion, lime juice, salt and pepper., Once sauce has reduced, stir in shrimp and return just to a boil. Reduce heat; simmer, uncovered, until shrimp turns pink, 2-3 minutes. Serve with rice mixture and salsa.
Nutrition Facts : Calories 356 calories, Fat 3g fat (0 saturated fat), Cholesterol 129mg cholesterol, Sodium 312mg sodium, Carbohydrate 59g carbohydrate (20g sugars, Fiber 3g fiber), Protein 22g protein.
SWEET AND SPICY GRILLED SHRIMP WITH PINEAPPLE SALSA
With just a few ingredients, these sweet and spicy grilled shrimp are perfect for entertaining or for a weeknight when you just want something fun to throw on the grill. Brushed with sweet and spicy chili sauce and served with a simple pineapple salsa, these are packed with big, bold flavor. These also make unique burrito bowls. Just serve the shrimp and pineapple salsa over rice with sliced avocados, shredded romaine lettuce and a dollop of sour cream!
Provided by Jess Smith via Inquiring Chef
Categories Gluten-Free Seafood
Time 25m
Number Of Ingredients 8
Steps:
- If using wooden / bamboo skewers, soak them in water for about 10 minutes before grilling. This will prevent them from burning on the hot grill.
- Prep your grill. It's a good idea to use high heat (400 F or higher). The shrimp will be most tender and juicy if cooked very fast over very high heat.
- Make salsa: Combine pineapple, bell peppers, rice vinegar, cilantro and 1/4 tsp lime zest. Season the salsa with a pinch of salt and refrigerate until ready to serve.
- Thread shrimp through skewers.
- Divide sweet chili sauce, placing 1/4 cup of sauce in each of two small bowls. Whisk in 1/8 tsp lime zest into each bowl. Set one bowl aside.
- Just before grilling, pat shrimp dry with paper towels. Season on both sides with salt and pepper. Place shrimp skewers over the hottest part of the grill, turning them to get grill marks on both sides, until pink and cooked through, 2 to 4 minutes total. In the last minute of cooking, use one bowl of sweet chili sauce to liberally brush both sides of the shrimp skewers. (The sauce should start to caramelize and blacken in spots on the hot grill, so watch closely to prevent burning.)
- When shrimp are cooked through, transfer to a serving platter and brush with the remaining bowl of sweet chili sauce.
- Serve shrimp and pineapple salsa over rice, other grains, or to top salads.
Nutrition Facts : Calories 215 kcal, Carbohydrate 25 g, Protein 24 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 286 mg, Sodium 1201 mg, Fiber 2 g, Sugar 22 g, ServingSize 1 serving
GRILLED CARIBBEAN COCONUT SHRIMP WITH RUM MARINADE
Taken from chilicheesefries.net; posted for ZWT 5. "This recipe is fantastic for any time you want to cook out with Caribbean inspired flavors such as rum, allspice, citrus, cinnamon, Scotch bonnet peppers and cilantro. While not quite jerk, the influence is definitely there. I love to serve these freakishly good tasting grilled shrimp over a bed of mashed sweet potatoes topped with fresh grilled pineapple slices that have been marinated in dark brown sugar. Serve all this up with a few pitchers of mojitos and you may think you are on vacation or at least just wished you were. Pass the rum please."
Provided by alligirl
Categories Caribbean
Time 25m
Yield 2 pounds, 4 serving(s)
Number Of Ingredients 13
Steps:
- Mix the marinade ingredients in a nonreactive bowl
- Then add shrimp and marinate for at least 10 minutes but no longer than 30.
- Preheat grill to medium heat and grill shrimp for about 2 - 4 minutes per side, being careful not to over cook them as they will become tough and chewy.
- ENJOY!
Nutrition Facts : Calories 286.1, Fat 2.6, SaturatedFat 0.4, Cholesterol 286.5, Sodium 1291.4, Carbohydrate 7.9, Fiber 1.3, Sugar 0.9, Protein 31.8
CARIBBEAN JERK CHICKEN WITH PINEAPPLE SALSA
Caribbean Jerk Chicken and Pineapple Salsa is just the dish you need to transport you to somewhere tropical even if you can't quite yet get there in real life. Starting with a sweet/spicy/tangy marinade and ending with a delicious, slightly spicy pineapple salsa, this dish is delish start to finish!
Provided by Tiffany
Categories Main Course
Time 55m
Number Of Ingredients 18
Steps:
- In a medium bowl stir together all marinade ingredients. Add the chicken, toss to coat. Cover and chill for 30 minutes.
- While the chicken is marinating, combine all salsa ingredients in a bowl and toss to combine. Optional: combine in a blender or food processor and give it a few pulses. Chill until ready to use.
- Use tongs to transfer chicken to a preheated grill or skillet over medium heat (discard marinade) and cook for 6-8 minutes on each side until cooked through.
- Serve chicken with pineapple salsa.
Nutrition Facts : Calories 356 kcal, Carbohydrate 17 g, Protein 26 g, Fat 21 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 72 mg, Sodium 641 mg, Fiber 1 g, Sugar 12 g, ServingSize 1 serving
CARIBBEAN PINEAPPLE SALSA
This salsa makes a great dip for spicy chicken wings, is a tasty garnish for grilled meat or fish and, spooned on a plate, can be used as a bed for cold sliced pork, chicken or duck.
Provided by Molly O'Neill
Categories easy, quick, side dish
Time P2DT5m
Yield Four servings
Number Of Ingredients 8
Steps:
- Squeeze all of the liquid out of the tomato and chop finely.
- Put the brown sugar in a glass or ceramic bowl. Add the vinegar. Stir until the sugar dissolves. Add the remaining ingredients and combine. Store in an airtight container in the refrigerator for up to 2 days.
Nutrition Facts : @context http, Calories 106, UnsaturatedFat 0 grams, Carbohydrate 27 grams, Fat 0 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 304 milligrams, Sugar 19 grams
CARIBBEAN TIGER PRAWNS WITH GRILLED PINEAPPLE SALSA
Steps:
- For the prawns: In a measuring cup, whisk together the agave, sugar, lemon juice and lime juice until the sugar is dissolved. Pour half of the mixture into a large bowl; reserve the rest in the cup for serving. To the marinade in the bowl, add the olive oil, chile flakes, paprika, garlic, ginger, orange zest, and salt and pepper to taste. Add the prawns, stirring to coat. Set aside to marinate for 10 to 20 minutes.
- For the grilled pineapple salsa: Prepare a grill for medium-high heat.
- Thread the pineapple cubes onto skewers. Grill until grill marks appear, turning once, 3 minutes per side. Remove the skewers from the heat; turn the heat down to medium.
- Remove the pineapple cubes from the skewers and place in a large bowl, along with the tomatoes, jalapenos, red onions, parsley and a pinch of salt. Stir to combine, then set aside.
- For the cilantro crema: Stir together the sour cream, agave, lemon juice and cilantro. Set aside.
- Grill the prawns: Clean and lightly oil the grill grates. Remove the prawns from the marinade and grill, turning once, until grill marks appear and the prawns are cooked through, about 2 minutes per side.
- Serve the prawns drizzled with the reserved marinade and the cilantro crema, and with the pineapple salsa on the side.
SPICY GRILLED SHRIMP WITH PINEAPPLE SALSA
Steps:
- Peel shrimp and devein. Set aside. In bowl combine lemon juice, 1/4 cup olive oil, minced garlic, and red pepper flakes. Add shrimp and stir to coat. Let sit for 20 minutes. Meanwhile, in separate bowl combine pineapple, tomato, and onion and parsley. Drizzle on remaining oil and mix together. Remove shrimp from marinade and grill, broil or cook in cast iron pan until shrimp are pink. Plate and top with salsa.
CARIBBEAN-SPICED SHRIMP WITH PINEAPPLE SALSA
It takes only minutes to prepare the shrimp. If you choose to serve it warm, make the salsa first. The shrimp also can be cooked several hours ahead, refrigerated, and brought to room temperature before serving.;) These shrimp look so beautiful served on individual Chinese soup spoons, they make wonderful appetizers. Coastal Magazine Publication, June 2005 edition. With so many bright flavors and spices, this dish embodies the color and heat of the tropics. A ripe, lush Chardonnay from Northern California will cool the palate but also have the weight to stand up to this full-bodied culinary presentation. I recommend Ramey Cellars Russian River Valley Chardonnay (about $35). - Jeff Morgan. Chill for 15 minutes. :)
Provided by Manami
Categories < 30 Mins
Time 25m
Yield 12 Appetizer Servings
Number Of Ingredients 20
Steps:
- SHRIMP:.
- Combine first 10 ingredients, including fennel if desired, in a small bowl.
- Peel shrimp, leaving tails on; devein, if desired.
- Dredge shrimp in spice mixture.
- Heat 2 tablespoons oil in a large skillet over medium-high heat.
- Add shrimp, in batches, and cook 2 to 3 minutes or until shrimp turn pink.
- Add remaining 2 tablespoons oil to skillet, as needed, to cook remaining shrimp.
- PINEAPPLE PLAZA:.
- Pulse pineapple in a food processor just until finely chopped.
- Placce pineapple in a wire-mesh strainer, and let drain for 15 minutes.
- Transfer drained pineapple to a bowl; stir in onion and remaining ingredients.
- ASSEMBLY:.
- Serve shrimp (on a Chinese spoons - 1 shrimp for each spoon) warm or at room temperature with Pineapple Salsa.
Nutrition Facts : Calories 150.9, Fat 6.1, SaturatedFat 0.9, Cholesterol 115, Sodium 308.1, Carbohydrate 8.3, Fiber 1.2, Sugar 4.8, Protein 15.9
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SPICY CARIBBEAN SHRIMP APPETIZER - A TASTE OF THE ISLANDS!
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- In a medium sized bowl, combine rum, lime juice, and Spice Isle Tropical Heat Sauce. Add peeled/deveined shrimp, tails still on to the marinade. Place in the refrigerator for 15 minutes.
- Prepare dip: Puree pineapple and coconut together, combine with sour cream and pineapple juice. (add more juice if you'd like it sweeter, but take care not to add too much so it doesn't get runny.) Stir in most of the lime zest, reserve just a bit to garnish if desired. Place in the refrigerator.
- Place shrimp in the hot skillet, and sprinkle tops with Spice Isle Tropical Heat Seasoning. Cook for one minute, flip them over and brush on Tropical Heat Sauce, cook 2 minutes. Flip over and brush the sauce on the other side. Cook for about a minute more. Shrimp are done when they are pink. Don't overcook them or they will be rubbery.
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- Heat 2 tablespoons oil in a large skillet over medium-high heat. Add shrimp, in batches, and cook 2 to 3 minutes or until shrimp turn pink. Add remaining 2 tablespoons oil to skillet, as needed, to cook remaining shrimp. Serve shrimp warm or at room temperature with Pineapple Salsa.
- Wine note: Napa Valley winemaker Jeff Morgan produces SoloRosa, a dry California rosé, and Covenant, a kosher Cabernet Sauvignon. Jeff wrote Dean & DeLuca: The Food and Wine Cookbook and The Working Parents Cookbook. His recently penned wine book, Rosé, A Guide to the World's Most Versatile Wine, appeared in bookstores in May. Below, Jeff pairs wine with this flavorful shrimp recipe.
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- Using a small knife, cut around the inside of the pineapple at an angle. Using a spoon, gently loosen the middle part of the pineapple away from the bottom until it's completely free. Finely dice the part of the pineapple you remove, being careful to cut away the core which is typically too tough. Set the hollowed out pineapple body aside to use as your salsa bowl.
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- Add minced garlic, brown sugar, salt, paprika, 1 tsp fresh ginger, cloves, cayenne, and olive oil.
- Thread onto skewers. If using wooden skewers - soak them in water for 30 minutes prior to using.
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- For the shrimp: In a medium bowl, add the shrimp and remaining shrimp marinade ingredients (olive oil, lime juice, garlic, salt, paprika, and cayenne pepper). Marinate in the fridge while you prep the pineapple salsa.
- For the pineapple salsa: Mix everything and let the flavors blend for a few minutes in the fridge while the shrimp are cooking.
- Heat a skillet over medium heat and add the shrimp. Cook for 2-3 minutes per side until shrimp turn pink and are opaque (not see through).
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