Fresh Pineapple And Shrimp Skillet Food

PINEAPPLE SHRIMP NOODLE BOWLS

Steps:

• Cook rice noodles according to package directions.
• Meanwhile, toss shrimp and pineapple in a large bowl; season with salt. Add soy sauce and ginger and toss again to coat.
• Heat oil in a large nonstick skillet over medium-high. Using tongs, pluck out just the pineapple and cook, stirring often, until well browned on all sides, 5-6 minutes. Transfer to a plate. Add shrimp to same skillet and cook over medium-high heat, stirring often, until pink and opaque, 3-4 minutes. Transfer to plate with pineapple.
• Cook pineapple juice and chili-garlic sauce in same skillet over medium-high heat, scraping up browned bits with a rubber spatula or wooden spoon and stirring occasionally, until reduced by half and slightly syrupy, 12-16 minutes. Remove from heat. Stir in pineapple-shrimp mixture and 1 cup basil.
• Divide rice noodles among bowls. Spoon pineapple-shrimp mixture over noodles and drizzle with extra sauce. Top with cucumbers, onion, peanuts, and more basil. Serve with lime wedges alongside for squeezing over.

SPICY SHRIMP AND PINEAPPLE FRIED RICE

Steps:

• For the shrimp: In a large bowl, combine the shrimp with the soy sauce, Ginger-Garlic Paste, sambal and cornstarch. Mix well to coat the shrimp. Cover and refrigerate for 15 minutes.
• For the egg crepes: In a bowl, whisk together the eggs, soy sauce and 1/4 teaspoon water. Set a medium nonstick skillet over medium-low heat and coat it lightly with peanut oil. Pour in half the egg mixture and swirl the pan so the egg coats the bottom. Cook over low heat until firm, then carefully turn with a spatula and finish cooking on the other side, about 45 seconds per side. Transfer the egg crepe to a plate to cool. Repeat with remaining egg mixture. When the crepes are cool enough to handle, stack, roll and slice them into thin julienne strips. Set aside until ready to use.
• For the fried rice: Set a large wok or large nonstick skillet over high heat and swirl in 1 tablespoon of the peanut oil. Add the marinated shrimp and stir fry until slightly pink, about 2 minutes. Transfer the shrimp to a plate and set aside. Reduce the heat to medium and add the remaining 2 tablespoons peanut oil. Add the onions, celery and Ginger-Garlic Paste and stir fry until softened and fragrant, about 3 minutes. Add the sesame oil and the rice and stir fry until hot and a little crispy, about 2 minutes, breaking up the rice with a wooden spoon as you go. Fold in the peas, edamame, pineapple and bean sprouts and continue to stir fry until the vegetables heated through, about 2 minutes more. Stir in the soy sauce and sambal. Fold in the cooked shrimp and the sliced egg crepe. Transfer to a serving platter and garnish with chopped scallions.
• Pulse the garlic and ginger in a food processor. With the processor running, stream in the canola oil and process to a paste. (You'll need 3 tablespoons of the paste for the above recipe. Refrigerate remaining paste for up to a week.)

PINEAPPLE SHRIMP BOWLS

Steps:

• Carefully slice your pineapples in half lengthways through the stem.
• Next, lay the pineapple halves cut side up onto the cutting board. Using a paring knife, cut around the edges, leaving a 1/4 to 1/2-inch thick edge as shown. This will help you to carve the flesh easier. Scoop out the pineapple flesh, and pour any juice into a small bowl. You should have around 1/4 cup of fresh pineapple juice total from the 2 fruits. Set your pineapple bowls aside.
• Remove and discard the tough center from the pineapple flesh. Dice the flesh into cubes and set it aside in a bowl.
• Heat 1 tablespoon of your oil in a large skillet over medium-high heat. Add in the shrimp, sea salt, and freshly ground black pepper if desired and saute for 3-5 minutes, or until pink and opaque. Set shrimp aside on a plate.
• Meanwhile, add all the sauce ingredients into a small bowl and whisk really well to combine.
• In that same preheated skillet, add the rest of the oil and cook your bell pepper together with the red onion for 3-4 minutes. Add in the garden peas and chopped pineapple flesh. Pour in your sauce mixture over the ingredients in the hot skillet. Let it simmer while gently stirring until it reduces a bit.
• Return the shrimp into your skillet, and cook for no more than 1 minute, just until the shrimp are heated through.
• Spoon your shrimp mixture into your pineapples, garnish with green onions and enjoy!

SPICY SWEET SHRIMP WITH PINEAPPLE SALSA

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.

PINEAPPLE AND SHRIMP FRIED RICE

Steps:

• Prepare rice according to package directions and set aside.
• In a medium bowl, combine pineapple, onions, chili and cilantro; mix and set aside.
• Heat 1 TBL oil in skillet, saute shrimp until done, remove from skillet and set aside.
• In same skillet, over medium heat, add remaining oil.
• Saute garlic until golden brown.
• Add cooked rice and stir.
• Add fish sauce, soy sauce and sugar.
• Stir and heat thoroughly.
• Fold in pineapple mixture and shrimp.
• Heat through.
• Garnish with cilantro when serving.

PINEAPPLE SHRIMP STIR-FRY

Steps:

• Drain pineapple, reserving juice. In a small bowl, mix cornstarch, broth, brown sugar, orange juice, soy sauce and reserved pineapple juice until smooth., In a large skillet, heat oil over medium-high heat. Add peppers and onion; stir-fry 1-2 minutes or just until crisp-tender. Add shrimp; stir-fry 2-3 minutes longer or until shrimp turn pink. Remove from pan., Place pineapple in skillet. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 4-5 minutes or until sauce is thickened. Return shrimp mixture to pan; heat through, stirring to combine. Sprinkle with coconut; serve with rice.

PINEAPPLE SHRIMP FRIED RICE

Steps:

• Mix soy sauce, curry powder and sugar. In a large skillet, heat 1 tablespoon oil over medium-high heat; stir-fry shrimp until they turn pink, 2-3 minutes. Remove from pan., In same pan, heat remaining oil over medium-high heat. Add ginger and garlic; cook just until fragrant, about 10 seconds. Add pepper, carrot and onion; stir-fry 2 minutes. Stir in pineapple and shrimp. Add rice and soy sauce mixture; heat through over medium heat, tossing to combine and break up any clumps of rice. Stir in green onions. Sprinkle with peanuts; serve with lime wedges.

SHRIMP AND PINEAPPLE STIR-FRY

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.

FRESH PINEAPPLE AND SHRIMP SKILLET

Steps:

• Mix cornstarch, pineapple juice, dressing and crushed pepper until blended.
• Heat oil in wok or large skillet on medium-high heat. Add bell peppers, onions and garlic; stir-fry 1 to 2 min. or until peppers are crisp-tender. Remove vegetables from wok.
• Add shrimp to wok; stir-fry 2 to 3 min. or until shrimp turn pink. Stir pineapple juice mixture. Add to wok; stir-fry 1 min. or until sauce is thickened. Return cooked vegetables to wok. Add pineapple chunks; stir-fry 1 min. or until heated through.
• Serve shrimp mixture over rice; sprinkle with nuts.