Island Shrimp Fruit Salad Food

ISLAND SHRIMP AND RICE

Steps:

• Place bacon in a large, heavy pot over medium-high heat, and cook until evenly brown. Remove, and set aside. Drain drippings, reserving 3 tablespoons in the pot.
• Place onion in the pot with the bacon drippings, and cook 5 minutes over medium heat, stirring constantly, until tender. Mix in the rice, 2 1/4 cups broth, tomatoes with juice, lemon juice, and Worcestershire sauce. Season with salt, nutmeg, cayenne pepper, and black pepper. Bring to a boil, reduce heat to low, cover, and simmer 20 minutes.
• Stir the cooked bacon, remaining 1 cup broth, and shrimp into the pot. Continue cooking 10 minutes, uncovered, over low heat. Sprinkle with parsley to serve.

TROPICAL ISLAND FRUIT SALAD

Steps:

• Toss pineapple, mangos, papayas, and bananas together in a large bowl.

ISLAND SHRIMP & FRUIT SALAD

Steps:

• Heat rice. In a large bowl whisk 1/2 cup fruit syrup, 1 tbsp oil, vinegar, salt and pepper until blended. Add mixed fruit, cabbage (thinly sliced), onion and cilantro.
• Heat remaining oil in a large nonstick skillet. Sprinkle shrimp with jerk seasoning. Add to skillet and saute 2 to 3 minutes until pink and cooked through.
• Add shrimp and rice to fruit mixture, toss to mix. Top with nuts if desired.

ISLAND FRUIT SALAD

Steps:

• Preheat a fryer to 360 degrees F.
• In a large bowl, combine pineapple, mango, papaya, honeydew, strawberries, peaches, blueberries, raspberries, bananas, ginger infusion, and lime juice. Mix well and set aside.
• Place a wonton wrapper inside a large ladle. Press the wrapper down with a smaller ladle and immerse in the hot oil. Fry until golden brown, releasing the second ladle once it will hold its shape. Remove from the oil and drain on a paper towel lined plate. Repeat with the other wrappers. While the wrappers are still hot, sprinkle the inside with powdered sugar.
• Combine the cream and the powdered sugar. Whip until soft peaks form. Add the rum and whip to medium peaks. Right before serving, sprinkle the fruit with the toasted coconut and toss again.
• Place the wrapper either in a decorative martini or margarita glass, or on a plate. Fill with fruit salad and top with some whipped cream.
• Combine the water, sugar, lemon grass, ginger, and lemon juice and zest in large saucepan. Bring to a boil, stirring until the sugar dissolves. Remove from the heat and let cool.
• Strain through a fine mesh sieve into a clean container and reserve for the daiquiris. (Infusion will keep for 2 weeks, refrigerated and also may be used to flavor dressings or drizzle over fresh fruit.)

TROPICAL ISLAND SHRIMP KABOBS

Steps:

• In a large resealable plastic bag, combine the first eight ingredients. Add shrimp; seal bag and turn to coat. Refrigerate 2 hours., Drain shrimp, discarding marinade. On each of 30 metal or soaked wooden appetizer skewers, thread one shrimp, one mango cube and one pineapple cube. Heat a grill pan over medium heat. In batches, cook kabobs 2-3 minutes on each side or until shrimp turn pink.

ISLAND SHRIMP SALAD

Steps:

• Combine the salad ingredients in a large mixing bowl.
• In a small bowl, mix together the dressing ingredients well.
• Add the dressing to the salad and toss to evenly coat salad.

ISLAND TROPICAL SHRIMP WITH FRUIT SALSA

Steps:

• In a large bowl- combine all ingredients except shrimp & set aside.
• Go ahead & preheat your grill to medium heat.
• Toss shrimp in baste mix & grill on lightly oiled grill. Turning once, cook 4 minutes on each side.
• Baste shrimp once more before serving.
• Serve on top of warm fruit salsa.
• Warm Fruit Salsa:.
• In sauté pan over medium heat- sauté oil, onions, garlic and jalapeños for 2- 3 minutes.
• Add fruit and tomatoes, cooking for 2 - 3 minutes, don't stir or over-mix as fruit will break up.
• Add cumin, coriander, lime juice & hot sauce. Cook 1 - 2 minutes, the fruit should be warm, not mushy.
• Add chopped cilantro when ready to serve.
• Serve on top of warm fruit salsa.

ISLAND FRUIT SALAD

Steps:

• In a large serving bowl, combine the bananas, mango, kiwi, pineapple and yogurt; toss to coat. Sprinkle with coconut. Serve with a slotted spoon.

ISLAND SHRIMP SALAD

Steps:

• In a medium bowl, stir together the brown sugar, allspice, garlic powder, black pepper, cayenne, and salt. Whisk in the lime juice, molasses, and 1 teaspoon olive oil. Add the shrimp and toss to coat well. Cover and refrigerate for 10 minutes.
• Meanwhile, preheat the broiler. Lightly spray the broiler pan with cooking spray.
• Let the marinade drip off the shrimp. Place the shrimp in a single layer in the broiler pan.
• Broil about 4 inches from the heat for 2 minutes. Turn over and broil for 1 to 2 minutes, or until the shrimp are pink and cooked through.
• Meanwhile, in a salad bowl, gently toss the salad greens, bell pepper, and pineapple.
• In a small bowl, whisk together the vinegar, honey, reserved pineapple juice, and remaining 2 teaspoons oil. Drizzle over the salad greens. Toss to combine. Top with the shrimp.
• (Per Serving)
• Calories: 138
• Total Fat: 1.0g
• Saturated: 0.5g
• Trans: 0.0g
• Polyunsaturated: 0.5g
• Monounsaturated: 0.0g
• Cholesterol: 168mg
• Sodium: 362mg
• Carbohydrates: 13g
• Fiber: 2g
• Sugars: 11g
• Protein: 19g
• Dietary Exchanges
• 1 Carbohydrate
• 3 Very Lean Meat

ISLAND FEVER FRUIT SALAD

Steps:

• Cut the top 1/3 off each of the 4 large acorn squashes, hollow out, leaving 1/2-inch thick walls. Spread lemon juice around the inside to prevent browning, save the meat for another recipe. These will be the serving bowls for you salad.
• Peel and cut plantains into 3/4-inch thick slices.
• Soak the slices in salted water for 30 minutes, drain, and pat dry.
• Heat oil in skillet, and fry plantains for 2-3 minutes, turning occasionally.
• Remove and transfer to a board, cover with paper towel. Flatten with the palm of you hand to about 1/2 the original thickness.
• Brush plantains with butter, sprinkle with garlic powder, salt, and cayenne.
• Grill over medium coals for 5 minutes, turning occasionally. Remove, slice into 1-2 inch pieces.
• Peel and cut grapefruit into bite size pieces.
• Peel, seed and slice papayas.
• Peel and slice mangoes.
• Cut scotch bonnet in half, remove seeds and stem. Mince. Be sure to wear gloves or use a baggie on the hand you use to hold the pepper.
• Combine grapefruit, papaya, mangoes, raisins, and coconut in a bowl.
• Mix minced scotch bonnet, lime juice, and brown sugar. Drizzle mixture over fruit and toss gently.
• Transfer the fruit salad to the four squash bowls. Top with heavy cream.
• Cover with plastic wrap and chill for 1/2 hour before serving.
• Top with crispy plantains.