PINA COLADA SHRIMP
This is out of a cookbook called "Patio Daddy-O" 50's recipes with a 90's twist...If you plan to serve this with rice, try cooking the grains in coconut milk instead of water...I can see using my George Foreman grill or any outside grill to cook the shrimp...cooking time does not include marinating time...hope you enjoy!
Provided by teresas
Categories Healthy
Time 21m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Peel the shrimp and devein them under running water.
- In a medium bowl, combine all the remaining ingredients except the rice.
- Add the shrimp, cover, and refrigerate for at least 1 hour or up to 5 hours (if it sits longer than this the lime juice will "cook' the shrimp).
- Using a slotted spoon, remove the shrimp from the marinade and thread on metal skewers.
- Prepare a fire in a charcoal grill.
- When the coals are medium hot, place the skewers on the cooking rack and cook for 2 to 3 minutes on each side, or until the shrimp turn pink.
- Serve with steamed rice, if you like.
PINA COLADA SHRIMP AND RICE
Make and share this Pina Colada Shrimp and Rice recipe from Food.com.
Provided by jovigirl
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook and stir shrimp in hot oil in large skillet on medium-high eat 4 minutes - until almost cooked through. Add pineapple juice and pineapple chunks; bring to boil. Stir in rice and coconut milk; cover. Remove from heat. Let stand 5 minutes. (if all liquid has not been absorbed, cook on low heat 2 additional minutes or until liquid is absorbed). Fluff with fork. Spoon onto serving platter; sprinkle with coconut and green onion.
Nutrition Facts : Calories 776, Fat 20.6, SaturatedFat 13.9, Cholesterol 172.8, Sodium 226.9, Carbohydrate 115.5, Fiber 5.8, Sugar 33.4, Protein 32.4
PINA COLADA
Steps:
- Put the ice, frozen pineapple, juice, coconut cream, and the white and dark rums into a blender. Blend until smooth and frosty. Pour the drink into 2 glasses and garnish the rim with pineapple slices.
PINA COLADA SHRIMP AND RICE
Steps:
- 1. Heat oil in a large skillet and add shrimp. Cook for about 3 minutes, until the shrimp are almost cooked through.
- 2. Add the pineapple juice and the coconut milk. Bring to a boil and add the rice.
- 3. Take off the heat, cover, and let rest for 5 minutes. Fluff rice with fork. Add the canned pineapple and return to heat. Cook for 2 more minutes or until heated through. Serve with the shredded coconut sprinkled on top.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
PINA COLADA THAI FRIED RICE
Came across this at the Newman's Own website. Chicken and pineapple salsa and red curry paste--three of my favorites together! They say if necessary you can substitute 1 tsp curry powder plus 1 tsp chili powder for the red curry paste in the recipe. Don't mistake cream of coconut for unsweetened coconut milk. Cooking time is time to both cook and chill rice (although I would make the rice in a rice cooker rather than on the stove and omit the salt).
Provided by echo echo
Categories Curries
Time 2h40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In 2-quart saucepan, bring 2 cups water to a boil; add rice and salt.
- Reduce heat to low; cover and simmer 18 minutes.
- Chill in 1-quart covered bowl at least 2 hours until cold.
- Whisk pineapple salsa and red curry paste together until smooth.
- In nonstick 12-inch skillet, heat 1 teaspoon oil over medium heat.
- Add eggs and scramble; remove from skillet and set aside.
- In same skillet, heat 1 tablespoon vegetable oil over medium heat.
- Add onion and cook, stirring occasionally, until golden and tender.
- Add garlic and cook, stirring, 1 minute.
- Increase heat to medium-high; add chicken and cook 4-5 minutes until golden and cooked through.
- Add chilled rice, coconut milk and salsa mixture to skillet and mix well.
- Add pineapple cubes, scrambled eggs and 1/3 cup basil, tossing to mix well.
- To serve, remove skillet from heat; spoon contents into a serving bowl; garnish with remaining basil.
GRILLED DRUNKEN PINA COLADA SHRIMP
Easier than you can even imagine and full of the taste of the islands. Great with my Pineapple Wasabi Aioli (#272187). Prep time includes the 30 minute marinating time. Great as a meal with greens, veggies and rice or as finger food/appetizers.
Provided by KauaiCarolAnn
Categories < 60 Mins
Time 44m
Yield 3 servings of 4, 3 serving(s)
Number Of Ingredients 3
Steps:
- Peel the shrimp (the really big ones don't have the vein!).
- Mix the pina with the rum.
- Pour over shrimp, reserving a small amount for the grilling process.
- Marinate for no longer than 30 minutes or the acids will turn it into ceveche.
- Grill for approximately 2 minutes each side, brushing each side with mix.
- Serve with the above mentioned aioli or your favorite tropical/sweet sauce.
Nutrition Facts : Calories 162.4, Fat 1.9, SaturatedFat 0.4, Cholesterol 170.2, Sodium 165.9, Carbohydrate 1, Protein 22.8
PIñA COLADA
A tropical blend of rich coconut cream, white rum and tangy pineapple - serve with an umbrella for kitsch appeal
Provided by Good Food team
Categories Cocktails
Time 5m
Yield Makes 1
Number Of Ingredients 4
Steps:
- Pulse all the ingredients along with a handful of ice in a blender until smooth. Pour into a tall glass and garnish as you like.
Nutrition Facts : Calories 314 calories, Fat 12.7 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 14.3 grams carbohydrates, Sugar 13.6 grams sugar, Fiber 0.5 grams fiber, Protein 1.1 grams protein, Sodium 0.1 milligram of sodium
More about "pina colada shrimp and rice food"
EASY PIñA COLADA RECIPE - FOOD & WINE
From foodandwine.com
5/5 (1)Author Mary-Frances HeckServings 4Total Time 40 mins
- If using fresh or drained canned pineapple, arrange in a single layer on a rimmed baking sheet lined with parchment paper, or in a ziplock bag, and freeze until firm, about 1 hour.
- Combine frozen pineapple, coconut milk, rums, sugar, lime juice, and vanilla bean paste in a blender; process until smooth and creamy, about 2 minutes. Place blender pitcher in refrigerator, and let piña colada mixture rest until flavors meld, about 30 minutes. Return pitcher to blender base; add ice cubes, and process until thick and smooth, about 30 seconds. Divide among tulip wine glasses or hurricane glasses. Float additional dark rum on top of each drink to taste, and garnish as desired.
COCONUT SHRIMP RECIPE WITH SPICY PINA COLADA DIPPING SAUCE
From thecookierookie.com
COCONUT SHRIMP WITH PIñA COLADA SAUCE | WHOLE SISTERS
From whole-sisters.com
PINA COLADA SHRIMP SALAD - COOKING WITH CURLS
From cookingwithcurls.com
15 BEST PIñA COLADA RECIPES | EASY PIñA COLADA RECIPE IDEAS
From foodnetwork.com
Author By
ULTRA-TROPICAL PIñA COLADA RECIPE - SERIOUS EATS
From seriouseats.com
PINEAPPLE SHRIMP & PINA COLADA SAUCE - GORTON’S SEAFOOD
From gortons.com
COPYCAT RED LOBSTER COCONUT SHRIMP & PINA COLADA DIPPING SAUCE
From thefoodhussy.com
PIñA COLADA RICE KRISPIES TREATS | KITCHN
From thekitchn.com
THE ONE RECIPE YOU NEED FOR NATIONAL PINA COLADA DAY
MINUTE® - PINA COLADA SHRIMP AND RICE - WE CAN HELP.®
From stage.minuterice.com
VIRGIN PINA COLADA RECIPE • FOOD FOLKS AND FUN
From foodfolksandfun.net
PINA COLADA RICE | MRFOOD.COM
From mrfood.com
PIñA COLADA SHRIMP KABOBS | SUPER BOWL PARTY FOOD
From mantitlement.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love