Sunnys Easy Shrimp And Rice Pineapple Boats Food

SUNNY'S EASY SHRIMP AND RICE PINEAPPLE BOATS

Steps:

• For the shrimp: Preheat the grill or the oven to 350 degrees F.
• Prepare the pineapple and sauce. Slice the pineapple in half. Slice the core out of the center and discard. Cut out the flesh, leaving a 1-inch border all the way around. Finely chop two-thirds of the pineapple flesh and set aside in a bowl. Add the remaining pineapple flesh to a blender along with the BBQ sauce. Season with a pinch of salt and a few grinds of pepper, then blend until smooth.
• Prepare the shrimp. Add the shrimp to an aluminum foil pouch (or create a pouch with aluminum foil), then sprinkle with salt and pepper and pour the pineapple BBQ sauce over the top. Close the pouch and place over the direct heat of the grill, or on the bottom rack of the oven. Cook until a quick peek inside reveals opaque shrimp, 10 to 12 minutes.
• For the rice: In the bowl with the reserved chopped pineapple, add the rice, cilantro, scallions, zest and salt and pepper to taste. Stir to combine.
• To serve: Divide and fill both halves of the pineapple with the rice. Remove the shrimp from the pouch and top both pineapple halves equally. Pour the juices from the pouch over everything. Top with the cilantro and serve with lime wedges for spritzing.

EASY SHRIMP POTSTICKERS

Steps:

• Potstickers: In a food processor, add the shrimp, garlic, scallions, soy sauce and egg. Pulse until combined but still chunky. Remove the mixture to a bowl. To assemble the potstickers, put about 1 teaspoon of filling into the center of a wonton wrapper. Moisten the rim of the wrapper with water. Fold the dough until the ends meet and press the air out of the center towards the edges. Seal by pressing firmly. This is the simplest way.
• To make the classic pleated look: using your thumb and index finger, pinch the corner of the unsealed wonton closed. Using your other hand pull a bit of the unsealed wonton edge toward the pinched corner and pinch to make a slight pleat in the wrapper, continue to pull the loose wrapper in and pleating until you run out of space, then push the air out through the final opening and pinch together. Repeat for the rest of the wontons. You can freeze them at this point on a baking sheet first, and then transfer to a freezer bag.
• Dipping sauce: Stir all the ingredients together in a small serving bowl.
• When ready to cook the potstickers, add oil to a large saute pan. When oil begins to swirl, add potstickers to the pan and cook until golden brown on 1 side. Flip and add 3 ice cubes. Immediately cover the pan to let the potstickers steam and cook through, about 3 minutes. Remove to a large platter and serve with dipping sauce.

PINEAPPLE BOAT SHRIMP WITH FRUIT SALSA

Steps:

• In a resealable plastic bag, add the shrimp, 3 tablespoons soy sauce, the lemongrass, 1 tablespoon of ginger and the cornstarch and combine well. Refrigerate for 30 minutes.
• In a large saute pan over high heat, heat the peanut oil and add half the shrimp mixture. Saute for 3 to 4 minutes and remove. Repeat for second batch of shrimp, adding additional oil, if necessary.
• Add in the red bell peppers and the onions and saute for 3 minutes, then add the jalapeno, garlic, and the remaining 1 tablespoon of ginger. Stir in the remaining soy sauce and add the shrimp back into the saute pan. Heat until warmed through. Transfer to a serving platter and serve with the Fruit Salsa.
• In a glass bowl, combine the mint, serrano pepper, ginger, rice vinegar and red pepper flakes. Stir in the pineapple, the onions, red bell pepper and apricots. Cover and refrigerate for at least 30 minutes before serving.

PINEAPPLE SHRIMP FRIED RICE

Steps:

• Wash and Cut pineapples in half length wise to make a boat. Include stem/stalk in cut.
• Bowl out pineapple and cube. Set aside.
• Boats will be used to serve dish.
• Beat 2 eggs in small bowl.
• Preheat wok or electric skillet to Medium High with 1 tbs vegetable oil.
• Pour egg and cook until scrabbled, chopping continuously.
• Dice Onion and Bell Pepper and add to skillet to sauté.
• Add Peas and Carrots, and golden raisins with additional tbs oil.
• Cook Until Raisins swell.
• Add Shrimp and pineapple chunks. Cook until shrimp start to turn pink.
• Add Chilled Jasmine rice (cook rice one day in advance. Warm rice will turn mushy and absorb the oil) and remainder oil. Fry until rice just begins to brown a little.
• You may need to add more oil as cooking if you notice rice to stick. Just pour a tiny amount over top of rice and continue frying.
• Add soy and Teriyaki sauce until rice achieves a "fried rice" caramel color. Taste as you go, better less than too much. Each person can add more at meal time. I use low sodium soy so it does not taste too salty.
• Liberally add ginger and cinnamon to rice. This starts to smell amazing! Add more or less according to taste. The Cinnamon will really stand out in the aroma. You want just a hint of the ginger under the cinnamon flavor.
• Once rice is fried to your liking, fill each pineapple boat with the fried rice.
• Decorate the edge of the pineapple as well as the plate with the chili sauce. CAUTION: This sauce is VERY spicy. By decorating the plates, you can allow each person to add his or her own heat to the dish. Carefully mix into rice according to taste. My husband adds a lot and I will only use about 3 drops to the whole entree. We buy Sriracha hot chili sauce. Bottle is very easy to decorate with, and adds a lot of heat. Can be found in most regular groceries.
• ENJOY!

PINEAPPLE SHRIMP RICE BAKE

Steps:

• In a large saucepan, bring broth to a boil. Stir in rice. Reduce heat; cover and simmer for 25 minutes or until tender., Meanwhile, in a large skillet, saute the garlic, onion and green pepper in oil until tender. Stir in soy sauce and ginger. Add shrimp, ham and pineapple. Stir in rice., Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350° for 15-20 minutes or until heated through. Stir before serving.