Pineapple Spicy Shrimp Boats
Ingredients
Boats:
1 large ripe pineapple
1 TBSP unsalted butter
3 TBSP olive oil
¼ medium onion chopped
2 cloves garlicchopped
½ cup tomato chopped
1 lb raw shrimppeeled and deveined
fresh cilantrochopped
Sauce:
6 dried guajillo peppers destemmed and deseeded
3 dried chiles de arbol pepperdestemmed and deseeded
1 qt hot waterreserve 1/4 cup after soaking peppers
¼ medium onion diced
2 cloves garlicminced
2 TBSPchipotle in adobo sauce
¼ cup ketchup
2 TBSP vinegar
Salt & Pepper
Rice for serving:
1/2 cup long-grain jasmine rice
3/4 cup water
1 1/2 teaspoons extra-virgin olive oil divided
1 garlic clove minced
1 scallions chopped
1/2 teaspoon lime zest
¼ teaspoon sea salt
1 TBSP lime juice
1/4 cup finely chopped cilantro
pinch of red pepper flakes
Cooking: 1. Soak the guajillo and the chile de arbol peppers in the hot water in a medium bowl for 10 minutes. 2. Cut the pineapple in half lengthwise and score the pineapple to remove the interior pineapple flesh to form two deep boats. Separate and discard the core, reserving the pineapple flesh and boats. 3. Drain the guajillo and chile de arbol peppers, reserving ¼ cup of soaking liquid, and place in a food processor.
4. With the ingredients for the sauce, add the onion, garlic, chipotle in adobo, ketchup, water used to soak the peppers, vinegar, salt, and pepper, and pulse until fully blended. 5. Strain the sauce through a fine mesh sieve.
6. Combine the rice, water, and 1 teaspoon of olive oil in a medium saucepan. Bring to a boil, cover, and reduce to a simmer. Simmer for 20 minutes. 7. Uncover, fluff, and add the garlic, scallions, and lime zest.
8. Let cool for 1 minute then add the remaining 2 teaspoons of olive oil, ¼ teaspoon salt, lime juice, cilantro, and red pepper flakes.
9. Heat the butter and oil in a medium pan over medium heat. With the ingredients from the boats, add the onion and garlic, and fry for 3 minutes, until the onion is translucent. 10. Add the tomato and the reserved pineapple, cover, and cook for 3 minutes. 11. Add the shrimp, stir well, cover, and cook for 2 minutes, or until the shrimp turns pink. 12. Add the sauce and cook for about 5 minutes, until it thickens. 13. Serve the shrimp in the pineapple boats, top with fresh cilantro, and serve with a side of rice.
Makes two servings.
Picture by Brianna Lafferty
Commentaires