Pineapple Rice with Spicy Shrimp

Pineapple Rice

  • 1/3 cup olive oil
  • 2 tsp + 2 Tbs toasted sesame oil, divided
  • 1/4 cup (fresh or canned) pineapple juice
  • 1 garlic clove
  • 1/4 tsp red pepper flakes
  • 2 Tbs soy sauce
  • 1 cup fresh pineapple, chopped
  • 2 tsp freshly grated ginger
  • 1/4 tsp salt
  • 2 - 2 1/2 cups cooked brown rice
  • 4 scallions, thinly sliced
  • 3 shallots, peeled and thinly sliced
  • 1 cup cashews, chopped
  • 1/2 serrano chili, minced

Spicy Shrimp

  • 2 Tbs soy sauce
  • 1 Tbs fresh pineapple juice
  • 2 tsp chili-garlic sauce
  • 1/2 tsp red pepper flakes
  • 1 Tbs toasted sesame oil
  • 1 lb shrimp, shelled and deveined

1. Start with the shrimp - combine soy sauce, pineapple juice, chili garlic sauce, red pepper flakes and sesame oil in medium bowl. Add shrimp and stir to coat. Set aside - let marinate 30 minutes.

2. Meanwhile, make the dressing for the rice - combine olive oil, 2 tsp sesame oil, pineapple juice, garlic, red pepper flakes, soy sauce, pineapple, ginger and salt in a blender and process until smooth. Set aside.

3. Heat a cast-iron skillet over medium-high heat until hot. Add shrimp in a single layer and sear 2 minutes. Flip and cook second side 1 minute. Transfer shrimp to a plate. Discard marinate.

4. In large skillet, add 2 Tbs sesame oil and swirl to coat. Add shallots and scallions and stir-fry 2 minutes or until shallots are softened. Add cooked rice, cashews, serranos, spicy shrimp and 1/2 of dressing and stir-fry 2 minutes to warm everything through. Transfer to large serving platter and serve drizzled with additional dressing, if desired.

Serves 3-4 as a main course


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