Chef's Quick Tip: Pineapple Shrimp Bowl
This week, Owner of Breakfast Belle
& Executive Chef Tori Brown, shows Tina Redwine how to make a pineapple shrimp bowl.
- 1 Fresh Pineapple
- Muggers Marrow Pinepple Jalapeño marinade
- 10 peeled and deveined Medium Shrimp
- 5 diced garlic cloves
- 2 tbsp Scallions
- 1/3c sliced red peppers
- 2 tbsp cilantro (Save 1tbsp as garnish)
- 1 tbsp olive oil
- 1 tsp old bay
- 2 tbsp Sesame oil
- 1 tbsp butter
- 1tsp Salt
- 1 cup Chopped pineapple
- 2 cups of brown or jasmine rice
Cook rice and set aside to cool.
If making pineapple bowls, cut each pineapple in half and hollow out both halves to make 2 bowls. Cut a piece off the bottom of the pineapple halves to make a flat base to sit on your plate
Cut the pineapple into small cubes and set aside.
Take your shrimp and massage them with old bay and muggers marrow pineapple jalapeño marinade and set aside.
Heat a nonstick pan on high heat; when hot add olive oil. Add shrimp and cook a few minutes 3 to 5 minutes and put aside
Add the scallions, a little Cilantro, red peppers, salt and garlic to the pan. Sauté for about 1-2 minute, then add butter, the rice, shrimp and pineapple cubes and stir a few times.
Add sesame oil stir to mix all the ingredients and cook another 30 seconds or so. Scoop your rice into the hollowed out pineapples and garnish with cilantro and scallions.
You can purchase Muggers Marrow Pineapple Jalapeño marinade at Stop and Shop and local markets in CT or here