Course: Entree
Cuisine: American
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 2
INGREDIENTS
- 2/3 pound shrimp peeled and deveined I used 26-30 count
- 1 pineapple split and hollowed out save pineapple
- 1/2 cup corn kernels fresh or frozen
- 1/4 cup red pepper – diced
- 1/2 cup onion – diced
- 1 cup pineapple diced
- 3 cups cooked rice I cooked 1 1/2 cup white rice with 3 cups chicken stock
- 2 tablespoons cilantro finely chopped for garnishing
- 2 tablespoons butter
- 2 tablespoons cooking oil
- sea salt and black pepper to taste
- 2 tablespoons scallions sliced for garnishing
- 3 tablespoons cajun seasoning for blackening shrimp
INSTRUCTIONS
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split pineapple down the middle completely through the stalk and pineapple
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run a pairing knife along the edges of pineapple trying not to puncture the skin
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angle knife to cut sections of pineapple out. As you remove sections it will get easier to remove all of the edible section of the pineapple.
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remove the core from the pineapple and discard. You will have more pineapple than you need for this dish, save remainder for later use.
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Cook rice according to directions.
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saute corn, onion, peppers and pineapple in butter for 5-7 minutes until onion is cooked. Set aside until ready to mix with shrimp
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Peel and devein shrimp, pat dry and dredge in your favorite cajun seasoning to blacken shrimp. If you don’t like spicy foods, use old bay or paprika to add color.
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Mix cooked rice with pineapple mixture and shrimp.
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Fill pineapple halves with mixture, making sure you can see the shrimp towards the top of the mixture.
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Garnish with cilantro and scallions and serve immediately.
