Spicy Sweet Shrimp with Pineapple salsa

 When you clean out your freezer and have frozen shrimp and need a unique recipe to create you look in your pantry and find various ingredients that will produce something yummy.  This recipe can be adapted to using scallops or any white fish meat.

 

 

YIELD 8 servings.

Ingredients

• 1-1/2 cups uncooked basmati rice
• 3/4 cup canned black beans, rinsed and drained
• 2 teaspoons canola oil
• 1/2 cup finely chopped white onion
• 1 can of pineapple chunk (retain the juice)
• 1/4 cup packed brown sugar
• 1 tablespoon Sriracha chili sauce
• 1 medium sweet red pepper, diced
• 1 cup chopped fresh cilantro or use parsley
• 1 small red onion, finely chopped
• 2 tablespoons lime juice
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1-1/2 pounds peeled and deveined shrimp (31-40 per pound)

Directions

1.       Cook rice according to package directions. Stir in beans; cover and keep warm.

2.     While rice cooks, heat oil in a large skillet over medium-high heat. Sauté onion until tender, 3-4 minutes. Stir in pineapple juice, brown sugar and chili sauce; bring to a boil. Cook, uncovered, on high until liquid is reduced to 1/2 cup, 10-12 minutes.

3.     For salsa, toss pineapple with red pepper, cilantro, red onion, lime juice, salt and pepper into a pot and heat until just hot. Remove and set aside.

4.    Once sauce has reduced, stir in shrimp and return just to a boil. Reduce heat; simmer, uncovered, until shrimp turns pink, 2-3 minutes. Serve with rice mixture and salsa.

Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing with 12 of those years in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts from Pheonix University in Business Management, then a degree in Mass Communication and Cyber Analysis from Phoenix University, then on to Walden University for her master’s in criminology with emphasis on Cybercrime and Identity Theft and is currently studying for her Ph.D. degree in Criminology, her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. In her spare time, Elizabeth is also a gourmet cook, life coach, and avid artist, proficient in watercolor, acrylic, pen and ink, Gouache, and pastels. As a political operative having worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 6 blogs that range from art to life coaching, to food, to writing, and opinion or history pieces each week.