Shrimp Stuffed Pineapple

Aunt Chilada's Recipe

1 whole pineapple 
3 tomatoes 
1 jalapeño (optional
1 teaspoon vegetable oil 
1 clove garlic 
3 tablespoons water 
1 yellow chili (optional
1/4 bunch Cilantro 
1/4 of one white onion 
1/2 cup crushed pineapple 
salt to taste  
pepper to taste
chipotle to taste 
splash of dry white wine (optional
raw shrimp shell off and headless, thawed 
1 teaspoon butter

Pineapple Preparation: Cut pineapple in half longways. Remove middle pith and discard. Place pineapple on grill face down and cook for 10 to 15 minutes, or until juices begin to extract.

Roasted Vegetables for Salsa: Preheat oven to 350 degrees. Place scored tomatoes, garlic, onion, yellow chilies and jalapenos onto oven rack and bake for 25-30 minutes or until roasted.

Salsa: In blender or robot coup combine roasted vegetables from above with water, cilantro, chipotle, and vegetable oil and blend until pureed. Set aside.
Preheat your sauté pan to a medium heat. Once hot, add butter, shrimp, crushed pineapple, and pureed salsa to pan and stir until seafood is cooked. Set aside.

Assembly: Place cooked pineapple half on serving plate and combine shrimp and salsa mixture inside. Serve.

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