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Shrimp with pineapple and chilli

Shrimp with pineapple and chilli


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They had a spicy sweet taste, a super good combination

  • 1/2 box of Sun Food pineapple
  • 200 g shrimp
  • 1 small red onion
  • 1 clove of garlic
  • chilli flakes
  • olive oil
  • 50 ml prosecco
  • ginger, white pepper, basil
  • marar optional

Servings: 2

Preparation time: less than 30 minutes

RECIPE PREPARATION Shrimp with pineapple and chilli:

The shrimp are washed under a stream of cold water and drained.

Cut the onion into scales and put it to harden in olive oil, adding a whole clove of garlic.

After a few minutes, add the shrimp, let it fry a little and quench with prosecco.

When the alcohol has evaporated, put the pineapple pieces together with a few tablespoons of the juice from the compote.

Add the spices to taste and chilli flakes.

Leave until all the juice is reduced.

Sprinkle a little finely chopped dill


Shrimp which are frozen, will be left to thaw, then cleaned according to the already known method of cleaning the seafood.

a bowl we will do a marinade for shrimp from: lemon juice, olive oil. curry, crushed garlic, brown sugar, finely chopped parsley, mixing with a whisk until the ingredients are homogeneous.

Shrimp clean will be put in marinade for approx 1 hour, then drained and put on skewers already prepared (sticks kept in water so as not to catch fire when grilling) alternating with pineapple, cherry tomatoes or by imagination and for the appetizing appearance of being consumed.

Shrimp will stick on frigarui (bete), so that it looks like the letter & # 8222C & # 8221, then they are left on the grill 2-3 minutes, until the end pink-orange color.

Skewers with shrimp and pineapple will be consumed with a basmati rice or a vegetable salad for the season.


How to prepare shrimp and pineapple salad?

Exotic shrimp and pineapple salad prepares in less than a quarter of an hour.

1. Clean and wash the shrimp, then let them boil for a maximum of three minutes.

2. Meanwhile, mix the vinegar with the fish sauce and chili sauce.

3. Grate the cabbage and carrot and mix them with the boiled shrimp and diced pineapple.

4. Season this mixture with the sauce obtained above and garnish with fried peanuts.

serves shrimp and pineapple salad as soon as you have finished preparing it, to enjoy the freshness of the ingredients.


Shrimp with pineapple and chilli - Recipes

For those moments when you miss a holiday and Greece, Edith's Kitchen recommends a recipe for saganaki shrimp, which will bring us closer to the Greek taverns by the sea.

The name saganaki is a diminutive of sagani, the name of the metal containers, with two handles, in which the food is traditionally baked.

Ingredients

  • 1 box of Edenia freshwater shrimp 250 g (thawed in advance in the refrigerator)
  • 1 large onion
  • 3-4 tablespoons of oil
  • 3 large cloves of garlic
  • 1 canned peeled tomatoes
  • 50 ml ouzo or white wine
  • oregano and chilli flakes (or hot peppers)
  • 1/2 teaspoon sugar
  • salt pepper
  • 60-100 g feta cheese

Method of preparation

1. Saute onion in oil for 7-8 minutes, stirring occasionally, until translucent.

Tip: use a pan that goes in the oven from the beginning, or even 2 individual pans (for 2 servings).

2. Add over the hardened onion, crushed garlic, diced tomatoes, wine, oregano, sugar, chilli flakes, pepper and a little salt (the cheese is already salty). Let it boil, uncovered, stirring occasionally for about 8-10 minutes, or until the sauce is no longer so liquid.

3. Put the shrimp in the sauce (the shrimp are already cleaned), cover them lightly with the sauce and sprinkle the crushed feta cheese on top. Bake in the preheated oven for 10 minutes.

4. Saganaki shrimp are served with Greek sticks or rice garnish. They also work perfectly as a pasta sauce.


Shrimp in butter sauce, on a bed of salad

Of all the seafood, shrimp ranks first in the top of Romanians' preferences. Most prefer them in pasta or in different sauces, both variants being unfortunately quite. caloric. Fortunately, well-cooked shrimp in garlic butter and lime juice can be eaten without problems with a mix of lettuce, cucumber, carrot and avocado.

For the preparation to be perfect, it must be accompanied by a special sauce, made of peanut butter, chilli sauce with ginger, sweet dalton sauce and lemon juice. For the preparation of the sauce we recommend the use of a mixer, the peanut butter being quite difficult to homogenize.
Even if we are talking about shrimp and sauce, the fact that all the action takes place on a salad leaf, you can consume this dish without using a fork and knife. All you have to do is roll the salad leaf and eat it like a shaorma.


Chicken and pineapple salad & # 8211 a salad that will not be forgotten!

We present you a delicious salad recipe with chicken breast and pineapple. Although it is prepared amazingly simple and fast, its unique taste conquers from the first. It is a particularly delicious, fragrant and appetizing salad, which can be served both at family dinner and at the holiday table. Surprise your guests with an original aperitif and the praise will not be long in coming.

INGREDIENTS

-150 g of preserved corn

-3 canned pineapple rings

METHOD OF PREPARATION

1. Fry the walnut kernels slightly in a dry pan. Chop it with a knife or just break it with your hands.

2. Boil the chicken breast in a saucepan with water and a little salt. Allow it to cool and cut it into small pieces.

3. In a bowl, mix the chicken with the canned corn, grated cheese and diced pineapple.

4. Match with mayonnaise and mix. Sprinkle the salad with walnut kernels.


Pineapple and chilli cake

1. Preheat the oven to 180C. Grease a cake pan and line with baking paper, including the edges. Put the golden syrup, chilli and lime peel in a small saucepan and heat for 2 minutes. Pour half of the syrup into the cake tray, tilt it slightly to spread the syrup evenly, then put 7 slices of pineapple on the base, in a single layer. Keep the rest of the syrup for later.

2. Put the butter and sugar in a large bowl and beat, using a mixer, until the mixture is pale and fluffy. Gradually add the eggs, then add the flour and enough pineapple juice to give a suitable consistency - about 1-2 tablespoons. Cut the rest of the pineapple and add to the mixture. Pour the composition into the pan, over the pineapple slices.

3. Bake for 45 minutes until golden. (If the cake becomes too golden, cover with a sheet of baking paper.) Insert a toothpick in the center if the cake is ready, it will come out clean. Cool in the pan for 10 minutes.

4. Carefully turn the cake on a plate. Heat the rest with the hot pepper and pour over the cake. Cut into slices and serve hot or at room temperature with whipped cream or ice cream.


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Mirela 13 months ago - January 18, 2017 1:29 PM

Re: Pineapple rice

Does it go with canned pineapple?

Ioana 13 months ago - January 18, 2017 1:33 PM

Re: Pineapple rice

nuuuu. fresh. in some supermarkets it is sold ready sliced, in a casserole. I haven't tried it, but it always looks freshly cut.

Mirela 13 months ago - January 18, 2017 1:36 PM

Re: Pineapple rice

Good It will be the challenge of the year fresh pineapple (cleaning it), along with rolls

Ioana 13 months ago - January 18, 2017 2:26 PM

Re: Pineapple rice

it's simple, simple. here is a video with the method that seems simpler to me: [link] (from minute 1:20)
after cutting the top and bottom, you don't need to clean it all at once. Cut it into 2 or 3 widths and then proceed as in the video. wrap the rest in foil and put it in the fridge.

much simpler than rolls

Mirela 13 months ago - January 18, 2017 4:11 PM

Re: Pineapple rice

Super! Thank you, Ioana, it seems simple and it's flour and the idea of ​​keeping the leaves for decorating plates! I'll have a pineapple soon, maybe even this weekend.
As for the rolls. keep you current. take into account some maximum failures for the first attempts)))

Ioana 13 months ago - January 19, 2017 09:38

Re: Pineapple rice

If you have an oven that bakes evenly, you won't have big problems with rolls.

melter alina 13 months ago - 21 January 2017 13:54

Re: Pineapple rice

Is fasting done with oil or margarine?

Where can we get green onions (chives)? Shall we take the pots from the store? Which one did you take and were you satisfied with? Does it continue to grow after we break it? I ask because I don't know.

Ioana 13 months ago - January 26, 2017 09:37

Re: Pineapple rice

Alina, yes, it's more practical to have it in pots (planted by you or bought). but sometimes I also buy casserole, ready cut. because the small onion is cut from the base when you use it, starting from the outside. will only grow next season.
Fasting is ok with oil, but butter mixed with ginger has a special taste, so outside of fasting you stick to this option.


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Thaw the shrimp. Remove the frozen shrimp tails from the package. Leave to thaw in a sieve, at room temperature, for 1-2 hours, then rinse and pat dry. Cut the pineapple in half, then remove the core and cut into cubes. Boil the rice for 18-20 minutes, according to the specifications on the package. Thaw the beans.

In a pan greased with olive oil, brown the diced red pepper for 3-4 minutes. Add pineapple, green beans, raisins, cashews, shrimp, boiled rice and oregano. Salt and pepper and cook for 8 minutes.

Fill the pineapple halves and serve immediately. Good appetite!

Pineapple with rice and shrimp


Video: BBQ Lemongrass Chilli Prawns with Chargrilled Pineapple salsa. Woolworths (May 2022).