Pineapple Shrimp Luau

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Ingredients

  • pound shrimp peeled and deveined I used 26-30 count
  • 1 pineapple split and hollowed out save pineapple
  • ½ cup corn kernels fresh or frozen
  • ¼ cup red pepper – diced
  • ½ cup onion – diced
  • 1 cup pineapple diced
  • 3 cups cooked rice I cooked 1 ½ 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
  • 1 tablespoons cajun seasoning for blackening shrimp

Instructions

  • Split pineapple down the middle completely through the stalk and pineapple
  • run a pairing knife along the edges of pineapple trying not to puncture the skin
  • 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.
  • remove the core from the pineapple and discard. You will have more pineapple than you need for this dish, save remainder for later use.
  • Cook rice according to directions.
  • saute corn, onion, peppers and pineapple in butter for 5-7 minutes until onion is cooked. Set aside until ready to mix with shrimp
  • 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.
  • lightly blacken the seasoned shrimp over medium-high heat in one teaspoon until fully cooked.
  • Mix cooked rice with pineapple mixture and shrimp.
  • Fill pineapple halves with mixture, making sure you can see the shrimp towards the top of the mixture.
  • Garnish with cilantro and scallions and serve immediately