
Ingredients
- ⅔ 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
Tagged Shrimp