Ingredients:
Half of a Sweet Onion, apprx. half a cup, thinly sliced
One Jalapeno, seeds removed, thinly sliced
One Pound of Jumbo Shrimp, peeled and deveined
A quarter cup of Pineapple Juice
Garlic Salt
Coarse Sea Salt
Montreal Steak Seasoning
Quarter Cup of Olive Oil
Combine all ingredients in bowl to marinate overnight.
To cook, heat another quarter cup of olive oil in a sautee pan on medium. Remove onion and jalapeno slices from marinade mixture, and sautee in oil until onions are soft and translucent. Reduce heat to medium-low, then add shrimp. Stir frequently, flipping shrimp at least once to ensure equal doneness. When shrimp are pink, immediately remove from heat to avoid over-cooking.
Serve with Smoked Basmati rice cooked with garlic salt and chili powder.
Half of a Sweet Onion, apprx. half a cup, thinly sliced
One Jalapeno, seeds removed, thinly sliced
One Pound of Jumbo Shrimp, peeled and deveined
A quarter cup of Pineapple Juice
Garlic Salt
Coarse Sea Salt
Montreal Steak Seasoning
Quarter Cup of Olive Oil
Combine all ingredients in bowl to marinate overnight.
To cook, heat another quarter cup of olive oil in a sautee pan on medium. Remove onion and jalapeno slices from marinade mixture, and sautee in oil until onions are soft and translucent. Reduce heat to medium-low, then add shrimp. Stir frequently, flipping shrimp at least once to ensure equal doneness. When shrimp are pink, immediately remove from heat to avoid over-cooking.
Serve with Smoked Basmati rice cooked with garlic salt and chili powder.
After I recovered from my coughing fit--that jalapeno was pretty strong--I found culinary joy. The sweet heat of the pineapple, onion, and jalapeno combined very nicely with the smoky flavor of the rice.
Little Lili gave the rice an enthusiastic yum-yum vote; she ate two bowls. I saved the introduction of jalapeno and shrimp for another day!
Little Lili gave the rice an enthusiastic yum-yum vote; she ate two bowls. I saved the introduction of jalapeno and shrimp for another day!
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