Pineapple Shrimp Luau

• Seafood

  • 2/3 lb Shrimp

• Produce

  • 2 tbsp Cilantro
  • 1/2 cup Corn, fresh or frozen kernels
  • 1/2 cup Onion
  • 1 cup Pineapple
  • 2 tbsp Scallions

• Pasta & Grains

  • 3 cups Rice, cooked

• Baking & Spices

  • 3 tbsp Cajun seasoning
  • 1/4 cup Red pepper
  • 1 Sea salt and black pepper

• Oils & Vinegars

  • 2 tbsp Cooking oil

• Dairy

  • 2 tbsp Butter

• Other

  • 1 Pineapple split and hollowed out (save pineapple

Found on askchefdennis.com

Description

Directions

• 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 dont like spicy foods, use old bay or paprika to add color.
• 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.