PINA COLADA SHRIMP
This is out of a cookbook called "Patio Daddy-O" 50's recipes with a 90's twist...If you plan to serve this with rice, try cooking the grains in coconut milk instead of water...I can see using my George Foreman grill or any outside grill to cook the shrimp...cooking time does not include marinating time...hope you enjoy!
Provided by teresas
Categories Healthy
Time 21m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Peel the shrimp and devein them under running water.
- In a medium bowl, combine all the remaining ingredients except the rice.
- Add the shrimp, cover, and refrigerate for at least 1 hour or up to 5 hours (if it sits longer than this the lime juice will "cook' the shrimp).
- Using a slotted spoon, remove the shrimp from the marinade and thread on metal skewers.
- Prepare a fire in a charcoal grill.
- When the coals are medium hot, place the skewers on the cooking rack and cook for 2 to 3 minutes on each side, or until the shrimp turn pink.
- Serve with steamed rice, if you like.
PINA COLADA SHRIMP AND RICE
If you like piña coladas and getting folks together for shrimp and rice deliciousness, this 20-minute recipe is the one you've been looking for.
Provided by My Food and Family
Categories Recipes
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cook and stir shrimp in hot oil in large skillet on medium-high heat 4 min. until almost cooked through. Add pineapple juice and pineapple chunks; bring to boil.
- Stir in rice and coconut milk; cover. Remove from heat. Let stand 5 min. (If all liquid has not been absorbed, cook on low heat additional 2 min. or until liquid is absorbed.) Fluff with fork. Spoon onto serving platter; sprinkle with coconut and green onion.
Nutrition Facts : Calories 530, Fat 20 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 220 mg, Sodium 290 mg, Carbohydrate 61 g, Fiber 4 g, Sugar 22 g, Protein 29 g
PINA COLADA THAI FRIED RICE
Came across this at the Newman's Own website. Chicken and pineapple salsa and red curry paste--three of my favorites together! They say if necessary you can substitute 1 tsp curry powder plus 1 tsp chili powder for the red curry paste in the recipe. Don't mistake cream of coconut for unsweetened coconut milk. Cooking time is time to both cook and chill rice (although I would make the rice in a rice cooker rather than on the stove and omit the salt).
Provided by echo echo
Categories Curries
Time 2h40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In 2-quart saucepan, bring 2 cups water to a boil; add rice and salt.
- Reduce heat to low; cover and simmer 18 minutes.
- Chill in 1-quart covered bowl at least 2 hours until cold.
- Whisk pineapple salsa and red curry paste together until smooth.
- In nonstick 12-inch skillet, heat 1 teaspoon oil over medium heat.
- Add eggs and scramble; remove from skillet and set aside.
- In same skillet, heat 1 tablespoon vegetable oil over medium heat.
- Add onion and cook, stirring occasionally, until golden and tender.
- Add garlic and cook, stirring, 1 minute.
- Increase heat to medium-high; add chicken and cook 4-5 minutes until golden and cooked through.
- Add chilled rice, coconut milk and salsa mixture to skillet and mix well.
- Add pineapple cubes, scrambled eggs and 1/3 cup basil, tossing to mix well.
- To serve, remove skillet from heat; spoon contents into a serving bowl; garnish with remaining basil.
GRILLED DRUNKEN PINA COLADA SHRIMP
Easier than you can even imagine and full of the taste of the islands. Great with my Pineapple Wasabi Aioli (#272187). Prep time includes the 30 minute marinating time. Great as a meal with greens, veggies and rice or as finger food/appetizers.
Provided by KauaiCarolAnn
Categories < 60 Mins
Time 44m
Yield 3 servings of 4, 3 serving(s)
Number Of Ingredients 3
Steps:
- Peel the shrimp (the really big ones don't have the vein!).
- Mix the pina with the rum.
- Pour over shrimp, reserving a small amount for the grilling process.
- Marinate for no longer than 30 minutes or the acids will turn it into ceveche.
- Grill for approximately 2 minutes each side, brushing each side with mix.
- Serve with the above mentioned aioli or your favorite tropical/sweet sauce.
Nutrition Facts : Calories 162.4, Fat 1.9, SaturatedFat 0.4, Cholesterol 170.2, Sodium 165.9, Carbohydrate 1, Protein 22.8
PINA COLADA SHRIMP AND RICE
Steps:
- 1. Heat oil in a large skillet and add shrimp. Cook for about 3 minutes, until the shrimp are almost cooked through.
- 2. Add the pineapple juice and the coconut milk. Bring to a boil and add the rice.
- 3. Take off the heat, cover, and let rest for 5 minutes. Fluff rice with fork. Add the canned pineapple and return to heat. Cook for 2 more minutes or until heated through. Serve with the shredded coconut sprinkled on top.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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