Spicy Pineapple Shrimp By Bien Tasty Recipe By Tasty Recipes

SPICY SWEET SHRIMP WITH PINEAPPLE SALSA

Steps:

• Cook rice according to package directions. Stir in beans; cover and keep warm., While rice cooks, heat oil in a large skillet over medium-high heat. Saute onion until tender, 3-4 minutes. Stir in pineapple juice, brown sugar and chili sauce; bring to a boil. Cook, uncovered, on high until liquid is reduced to 1/2 cup, 10-12 minutes., For salsa, toss pineapple with red pepper, cilantro, red onion, lime juice, salt and pepper., Once sauce has reduced, stir in shrimp and return just to a boil. Reduce heat; simmer, uncovered, until shrimp turns pink, 2-3 minutes. Serve with rice mixture and salsa.

SPICY PINEAPPLE SHRIMP BY BIEN TASTY RECIPE BY TASTY

Steps:

• Remove the stems, seeds, and veins from the the guajillo and the chile de arbol peppers. Soak in the hot water in a medium bowl for 10 minutes.
• Cut the pineapple in half lengthwise and carefully remove the flesh, forming two deep dishes. Separate the fruit from the core and discard the core.
• Drain the guajillo and chile de arbol peppers, reserving ¼ cup (60 ml) of soaking liquid, and place in a food processor. Add the onion, garlic, chipotle, ketchup, water used to soak the peppers, vinegar, salt, and pepper, and pulse until fully blended.
• Strain the sauce through a fine mesh sieve.
• Heat the butter and oil in a medium pan over medium heat. Add the onion and garlic, and fry for 3 minutes, until the onion is translucent.
• Add the tomato and the reserved pineapple, cover, and cook for 3 minutes.
• Add the shrimp, stir well, cover, and cook for 2 minutes, or until the shrimp turns pink.
• Add the sauce and cook for about 5 minutes, until it thickens.
• Serve the shrimp in the pineapple halves and top with fresh cilantro.
• Enjoy!

SWEET AND SPICY SHRIMP RECIPE BY TASTY

Steps:

• In a large bowl, toss the Great Value™ Frozen Raw Large Peeled and Deveined Tail-Off Shrimp with the cornstarch, red pepper flakes, salt, and 1 tablespoon soy sauce until evenly coated.
• In a medium bowl, whisk together the remaining 2 tablespoons soy sauce, the rice vinegar, honey, lime juice, and mango juice until well combined.
• Heat 1 tablespoon of vegetable oil in a large wok or nonstick skillet over high heat. When the oil is shimmering, add the ginger, diced Fresno chile, and scallions, and cook, stirring frequently, until the scallions are starting to brown, about 2 minutes.
• Add the asparagus, snow peas, and water, and cook, stirring frequently, until the water has evaporated and vegetables are bright green and tender-crisp, about 4 minutes. Transfer the vegetables to a large bowl and set aside.
• Heat the remaining tablespoon of oil in the pan. Add the shrimp in a single layer and cook without disturbing for about 1 minute, or until golden brown on the underside, then toss and cook for another 2-3 minutes, until cooked through and opaque.
• Add the soy-mango sauce and cook for 1 minute, until the sauce is starting to bubble and thicken. Add the cooked vegetables and basil, and toss in the pan for another 30 seconds, until the sauce is thick and the vegetables are coated.
• Serve the shrimp over rice and top with sliced Fresno chile, chopped cashews, and a drizzle of sriracha, if desired.
• Enjoy!