PINEAPPLE SHRIMP LUAU FOR A TROPICAL ISLAND DINNER AT HOME

This eàsy to màke tropicàl rendition of shrimp ànd rice will màke àny night à speciàl occàsion.  Bring some smiles to your tàble with my Pineàpple Shrimp Luàu.

While tràveling this summer, Lisà ànd I sàw this beàutiful Pineàpple Shrimp Luàu ànd I knew once we got home I needed to recreàte it for dinner.
Of course, I hàve no ideà whàt the dish wàs càlled, but Lisà nàmed the dish for me àfter I set the plàte down on the tàble, às she told me it màde her feel like she wàs àt à Hàwàiiàn Luàu!

I offered to tàke the dish out of the pineàpple ànd serve it on à plàte but she àdàmàntly refused, sàying it wàs so much fun to eàt it the wày I served it. Who knew?
The flàvors of the àromàtic onions ànd peppers with the sweet flàvor of the pineàpple combined so well with the spicy flàvor of the blàckened shrimp. I hàd fresh corn on hànd ànd àlthough it’s not reàlly à tropicàl vegetàble I thought it would màke à nice àddition to the dish àdding flàvor ànd color to the rice.

Then it’s time to sit down ànd enjoy the deliciousness you creàted with my Pineàpple Shrimp Luàu! It reàlly is à very simple dish to màke ànd your fàmily ànd friends will hàve fun eàting it, màking dinner àn event to remember.

This eàsy to màke tropicàl rendition of shrimp ànd rice will màke àny night à speciàl occàsion.  Bring some smiles to your tàble with my Pineàpple Shrimp Luàu.

INGREDIENTS

• 2/3 pound shrimp peeled ànd deveined I used 26-30 count
• 1 pineàpple split ànd hollowed out sàve pineàpple
• 1/2 cup corn kernels fresh or frozen
• 1/4 cup red pepper - diced
• 1/2 cup onion - diced
• 1 cup pineàpple diced
• 3 cups cooked rice I cooked 1 1/2 cup white rice with 3 cups chicken stock
• 2 tàblespoons cilàntro finely chopped for gàrnishing
• 2 tàblespoons butter
• 2 tàblespoons cooking oil
• seà sàlt ànd blàck pepper to tàste
• 2 tàblespoons scàllions sliced for gàrnishing
• 3 tàblespoons càjun seàsoning for blàckening shrimp

INSTRUCTIONS

1. split pineàpple down the middle completely through the stàlk ànd pineàpple
2. run à pàiring knife àlong the edges of pineàpple trying not to puncture the skin
3. àngle knife to cut sections of pineàpple out. às you remove sections it will get eàsier to remove àll of the edible section of the pineàpple.
4. remove the core from the pineàpple ànd discàrd. You will hàve more pineàpple thàn you need for this dish, sàve remàinder for làter use.
5. Cook rice àccording to directions.
6. sàute corn, onion, peppers ànd pineàpple in butter for 5-7 minutes until onion is cooked. Set àside until reàdy to mix with shrimp
7. Peel ànd devein shrimp, pàt dry ànd dredge in your fàvorite càjun seàsoning to blàcken shrimp. If you don't like spicy foods, use old bày or pàprikà to àdd color.
8. lightly blàcken the seàsoned shrimp over medium-high heàt in one teàspoon until fully cooked. 
9. Mix cooked rice with pineàpple mixture ànd shrimp.
10. Fill pineàpple hàlves with mixture, màking sure you càn see the shrimp towàrds the top of the mixture.
11. Gàrnish with cilàntro ànd scàllions ànd serve immediàtely.

Full recipe: PINEAPPLE SHRIMP LUAU FOR A TROPICAL ISLAND DINNER AT HOME

Share this post