Pineapple Habanero Shrimp Ingredients
2 pounds 16-20 raw, tail off shrimp
1 jar Greenbrier Pineapple Habanero Dip
2 tablespoons arrow root
2 teaspoons cold water
Cook rice in water and glace de poulet until tender, add coconut milk and turn down the heat. Fold in the pineapple, toasted coconut and season to taste. Finish with copped scallions and serve.
Coconut Rice Recipe
This recipe goes very well with the Pineapple Habanero Shrimp.
2 cups long grain par boiled rice
4 cups water
2 tablespoons Glace de Poulet
1 cup toasted coconut
2 cups fresh pineapple chunks
1 cup coconut milk
salt and pepper to taste