Pineapple Habanero Shrimp Recipe
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
- Thaw shrimp under cook running water.
- Cut shrimp in half through the vein for the perfect bite size piece.
- Pre-heat large saute pan, add shrimp and cook until almost perfect.
- Remove shrimp from pan and add the Greenbrier Pineapple Habenero Dip.
- Heat sauce until boiling. Mix arrow root and water and add to sauce in a slow steady stream stirring constantly until thickened.
- Fold the shrimp into the thickend sauce and serve hot.
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.
Ingredients
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
