Shrimp is my secret food crush. Of all the foods people say they would take to a desert island or want to eat in their final meal, shrimp is on my list in both scenarios. It can be made in so many ways, and tastes different in every recipe. It’s not a strong flavor on its own; but add sauces or coatings and it is a new taste experience.
I’d like to say I have a favorite recipe but I don’t. My P.S. won’t eat shellfish so I rarely make it at home. Hand me a menu and I’m there. I like Red Lobster’s Parrot Bay coconut shrimp. The coconut breading, the pineapple rum dipping sauce… yum! I like shrimp served cold with a red seafood sauce that has a nice touch of horseradish in it. I like the snow shrimp that is breaded and coated with a fruit or coconut sauce found in most oriental buffets. I love shrimp in my yearly jambalaya recipe for Mardi Gras. That is just to name a few.
This time of year seafood and shrimp are found on sale due to Lent. I don’t deny myself anything for Lent, that’s not part of my religion. But I do pamper myself and buy shrimp and freeze it in meal sized portions. My P.S. is a steak man, so when he’s in the mood for his grilled cow, I pull out a packet of shrimp for myself and he grills that as well. I thought I’d died and gone to heaven the day I discovered how much flavor grilling adds to shrimp without any other sauces or spices. Just amazing! And so quick, it is grilled on a skewer in just a couple of minutes!
I gave up on having seafood sauce on hand when I discovered how easy and fast it was to make my own with a few glugs of plain ketchup, a glug of Heinz chili sauce, and a small amount of ground horseradish (not cream style). It’s exactly like the bottled stuff. Actually it’s better because I can control the heat and add more horseradish to taste. Grilled shrimp and my own seafood sauce. Life is good.
But I got off topic. I meant to discuss my latest recipe using shrimp. My P.S. bought himself his steak a couple days ago and announced I should commence to thawing my shrimp because we were grilling. Grilling indoors, as it is still only a hopeful 23° outside up North during the day. I wanted a recipe that included fresh pineapple, as we still had a large amount of fresh pineapple cut up in the fridge that no one was eating. And maybe some snow peas as we have a large bag of fresh pea pods also in the fridge.
I found several recipes in a search that looked tasty. Oddly, most of them called for red curry paste. I must remember to ask my P.S. (Pantry Supplier/hubby) to buy a jar. I looked further and it seemed like a lot of work to make my own, plus the fact that I didn’t have ¾ of those ingredients on hand either. So I looked further and found this recipe on CD Kitchen. It didn’t have a picture, which always makes me frown.
The ingredients sounded like what I was in the mood for, however. I love fresh ginger in almost anything; combined with pineapple and orange juice it sounded like it would be very flavorful with shrimp. It called for canned pineapple in juice which is silly when I have fresh pineapple. I suppose I could throw a few pieces in the Cuisinart and make some juice but puh-leez.. all those extra dishes to wash to get juice? I just ignored that ingredient and put another glug of orange juice in the recipe. Besides that small issue, the recipe was very easy and quick to make.
Very flavorful! I loved the blended fruit and shrimp flavors. I threw in a handful of snow pea pods at the last minute, just to heat, and served it over rice. It’s a fairly healthy dish with flavors that were just what I was looking for. I cooked the shrimp just until it was done and it was nice and tender. I only made half a recipe and have plenty left over for another meal.
I loved the snap the fresh ginger gave the sauce along with the tiny bit of heat from the cayenne. Orange was an unusal flavor, one I hadn’t been expecting from a pineapple shrimp dish, but it worked. I can’t wait to eat this again for lunch tomorrow!
Skillet Pineapple Shrimp and Snow Peas
Adapted from cdkitchen
2 tablespoons cornstarch
1/4 cup cold water
2 tablespoons oil
2 pounds medium shrimp, shelled and cleaned
1 cup fresh pineapple chunks
1 clove garlic, minced
1 slice (1-inch size) fresh ginger, minced
1/4 teaspoon cayenne
3/4 cup orange juice
1 tablespoon lemon juice
handful fresh snow peas
cooked white rice
Stir the cornstarch into cold water and set aside.
In a large skillet, heat the oil and saute the garlic and ginger briefly over medium high heat. Add the shrimp, raise the heat, and cook until the shrimp turns white and opaque.
Add the orange juice, lemon juice, and cayenne to the wok and cook over high heat for 2 minutes. Add the pineapple chunks and snow peas.
Stir the cornstarch mixture, add to the skillet and stir over medium high heat for a few minutes until the sauce thickens.
Serve hot over cooked rice.