YIELD Makes 6 servings
Combining the tropical treasures of pineapple and ginger with America's favorite shellfish results in a delectable taste sensation. Cooked, shelled shrimp should look succulent and plump with no hint of ammonia odor. Fresh pineapple spears are available in the produce section of most supermarkets.
|9||fresh pineapple spears (about 1 package), divided|
|1/4||cup apricot fruit spread|
|1||tablespoon finely chopped onion|
|1/2||teaspoon grated fresh ginger|
|1/8||teaspoon black pepper|
|1/2||pound medium cooked shrimp (about 32)|
|1||medium red or green bell pepper, cored and cut into 12 strips|
- Chop 3 pineapple spears into bite-size pieces; combine with preserves, onion, ginger and black pepper in medium bowl.
- Arrange shrimp, bell pepper strips and remaining pineapple spears on 6 plates or in 6 cocktail glasses. Top with pineapple mixture.
|Serving Size:||6 shrimp, 2 bell pepper strips and 1 pineapple spear with about 1/4 cup pineapple mixture topping|
|Saturated Fat||<1 g|
|Total Fat||1 g|
|Calories from Fat||6 %|
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Island cuisine is a mixture of recipes from all the major island regions, including Hawaii, Cuba, the Caribbean and Jamaica.