Wednesday, April 5, 2017
I'm loving the fact that it's still light out when I make supper each night. It's always so hard to try photographing dishes during the winter. I'm lucky to even get supper started before it turns dark, let alone get an actual good photo of it.
I had these on our menu for Sunday, but we had such a busy weekend that I wasn't able to get our groceries purchased until late Sunday afternoon. My pineapples were not ready for this recipe, I always like to let them set for at least a couple days before I cut into them. They just seem to taste better.
We have a local chef that makes these amazing looking shrimp and chicken pineapple bowls. I've seen some of my friends posting pictures of them and they look delicious. And the fun part is he serves them up in a pineapple bowl, literally. I've yet to try one, but they've been on my mind for quite some time now. And so I decided to try creating our own version at home, a healthy version.
So that's what I did last night. Unfortunately, we've had some sort of stomach bug being passed between the two youngest girls and our oldest was at work for the night, so I didn't have too many mouths to feed. But really that just means more leftovers for lunches, right? Not such a bad thing after all I suppose. My vision with these was to really keep them healthy, but I know a nice teriyaki sauce would taste delicious mixed in. I used a mixture of garlic, a little pepper and soy sauce for seasoning. Then sprinkled fresh cilantro on top and it gave such a wonderful fresh taste to the dish. Feel free to adjust seasonings and spices to your liking though.
Oh and I tried making my own pineapple bowls, but that just felt like a major fail! Between trying not to waste all the pineapple or cut my own finger off; I gave up and just started cutting the fruit up. We love pineapple too much to waste any. Regardless of what it's served in, I think you'll be happy with this new dish.
Pineapple and Shrimp Bowls
12 oz. bag medium sized shrimp (peeled, devieined and cooked)
3 cups cooked brown rice
2 tsp olive oil
2 garlic cloves, minced
1 orange or red bell pepper, diced
2 green onions, chopped
1 tbsp soy sauce
black pepper, to taste
2 cups diced pineapple
chopped cilantro, for serving (optional)
In a large skillet, heat olive oil over medium heat. Saute garlic, bell pepper and onions for a couple minutes. Remove from skillet and set mixture aside on a plate.
In the same skillet, cook shrimp for about five minutes. If they came already cooked, you just want to heat them up. If they are still raw, make sure to cook long enough so that they turn a pink color.
Once the shrimp is heated through and a nice light pink color, add pepper and onion mixture back into the skillet. Add in rice, soy sauce and pepper. Let continue to cook for a few more minutes to soften the peppers a bit. Toss in pineapple, cooking for one more minute. Taste and adjust seasonings if needed. Remove from stove and serve into bowls. Top with fresh cilantro if desired. Serves 4-5