The Pioneer Woman Tasty Kitchen
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Spicy Shrimp with Grilled Pineapple & Coconut Rice Pilaf

4.66 Mitt(s) 3 Rating(s)3 votes, average: 4.66 out of 53 votes, average: 4.66 out of 53 votes, average: 4.66 out of 53 votes, average: 4.66 out of 53 votes, average: 4.66 out of 5

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Level: Easy

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Description

A meal that is delicious, refreshing and reminds me of summer!

Ingredients

  • FOR THE SHRIMP:
  • 1 pound Raw Shrimp (Any Size), Deveined And Shelled With Tails On
  • 1 pinch Allspice
  • ½ teaspoons Garlic Powder
  • ½ teaspoons Chili Powder
  • 2 teaspoons Granulated Sugar
  • ¼ teaspoons Cayenne Pepper
  • ½ teaspoons Smoked Paprika
  • ½ teaspoons Ground Cumin
  • ¼ teaspoons Ground Thyme
  • ⅛ teaspoons Cinnamon
  • 1 teaspoon Dried Onion
  • 1 teaspoon Dried Parsley
  • ¼ teaspoons Curry Powder
  • ½ teaspoons Salt
  • ¼ teaspoons Ground Black Pepper
  • _____
  • FOR THE PINEAPPLE:
  • 1 whole Fresh Pineapple
  • _____
  • FOR THE RICE:
  • 2 Tablespoons Butter
  • 1 cup Long Grain White Rice
  • 1 whole Bay Leaf
  • Salt And Pepper
  • 2 cups Chicken Broth
  • 1 Tablespoon Granulated Sugar
  • ¼ cups Toasted Sweetened Coconut
  • ¼ cups Toasted Slivered Almonds
  • ¼ cups Cilantro, Chopped, For Garnish

Preparation

I make this meal in this order: Start by cooking the rice, start the grill, chop the pineapple, spice the shrimp, grill the pineapple and shrimp, stir in coconut and almonds to rice, serve.

For the shrimp: mix all ingredients together into a bowl and stir shrimp to coat evenly. Cover with plastic wrap and refrigerate until ready to grill. To cook, place shrimp onto a preheated hot grill. (If you have smaller shrimp, it might be easier to skewer them and grill them that way.) Cook shrimp about 2 minutes per side or until they turn pink and opaque. Remove from grill.

For the pineapple: Cut pineapple into large chunks. (You can also skewer the pineapple to make turning them easier.) Grill to your liking. (I like mine to have a few grill marks at least!) Remove from the grill.

For the rice: Melt butter in a medium-sized pot over medium-high heat. Stir in the rice, bay leaf, salt and pepper until every grain is coated in butter. Stir and cook about 1 minute. Pour in chicken broth and sugar. Stir and cover. Bring to boil and then reduce to simmer until liquid has been completely absorbed. Remove from heat and stir in coconut and almonds. Serve warm.

To assemble, place rice on your plate and top with shrimp, pineapple and chopped cilantro.

One Comment

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eskimopie on 4.26.2011

this looks delish.

3 Reviews

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randrok on 11.4.2011

VERY good! This will be on the menu again, soon. Love the flavors. I even made the rice in my rice cooker and it still turned out wonderful.

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Charline on 7.8.2011

Really delicious! We love it! Lots of flavours in this recipe! I’ll make it again, it’s sure.

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cooking 4-6 on 6.29.2011

This was REALLY good, I doubled the recipe but not the hot spices and it was plenty of heat for me. I will make this again. :)

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