
Shrimp and Pineapple Brochette. (Melissa d’Arabian via AP)
From The Asian Reporter, V28, #1 (January 1, 2018), page 13.
Shrimp paired with pineapple brings elegance and sweetness
By Melissa d’Arabian
The Associated Press
After all the cooking and shopping that the holidays inspire us to do,
I’m looking forward to pulling out some easy recipes that use pantry
ingredients I keep on hand. One of my favorite items to keep in the freezer
is frozen shrimp.
I have both cooked and uncooked versions. Raw shrimp cook up in minutes
and have more flavor, so I use them for pasta dishes and easy sheet-pan
suppers. But cooked shrimp have their place on my menu, too. I love how
quickly they thaw for salads and appetizers and other cold preparations.
The downside to pre-cooked shrimp is the texture is a notch softer. My
solution is to buy the large shrimp and then cut it in half. I know this may
be counter-shrimp culture, so feel free to leave them large, but the
solution works for us.
A super easy go-to recipe for shrimp for us is my Shrimp and Pineapple
Brochette, which uses easy pantry ingredients — you can even use canned
pineapple — to create something that still feels high-end.
It’s healthy and versatile, working as either a meal when paired with
some greens, a first course, or even an appetizer for parties. Shrimp brings
protein and elegance, while pineapple balances out with both sweetness and
acid. I use prepared pesto for some fat and flavor, and I highly recommend
keeping a jar of prepared pesto in the freezer to scoop out for recipes.
But, if you don’t have any, just substitute a bunch of chopped herbs, olive
oil, and lemon juice for an easy, tasty version. And with skewers, I think
it goes without saying that you can swap in whatever fruit you have in your
kitchen — grapes, grapefruit, orange segments, and even canned mango all
work beautifully.
Food Network star Melissa d’Arabian is an expert on healthy eating on a
budget. She is the author of the cookbook, Supermarket Healthy.
* * *
Shrimp and Pineapple Brochette
Servings: 4
Start to finish: 10 minutes
1 pound large cooked shrimp, cleaned, thawed if frozen
1 cup pineapple cubes, about 1/2-inch each, drained and
halved if using
typical large canned chunks (grapefruit or orange may also
be used)
1 tablespoon prepared pesto sauce
1 tablespoon lemon or lime juice
1 teaspoon extra virgin olive oil
black pepper
a pinch (1/8 teaspoon) kosher salt
chopped fresh mint, parsley, or basil, optional
12 small or 8 large skewers, or 24 toothpicks if making
appetizer bites
Cut shrimp into halves or thirds, depending on size of shrimp. Thread the
skewers with alternating shrimp and fruit. Lay the skewers on a platter.
In a small bowl, add the lemon juice to the pesto sauce to thin it and
stir. Drizzle the pesto mixture over the skewers, aiming mostly for the
shrimp. Drizzle a few drops of olive oil onto the skewers. Top with freshly
ground black pepper, the kosher salt, and chopped herbs, if desired. Serve
as a first course, an appetizer, or with a green salad for a light meal.
Nutrition information per serving: 130 calories (35 calories from fat); 4
g fat (1 g saturated, 0 g trans fats); 145 mg cholesterol; 720 mg sodium; 1
g fiber; 4 g sugar; 16 g protein.
* * *
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