Pineapple Shrimp Spread Recipes

PINEAPPLE BOAT SHRIMP WITH FRUIT SALSA

Steps:

• In a resealable plastic bag, add the shrimp, 3 tablespoons soy sauce, the lemongrass, 1 tablespoon of ginger and the cornstarch and combine well. Refrigerate for 30 minutes.
• In a large saute pan over high heat, heat the peanut oil and add half the shrimp mixture. Saute for 3 to 4 minutes and remove. Repeat for second batch of shrimp, adding additional oil, if necessary.
• Add in the red bell peppers and the onions and saute for 3 minutes, then add the jalapeno, garlic, and the remaining 1 tablespoon of ginger. Stir in the remaining soy sauce and add the shrimp back into the saute pan. Heat until warmed through. Transfer to a serving platter and serve with the Fruit Salsa.
• In a glass bowl, combine the mint, serrano pepper, ginger, rice vinegar and red pepper flakes. Stir in the pineapple, the onions, red bell pepper and apricots. Cover and refrigerate for at least 30 minutes before serving.

SHRIMP APPETIZER SPREAD

Steps:

• In a large bowl, beat the cream cheese, sour cream and mayonnaise until smooth. , Spread mixture on a round 12-in. serving platter. Top with seafood sauce. Sprinkle with shrimp, mozzarella, green pepper, tomato and onions. Refrigerate until serving. Serve with crackers.

LAYERED SHRIMP SPREAD

Steps:

• On 10- to 12-inch serving plate, spread cream cheese to within 1 inch of edge of plate. In small bowl, mix preserves and cocktail sauce. Spread over cream cheese.
• Top evenly with shrimp. Sprinkle with onions and coconut. Serve with crackers.

SHRIMP AND PINEAPPLE PARTY DIP

Steps:

• 1. pre thaw the frozen shrimp! microwave the cream cheese for about 6 minutes, or until it is creamy, be sure to stir it every 2 minutes or 3 to insure that it melts evenly! drain the juices from the can of pineapple, and from the pico de gallo!
• 2. mix the pico de gallo, shrimp, and pineapple with the cream cheese, stir until well blended, and enjoy!

SWEET AND SPICY JERK SHRIMP

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line two 10x15-inch baking pans with foil.
• Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp and pat dry.
• Gently toss shrimp together with pineapple, bell peppers, red onion, jalapeno, oil, and jerk seasoning in a large bowl. Divide mixture between the prepared pans.
• Roast in the preheated oven until shrimp are opaque, about 15 minutes.
• Sprinkle with cilantro and serve with brown rice and lime wedges.