Polynesian Shrimp Recipes

POLYNESIAN GRILLED SHRIMP

Steps:

• Whisk together mango nectar, lemon juice, honey, soy sauce, oil, garlic, ginger, chili sauce, and cayenne in a bowl. Add shrimp, turning to coat, and marinate, covered with plastic wrap, 30 minutes at room temperature or chilled up to 4 hours.
• Preheat an outdoor grill for medium-high heat, 375 to 450 degrees F (200 to 230 degrees C ). Lightly oil the grate.
• Lift shrimp from marinade, shaking off excess. Grill shrimp until just cooked through, about 1 minute per side.

POLYNESIAN SHRIMP

Steps:

• In skillet, cook green pepper in butter until tender.
• Remove from heat.
• Add the rest of the ingredients.
• Cook until thickened; stirring constantly.
• Serve over rice.

POLYNESIAN STIR-FRY

Steps:

• Drain pineapple, reserving juice; set aside. For sauce, in a small bowl, combine cornstarch and water until smooth. Stir in the soy sauce, preserves and reserved pineapple juice; set aside., In a large nonstick skillet or wok, stir-fry pork in 2 teaspoons oil until no longer pink. Remove and keep warm., Stir-fry onion and peppers in remaining oil for 3 minutes. Add pineapple; stir-fry 2-3 minutes longer or until vegetables are crisp-tender., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add pork; heat through. Serve with rice. Just before serving, sprinkle each serving with peanuts if desired.

CURRIED POLYNESIAN SHRIMP

Steps:

• Cut 1-inch slice from top of pineapple, leaving green leaves on top; set aside. Remove fruit from pineapple, cutting around inside edge of rind and leaving 1/2-inch wall. Cut fruit from core; cut pineapple into bite-size pieces.
• Place 1 olive in curve of each shrimp; skewer together with plastic pick. Skewer pineapple pieces on picks. Attach picks of shrimp and pineapple to rind of pineapple in spiral design.
• Place cup or bowl in rim of pineapple (such as a 6- or 10-ounce custard cup). In medium bowl, mix sour cream, curry powder and salt; spoon into cup. Cover with pineapple top. Arrange any remaining skewers around pineapple. Serve immediately, or cover completely with plastic wrap and refrigerate until serving.

HAWAIIAN SHRIMP

Steps:

• Preheat grill for high heat.
• Thread shrimp, pineapple, bacon, red bell peppers, mushroom caps, and cherry tomatoes on skewers, alternating ingredients. Place in a shallow baking dish. In a small bowl, mix sweet and sour sauce with reserved pineapple juice. Reserve a small amount for basting. Pour remaining sauce over skewers.
• Lightly oil grill grate. Cook kabobs on preheated grill for 6 to 8 minutes, or until opaque, basting often with reserved sauce.

POLYNESIAN SHRIMP SALAD

Steps:

• Drain the pineapple, reserving 3/4 cup juice and set pineapple aside.
• In a small saucepan, combine the cornstarch, curry powder, salt, pepper, and reserved pineapple juice until smooth.
• Bring to a boil and cook and stir 1 minute or until thickened.
• Remove from the heat and cool to room temperature.
• Stir in mayonnaise and sour cream.
• In a large bowl, combine the shrimp, pasta, water chestnuts, and reserved pineapple.
• Add dressing and toss to coat.
• Cover and refrigerate for at least 2 hours before serving.