Roasted Seafood Stuffed Pineapple Recipes

SPICY SHRIMP FAJITAS WITH GRILLED PINEAPPLE PICO

Spicy Shrimp Fajitas with Grilled Pineapple Pico image

Get tropical with these citrusy shrimp tacos topped with charred pineapple salsa. It's a Mexican-inspired recipe and family favorite dinner for any night of the week, not just Tuesday.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes

Time 35m

Number Of Ingredients 10

Ingredients

1 pound large shrimp, preferably wild (about 24), peeled, deveined, and tails removed
1 tablespoon chipotle-in-adobo sauce (from a 7-ounce can)
1 packed teaspoon grated lime zest and 2 tablespoons fresh juice, plus 1 more lime, halved
2 tablespoons extra-virgin olive oil, plus more for brushing
Kosher salt and freshly ground pepper
1 medium white onion, cut into 1/2-inch rounds
1/2 medium pineapple, cored and cut into 1/2-inch rounds
8 flour or corn tortillas (each 6 inches)
1/3 cup packed chopped cilantro, plus sprigs for serving
Avocado slices and sour cream, for serving

Steps:

Heat grill to medium-high; place a large cast-iron skillet on grates to preheat. Toss shrimp with adobo, zest, oil, and 1/2 teaspoon salt. Lightly brush onion and pineapple with oil; grill directly on grates, flipping once, until charred in spots, 6 to 8 minutes. Let cool slightly. Grill tortillas, flipping once, until charred, about 30 seconds; wrap in parchment-lined foil. Roughly chop pineapple and onion; toss with lime juice and cilantro. Season with salt and pepper.
Add shrimp and lime halves to skillet and cook, flipping once, until shrimp are pink and just cooked through, 3 minutes. Let lime halves cool slightly, then squeeze over shrimp; serve in tortillas with pineapple pico, cilantro sprigs, avocado, and sour cream.

SUNNY'S EASY SHRIMP AND RICE PINEAPPLE BOATS

Sunny's Easy Shrimp and Rice Pineapple Boats image

Provided by Sunny Anderson

Categories main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1 pineapple
1 cup your favorite BBQ sauce
Kosher salt and freshly ground black pepper
1 pound 16/20 shrimp, peeled and deveined
One 10-ounce tray microwaveable basmati or jasmine rice, prepared according to package
1/4 cup chopped fresh cilantro
2 scallions, finely chopped
Zest of 1 lime
Kosher salt and freshly ground black pepper
1/4 cup lightly packed fresh cilantro leaves
Lime wedges, for spritzing

Steps:

For the shrimp: Preheat the grill or the oven to 350 degrees F.
Prepare the pineapple and sauce. Slice the pineapple in half. Slice the core out of the center and discard. Cut out the flesh, leaving a 1-inch border all the way around. Finely chop two-thirds of the pineapple flesh and set aside in a bowl. Add the remaining pineapple flesh to a blender along with the BBQ sauce. Season with a pinch of salt and a few grinds of pepper, then blend until smooth.
Prepare the shrimp. Add the shrimp to an aluminum foil pouch (or create a pouch with aluminum foil), then sprinkle with salt and pepper and pour the pineapple BBQ sauce over the top. Close the pouch and place over the direct heat of the grill, or on the bottom rack of the oven. Cook until a quick peek inside reveals opaque shrimp, 10 to 12 minutes.
For the rice: In the bowl with the reserved chopped pineapple, add the rice, cilantro, scallions, zest and salt and pepper to taste. Stir to combine.
To serve: Divide and fill both halves of the pineapple with the rice. Remove the shrimp from the pouch and top both pineapple halves equally. Pour the juices from the pouch over everything. Top with the cilantro and serve with lime wedges for spritzing.

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