SHRIMP, MANGO, AND JíCAMA SALAD WITH PINEAPPLE VINAIGRETTE
Provided by Daisy Martinez
Categories Salad Onion Appetizer Quick & Easy Mango Pineapple Shrimp Summer Healthy Cilantro Lettuce Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- Whisk lime juice and pineapple juice concentrate in small bowl. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper.
- Bring 6 cups water and next 4 ingredients to boil in heavy large saucepan. Reduce heat to medium; simmer 15 minutes. Reduce heat to low, add shrimp, and simmer until opaque in center, about 2 minutes. Drain. Transfer shrimp to large bowl; refrigerate until cool. (Can be made 6 hours ahead. Cover; keep chilled.)
- Mix mangoes and next 3 ingredients into shrimp. Pour vinaigrette over; toss to coat. Place 1 lettuce leaf on each of 6 plates. Spoon salad over lettuce, dividing equally.
SUNNY'S EASY SHRIMP AND RICE PINEAPPLE BOATS
Provided by Sunny Anderson
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
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.
SHRIMP AND RICE SALAD WITH PINEAPPLE VINAIGRETTE
Provided by Molly O'Neill
Categories salads and dressings
Time 15m
Yield 6 servings
Number Of Ingredients 17
Steps:
- To make the vinaigrette, process all the vinaigrette ingredients in a blender until smooth. Set aside.
- To make the salad, heat the basil oil over high heat and add the shrimp. Season with salt and saute until the shrimp just turn pink, about 3 minutes. Set aside to cool.
- When ready to serve, combine the vinaigrette, shrimp, rice, scallions, basil and mint and toss. Garnish with cashews and serve.
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