{"id":142447,"date":"2017-12-28T00:51:04","date_gmt":"2017-12-28T05:51:04","guid":{"rendered":"https:\/\/canadianinquirer.net\/v1\/?p=142447"},"modified":"2017-12-28T00:51:04","modified_gmt":"2017-12-28T05:51:04","slug":"shrimp-paired-with-pineapple-brings-elegance-and-sweetness","status":"publish","type":"post","link":"https:\/\/canadianinquirer.net\/v1\/2017\/12\/28\/shrimp-paired-with-pineapple-brings-elegance-and-sweetness\/","title":{"rendered":"Shrimp paired with pineapple brings elegance and sweetness"},"content":{"rendered":"
\"One<\/a>
One of my favourite items to keep in the freezer is frozen shrimp. (Pixabay photo)<\/figcaption><\/figure>\n

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 that I keep on hand. One of my favourite items to keep in the freezer is frozen shrimp.<\/p>\n

I keep both cooked and uncooked versions. Raw shrimp cook up in minutes and have more flavour, 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.<\/p>\n

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.<\/p>\n

A super easy go-to\u00a0recipe\u00a0for shrimp for us is my Shrimp Pineapple Brochette, which uses easy pantry ingredients \u2014 you can even use canned pineapple \u2014 to create something that still feels high-end.<\/p>\n

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 flavour, 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 \u2014 grapes, grapefruit, orange segments and even canned mango all work beautifully.<\/p>\n

SHRIMP AND PINEAPPLE BROCHETTES<\/p>\n

Servings: 4<\/p>\n

Start to finish: 10 minutes<\/p>\n

1 pound large cooked shrimp, cleaned, thawed if frozen<\/p>\n

1 cup pineapple cubes, about 1\/2-inch each, drained and halved if using typical large canned chunks (grapefruit or orange may be used)<\/p>\n

1 tablespoon prepared pesto sauce<\/p>\n

1 tablespoon lemon or lime juice<\/p>\n

1 teaspoon extra virgin olive oil<\/p>\n

black pepper<\/p>\n

a pinch (1\/8 teaspoon) kosher salt<\/p>\n

chopped fresh mint, parsley or basil, optional<\/p>\n

12 small or 8 large skewers, or 24 toothpicks if making appetizer bites<\/p>\n

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.<\/p>\n

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.<\/p>\n

Nutrition information per serving: 130; 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.<\/p>\n

Food Network star Melissa d’Arabian is an expert on healthy eating on a budget. She is the author of the cookbook, \u201cSupermarket Healthy.\u201d<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

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