Pineapple Shrimp Cocktail

Pineapple Shrimp Cocktail This is a twist on the traditional shrimp cocktail with a pineapple, cilantro, lime juice and jalapeno flavor. Great for any gathering. Appetizer Pineapple Shrimp Cocktail Pineapple Shrimp Cocktail thumbnail Preparation Time: 15 minutes Total time: 25 minutes 5 Servings Ingredients: 2 cups frozen DOLE® Tropical Gold® Pineapple Chunks, 3/4 cup DOLE Pineapple Juice, 3 tablespoons Dijon mustard, divided, 1 tablespoon packed brown sugar, 1 lb. large (13 to 15 count) raw shrimp, peeled and deveined with tails intact, juice and peel of 1 lime, 1 to 2 medium jalapeno chili, seeded and finely chopped, 2 tablespoons fresh cilantro, finely chopped, Instructions: Step 1: Finely chopped partially thawed pineapple chunks.  Combine pineapple and pineapple juice. Step 2: Combine 1/2 cup pineapple-juice mixture with 2 tablespoons Dijon mustard and brown sugar in blender or food processor for basting sauce.  Cover; blend until smooth.  Transfer to shallow bowl; set aside. Step 3: Brush skillet or grill with oil.  Blot shrimp with paper towel, removing any moisture.  Baste one side of shrimp with pineapple basting sauce, then place in the skillet sauce side down. Baste other side with sauce.  Cook shrimp about 2 to 3 minutes or until firm to the touch, basting shrimp with sauce until gone, turning once.  Use additional oil as needed. Step 4: Stir together remaining pineapple-juice mixture, 1 tablespoon Dijon mustard, lime juice and peel and jalapeno pepper in small sauce pan.  Cook over medium-high heat 4 to 5 minutes, stirring often until slightly thickened.  Stir in cilantro. Step 5: Place a spoonful of sauce into 4 or 5 small (4 oz.) jelly jars or similar size cup or martini glass. Arrange 3 to 4 shrimp on the rim of the jars or glasses with the tails on the outside; serve immediately.
Prep Time 15 minutes
Total Time 25 minutes
Difficulty 1.0 Easy
Calories Per Servings 170 Calories
Servings 5
Nutrition facts

About

This is a twist on the traditional shrimp cocktail with a pineapple, cilantro, lime juice and jalapeno flavor. Great for any gathering.

Ingredients 8

Ingredients

2 cups frozen DOLE® Tropical Gold® Pineapple Chunks
3/4 cup DOLE Pineapple Juice
3 tablespoons Dijon mustard, divided
1 tablespoon packed brown sugar
1 lb. large (13 to 15 count) raw shrimp, peeled and deveined with tails intact
  juice and peel of 1 lime
1 to 2 medium jalapeno chili, seeded and finely chopped
2 tablespoons fresh cilantro, finely chopped

Steps

STEP1
Ingredients

1-1/2 cups DOLE Frozen Tropical Gold Pineapple Chunks, partially thawed

3/4 cup DOLE Pineapple Juice

Direction

Finely chopped partially thawed pineapple chunks.  Combine pineapple and pineapple juice.

STEP2
Ingredients

2 tablespoons Dijon mustard

1 tablespoon packed brown sugar

Direction

Combine 1/2 cup pineapple-juice mixture with 2 tablespoons Dijon mustard and brown sugar in blender or food processor for basting sauce.  Cover; blend until smooth.  Transfer to shallow bowl; set aside.

STEP3
Ingredients

1 lb large raw shrimp, peeled and deveined with tail intact

Direction

Brush skillet or grill with oil.  Blot shrimp with paper towel, removing any moisture.  Baste one side of shrimp with pineapple basting sauce, then place in the skillet sauce side down. Baste other side with sauce.  Cook shrimp about 2 to 3 minutes or until firm to the touch, basting shrimp with sauce until gone, turning once.  Use additional oil as needed.

STEP4
Ingredients

1 tablespoon Dijon mustard

Juice and peel from 1 lime

1 to 2 medium jalapeno peppers, finely chopped

2 tablespoons finely chopped cilantro

Direction

Stir together remaining pineapple-juice mixture, 1 tablespoon Dijon mustard, lime juice and peel and jalapeno pepper in small sauce pan.  Cook over medium-high heat 4 to 5 minutes, stirring often until slightly thickened.  Stir in cilantro.

STEP5

Direction

Place a spoonful of sauce into 4 or 5 small (4 oz.) jelly jars or similar size cup or martini glass. Arrange 3 to 4 shrimp on the rim of the jars or glasses with the tails on the outside; serve immediately.

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