Using the fresh pineapple I bought already prepped from our local store, I made a shrimp and fresh pineapple stir-fry for Bettie and my daughter. They are the only two who really care for shrimp and this looked so good. It called for Jasmine rice cooked in coconut milk, but I served it on plain cooked rice and had no complaints.
This was very easy to fix with using the already prepped pineapple (I think you could use canned in juice, just as well) and I used frozen shrimp because I did not want to peel and devein them. Use which ever one you prefer, I am sure if I lived in Shrimp country I would go for the fresh. Do use the rum and lime juice as both of them thought it was what made this dish special. Remember you can always buy the small sample bottles so you do not need to have a lot on hand.
If you want to try the Jasmine rice, it called for ¾ cup of unsweetened coconut milk, 2 cups of water, ¾ tsp. of salt. Cook using cooking directions on the rice package.
Shrimp and Pineapple Stir-fry
⅓ cup golden rum
⅓ cup fresh lime juice
2 tsp. Cornstarch
Ground black pepper
1 ¼ pounds shrimp (21 to 25 per pound)
2 Tbs vegetable oil
4 ⅓-inch thick pineapple rounds each cut into 8 wedges
In a small bowl, whisk the rum lime juice, cornstarch, ¼ tsp salt, and ¼ tsp black pepper until the cornstarch dissolves.
Pat the shrimp dry and season with ¼ tsp. Salt and ¼ tsp. Pepper.
Heat the oil in a wok or a 12 inch non stick skillet over medium high heat until the oil is shimmering, 1 to 2 minutes. Add the shrimp and stir-fry until partially cooked about 2 minutes. Add the pineapple and continue to stir-fry until heated through, about 1 minute. Whisk the sauce add it to the skillet and stir until the shrimp are just opaque in the center and coated with the thickened sauce, about 1 minute. Remove from the heat.
Fluff the rice with a fork, spoon on plate and top with stir fry. Serves 4 generous servings.