Gaby
6
Sweet and Spicy Pineapple Shrimp Rice
- 1 fresh pineapple
- 3/4 cup long-grain parboiled rice
- 1 chili pepper
- 1 red bell pepper
- 150g cooked and frozen shrimp (about 5.3 oz)
- 50g sweet canned corn (about 1.8 oz)
- Cashews to taste
- Fresh parsley for garnish
- Olive oil for frying
- Curry powder, sweet paprika, and salt to taste
Cut the pineapple in half lengthwise and carefully scoop out the flesh.
In a skillet, heat some olive oil and lightly sauté the chopped red bell pepper and chili pepper. Add the shrimp and cook until heated through.
Stirring continuously, add the curry powder, paprika, and pieces of the chopped pineapple. Mix in the pre-cooked rice and add the corn.
Fill the pineapple halves with the rice mixture, sprinkle with cashews, and garnish with fresh parsley.
