Spiced Pineapple Shrimp
This recipe is simple and delicious, offering a sweet and savory burst to your palate. It can be eaten alone or served over your choice of white or brown rice. Either way, it really hits the spot for a quick meal or a party thriller.
A jar of Tortured Orchard Pineapple Zinger
1 pound of Shrimp – deveined tail off
1 container of crème fraiche or sour cream (it can be light)– leave out while cooking the shrimp to bring it to room temp.
Chicken Stock (1.5 Cups)
Parsley (1 Bu.-finely chopped)
Cilantro (1/4 Bu. – finely chopped)
Dry White Wine – optional ( 1/8 Cup )
*Once the shrimp are cleaned, in a large saucepan combine 6-8oz. of the Tortured Orchard Pineapple Zinger with the Chicken Stock and bring to a light simmer. (add wine here if you are choosing to use it.)
* Place the shrimp in the simmering liquid until the shrimp are fully cooked about 5-7 minutes. You will know the shrimp are cooked when their appearance turn from lucid to opaque.
* While waiting for the shrimp to cook take this time to clean and finely chop the Parsley and the Cilantro.
* To serve simply ladle into your bowl and top with a dollop of crème fraiche / sour cream and garnish with Parsley and Cilantro.