April 7: Pina Colada Shrimp

1 ½ cups jasmine rice, any brand

1 whole pineapple, cored and peeled

3 tablespoons vegetable oil

1 small yellow onion, diced

2 garlic cloves, chopped

   Coarse salt

½ teaspoon crushed red pepper flakes

¼ cup spiced rum, such as Captain Morgan’s

1 cup chicken stock or broth

1 cup Coco Lopez piña colada drink mix or coconut milk

1 cup shredded unsweetened coconut

1 ½ pounds peeled, deveined shrimp

   Coarse black pepper

¼ cup fresh flat-leaf parsley leaves, chopped

2 tablespoons fresh cilantro leaves, chopped

Cook the rice according to the package directions. While it cooks, make the chicken and sauce.

Cut the pineapple into bite-size chunks.

Heat a medium sauce pan over medium-high heat. Add 1 tablespoon of the vegetable oil. Add the onions, garlic, salt, and crushed red pepper flakes and cook for 2 minutes, stirring frequently.

Add the pineapple chunks and the juice from the container, no more than ½ cup, and stir to combine. Remove the pan from the heat and add the spiced rum. Return the pan to the heat, keeping a little distance in case the pot flames up. You can flame it on purpose, if you want to look cool. Either way, let the alcohol cook away, 1 minute. Add the chicken stock and piña colada mix and bring the mixture to a simmer, then cook until it reduces by half and has thickened slightly.

While the sauce is simmering, toast the coconut in a skillet until evenly golden.

Remove, return the pan to the heat, and heat over medium-high with the remaining 2 tablespoons of vegetable oil. Season the shrimp with salt and pepper and add to the hot skillet. Cook the shrimp for 2 minutes per side, or until they are pink and firm. Pour in the pineapple and sauce and combine with a good shake of the pan.

Add the parsley and cilantro to the pan and turn off the heat. Let stand for a minute or two. Serve up the jasmine rice and top with liberal ladles of the Piña Colada Shrimp. Sprinkle with the toasted coconut.

4 SERVINGS

This was a variation of the Pineapple-Rum chicken. I think I like it better, because I love the combination of shrimp and coconut! I used imitation rum flavor instead of the rum, hoping to enhance the flavor, but I still didn't taste it. I used a pina colada drink mix, and I accidentally bought sweetened coconut instead of unsweetened. It was really good toasted. Everyone seemed to like this recipe, especially the shrimp.