Sweet & Spicy Shrimp with Pineapple Ginger Salsa
Did the title hook you? If not the title, how about the photo?
I came across this recipe while watching the Food Network. Are you guilty of turning it on and watching show after show, mesmerized by all of the great ideas? I am. This was actually a planned show though. If you get the chance, check out Spice & Easy… a show by the owners of Denver-based Savory Spice Shop.
A few weeks ago, as my parents were cleaning out their freezer from last year’s myriad shrimping expeditions, my dad brought us several bags of Prince William Sound spot shrimp. I also happened to have a pineapple in the fridge leftover from our pizza making party (which I still haven’t posted about).
A match made in heaven? I thought so!
I’ve been planning for several nights now, but finally made these last night. Wonderful.
Sweet & Spicy Chile Glazed Shrimp with Pineapple Ginger Salsa
(as seen on Spice and Easy and here)
Ingredients for the shrimp:
5 to 6 whole dehydrated red Thai chiles (I used Chinese)
1 large red bell pepper, stemmed and seeded
1 tablespoon sugar
1 large orange, zested (no oranges to be found in the house, so I skipped this)
2 tablespoons rice wine vinegar
3 tablespoons honey
1 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground coriander
Bamboo skewers, soaked in water for 1 hour
1 pound large shrimp, shelled and deveined
1 tablespoon sesame seeds, for garnish (optional)
Pineapple Ginger Salsa (below)
Pineapple Ginger Salsa
1 pineapple, peeled, cored, and diced
1/2 red onion, finely diced (I used a whole one)
1/4 cup chopped cilantro leaves (I love cilantro and went overboard here)
1 lime, juiced
1 teaspoon ground ginger
Salt and freshly ground black pepper
Start soaking your chili peppers in hot water; also soak your bamboo sticks in a casserole type dish. Both peppers and bamboo sticks should soak for about an hour.
Make your Pineapple Ginger Salsa by tossing all of the ingredients together.
Shell and skewer shrimp. Place in bottom of a casserole dish
Place your chili peppers and red pepper in a food processor and process until smooth. Mix all ingredients for marinade together and brush over the shrimp. Refrigerate for about 15 minutes; meanwhile pre-heat the grill at medium-high heat.
Grill the shrimp for 1-2 minutes on each side, brushing any excess marinade on the side that it didn’t get brushed onto initially.
Serve over the salsa.
K really liked using Tostitos scoop chips to combine a shrimp with salsa and consume in nice bites. The salt and crunch of the chips was a fantastic add-on!
The verdict? This recipe is as beautiful and tasty as the title is eye-catching.
I’m pleased to be sharing this recipe with