Pineapple Butter

INGREDIENTS

  • 1 Pound Raw Shrimp Peeled and deveined

  • 2 Tablespoons Honey

  • 1/2 Tablespoon Garlic Minced

  • 1 cup Pineapple Chunks

  • 1/2 Cup Pineapple Juice

  • 2/3 cup flour

  • 2 tbsp paprika

  • 1/2 tsp cayenne

  • 1-2 tsp sea salt

  • 1/2 stick of butter


DIRECTIONS

  1. In a large bowl whisk together the flour, salt, pepper, smoked paprika, and cayenne pepper. Add the shrimp a few at a time, coating well with the flour mixture until all shrimp is added and completely coated. Set aside. Peel and mince the garlic. Set aside in a bowl

  2. In a large pan heat 4 tbsp of butter and add half of the pineapple and garlic, sauté for 5 minutes until starting to soften, and remove from pan. Add more butter to the pan then add the shrimp in a single layer. Cook shrimp for 2-3 minutes then flip. Add the honey, pineapple, and another tbsp of pineapple juice. Cook for another 2-3 min.

  3. Remove the shrimp and pineapple. (If making the shrimp in 2-3 batches repeat the process.)

  4. Once all the shrimp is finished, add in 2 more tbsp butter to the pan and the rest of the pineapple juice, chunks, and garlic cook until the butter is foamy then scrape up the garlic bits left in the pan. Serve the shrimp with rice and a side of cabbage salad.

1 view0 comments

Recent Posts

See All

Ingredients: 2 Tbsp sake (optional) 2 Tbsp mirin 1 tsp sugar 1/2 tsp rice vinegar 3 Tbsp soy sauce 1/2 tsp miso 1/4 tsp katsuobushi (dried bonito flakes) 1/8 Fuji apple (Any red apple would do) 2 tsp

Prep time: 10 min Total time: 20-30 min Makes 4 cups Ingredients • 3 Cups (680 ml) Unsweetened Almond milk (can be replaced with any other vegan milk if required) • 1/3 Cup (70 grams) sugar • 1/4 tsp