Grilled Shrimp with Pineapple and Basil
Recipe for grilled shrimp with pineapple and basil that are delicious. The flavor is unlike any other and they are excellent for Lent.
Reviewed by Editorial Team of Kiwilimón
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2 comentarios
Ingredients
4
Servings
- 20 shrimp, U-12, deveined, skinless, and with tails
- salt, and pepper to taste
- 4 tablespoons olive oil
- 3 cups white rice, prepared
- 3 cups pineapple, in cubes (for the pineapple and basil)
- 3 tablespoons lime juice, (for the pineapple and basil)
- 2 tablespoons olive oil, (for the pineapple and basil)
- 1 tablespoon basil, chopped (for the pineapple and basil)
- 1 tablespoon spearmint, chopped (for the pineapple and basil)
- 2 tablespoons Jalapeño chile, chopped (for the pineapple and basil)
- 1/2 cups Splenda, Calorie-Free Sweetener, Granulated (for the pineapple and basil)
- salt, and pepper to taste (for the pineapple and basil)
- 70 grams achiote, (for the achiote)
- 2 tomatoes, guajillo, cut into quarters (for the achiote)
- 1 guajillo chile, deveined and seedless (for the achiote)
- 1 clove garlic, (for the achiote)
- 1/4 onions, (for the achiote)
- 1 tablespoon white vinegar, (for the achiote)
Preparation
30 mins
0 mins
Low
- For the Pineapple and Basil: mix all the ingredients and let sit for about an hour.
- For the achiote: Boil the garlic, onion, tomatoes, guajillo chili, and blend with vinegar and achiote. Strain; leave on the heat for about 10 minutes; season with salt and pepper.
- Mix the shrimp with the achiote until well coated and sauté in a pan with hot olive oil.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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