Lula Martín del Campo

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Recipe

Prawns Stirred with Pineapple and Basil

Name: Prawns Stirred with Pineapple and Basil
Prep time: 30 min
Cook time: 30 min
Yield: 4
Cuisine: Internacional
Ingredients: 20 shrimps, U-12, deveined, without skin and with tail; salt, and pepper to taste; 4 tablespoons olive oil; 3 cups white rice, prepared; 3 cups pineapple, in cubes (for pineapple and basil); 3 tablespoons lemon juice, (for pineapple and basil); 2 tablespoons olive oil, (for pineapple and basil); 1 tablespoon basil, chopped (for pineapple and basil); 1 tablespoon peppermint, chopped (for pineapple and basil); 2 tablespoons jalapeno pepper, chopped (for pineapple and basil); 1/2 cups Splenda, No Calorie Sweetener, Granulated (for pineapple and basil); salt, and pepper to taste (for pineapple and basil); 70 grams annatto, (for the achiote); 2 tomatoes, guaje, cut in quarters (for achiote); 1 guajillo chili, deveined and seedless (for achiote); 1 clove garlic, (for the achiote); 1/4 onions, (for the achiote); 1 tablespoon white vinegar, (for the achiote)

30 mins

Low

4.5

2 comments

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Recipe of prawns tossed with pineapple and basil that are delicious. The taste does not compare with any other and are excellent for Lent.

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Ingredients

4 portions

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20 shrimps, U-12, deveined, without skin and with tail
salt, and pepper to taste
4 tablespoons olive oil
3 cups white rice, prepared
3 cups pineapple, in cubes (for pineapple and basil)
3 tablespoons lemon juice, (for pineapple and basil)
2 tablespoons olive oil, (for pineapple and basil)
1 tablespoon basil, chopped (for pineapple and basil)
1 tablespoon peppermint, chopped (for pineapple and basil)
2 tablespoons jalapeno pepper, chopped (for pineapple and basil)
1/2 cups Splenda, No Calorie Sweetener, Granulated (for pineapple and basil)
salt, and pepper to taste (for pineapple and basil)
70 grams annatto, (for the achiote)
2 tomatoes, guaje, cut in quarters (for achiote)
1 guajillo chili, deveined and seedless (for achiote)
1 clove garlic, (for the achiote)
1/4 onions, (for the achiote)
1 tablespoon white vinegar, (for the achiote)

Preparation

For the Pineapple and Basil: mix all the ingredients and let stand for about an hour.

For achiote: Boil the garlic, onion, tomatoes, guajillo chile and blend with the vinegar and achiote. Strain; Leave on fire for about 10 minutes; Season with salt and pepper.

Mix the shrimps with the achiote until they are well impregnated and sauté in a pan with the hot olive oil.