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INGREDIENTS:
2 Tablespoons peanut oil
3 Tablespoons tamari sauce
3 Tablespoons oyster sauce
1 Teaspoon sesame oil
6 Cups cooked long grain white rice
1 Garlic clove, peeled and minced
1 Orange or yellow bell pepper, chopped
4 Scallions, thinly sliced
1 Tablespoon cilantro, chopped
1/3 Cup celery, finely chopped
1 Teaspoon fresh grated ginger with juice
2 Fresh pineapples
1 Tablespoon butter
5 oz Earth & Vine Provisions Red Bell Pepper & Ancho Chili Jam
20 Shrimp, 16-20 per lb, shelled and de-veined.
PREPARATION:
Cut pineapple in half lengthwise, core and hallow out, chop pineapple meat and reserve any juice together in a bowl.
Add peanut oil to a large pre-heated skillet over medium heat.
Add tamari, oyster sauce, sesame oil and rice.
Stir well, until sauces coat the rice, add chopped vegetables and herbs until well mixed.
Toss in ¾ cup chopped pineapple and 2 tablespoons pineapple juice.
Adjust temperature to low to keep warm.
In a large pre-heated skillet add Red Bell Pepper & Ancho Chili Jam and butter, when mixture is well heated add shrimp and sauté until both sides are well coated and pink.Fill pineapple halves with rice and top with shrimp, drizzle jam mixture evenly over 4 rice bowls.
Note: For an additional ingredient, sauté plantain slices in butter and add to finished rice & shrimp dish. Serves: 4
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