Who loves shrimp, raise your hand? (I’m raising my hand.) Summer’s on its way (it is believe me), which means barbecues, company, good times…
This recipe is so easy, and it’s one of those things that’s not dependent on precise quantities and measurements, or even ingredients. This time I decided on Brandied Pineapple Shrimp. The pineapple adds a little bit of sweetness while the brandy adds a little flare. Since I already had some white rice pre-ccoked in the fridge I was able to get this meal fully prepared, cooked and served in about 12 minutes…..Usain Bolt in other words.
Give my Brandied Pineapple Shrimp a try and let me know what you think. But this time do go to the Contact Us page and send me your thoughts.
- 4 tablespoons butter
- 2 tablespoons olive oil
- 4 cloves of garlic, minced
- 300g medium shrimp, peeled and deveined
- 1 8-oz (220g) can or pineapple chunks in 100% juice
- 2 tablespoons Worcestershire sauce
- 1/4 teaspoon tabasco (use can use more to spice things up if you prefer)
- 1 tablespoon fresh oregano
- 2 1/2 tablespoons brandy
- 2 tablespoon fresh flat leaf parsley, chopped
- salt and pepper
Place butter and olive oil in a large skillet over medium heat. Heat until butter is melted.
Add garlic and cook stirring often for 1-2 minutes.
Add shrimp, pineapple chunks including the juice, Worcestershire sauce, tabasco, oregano and a pinch of salt and pepper to the pan with garlic. Saute stirring occasionally until shrimp are opaque and just cooked through (approx 4 minutes).
Add brandy and parsley to the shrimp. Stir to incorporate, remove from heat and serve.
Guests will oooh and aaah and kiss you, even if you don’t particularly want them to.