Best Caribbean Tiger Prawns With Grilled Pineapple Salsa Recipes

Grilled Caribbean Chicken With Pineapple Salsa image

Provided by PanNan

Categories < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1 (8 ounce) can pineapple tidbits
1/4 cup vegetable oil
2 tablespoons lime juice
1 teaspoon garlic, minced
1/4 teaspoon crushed red pepper flakes
1 teaspoon sugar
4 chicken breast halves (boneless, skinless)
1/4 cup red pepper, diced
1/4 cup red onion, minced
1 small jalapeno pepper, minced
2 tablespoons cilantro, chopped
salt and pepper, to taste

Steps:

Drain pineapple juice into a 1-cup measuring cup. Add oil, lime juice, garlic, red pepper flakes and sugar. Mix well to make the marinade. Place chicken in a large resealable food storage bag. Pour all but 1 tablespoon of marinade over the chicken. Seal bag. Refrigerate 30 to 45 minutes.
To make salsa, combine pineapple, red pepper, red onion, jalapeño pepper, cilantro and reserved 1 tablespoon marinade in a medium-sized serving bowl. Toss well. Season with salt and pepper to taste.
Heat grill to medium. Remove chicken from marinade. Discard marinade. Season chicken with salt and pepper. Grill, turning once, for 10 to 15 minutes or until cooked through and juices run clear. Serve with pineapple salsa.

Nutrition Facts : Calories 288.7, Fat 20.5, SaturatedFat 3.7, Cholesterol 46.4, Sodium 47.7, Carbohydrate 11.1, Fiber 1.3, Sugar 7.8, Protein 15.8

Caribbean-Spiced Shrimp With Pineapple Salsa image

Provided by Manami

Categories < 30 Mins

Time 25m

Yield 12 Appetizer Servings

Number Of Ingredients 20

1 tablespoon paprika
2 teaspoons curry powder
2 teaspoons ground cumin
1 1/2 teaspoons ground allspice
1 teaspoon ground ginger
1 teaspoon ground coriander
3/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon ground fennel (optional, we didn't use, personal preference)
1/8 teaspoon ground red pepper
2 lbs unpeeled jumbo shrimp (16-20 count)
1/4 cup olive oil, divided
1 pineapple, cored and cubed
1/4 cup finely chopped red onion
2 tablespoons chopped of fresh mint
1 tablespoon fresh lime juice
2 teaspoons minced fresh ginger
2 teaspoons honey
1/4 teaspoon salt
1/8 teaspoon fresh ground pepper

Steps:

SHRIMP:.
Combine first 10 ingredients, including fennel if desired, in a small bowl.
Peel shrimp, leaving tails on; devein, if desired.
Dredge shrimp in spice mixture.
Heat 2 tablespoons oil in a large skillet over medium-high heat.
Add shrimp, in batches, and cook 2 to 3 minutes or until shrimp turn pink.
Add remaining 2 tablespoons oil to skillet, as needed, to cook remaining shrimp.
PINEAPPLE PLAZA:.
Pulse pineapple in a food processor just until finely chopped.
Placce pineapple in a wire-mesh strainer, and let drain for 15 minutes.
Transfer drained pineapple to a bowl; stir in onion and remaining ingredients.
ASSEMBLY:.
Serve shrimp (on a Chinese spoons - 1 shrimp for each spoon) warm or at room temperature with Pineapple Salsa.

Nutrition Facts : Calories 150.9, Fat 6.1, SaturatedFat 0.9, Cholesterol 115, Sodium 308.1, Carbohydrate 8.3, Fiber 1.2, Sugar 4.8, Protein 15.9

Grilled Coconut Shrimp with Pineapple Salsa image

Provided by Steve P.

Time 8h8m

Yield 4 serving(s)

Number Of Ingredients 15

1 1/2 cups canned crushed pineapple or 1 1/2 cups fresh crushed pineapple, drained
1 jalapeno pepper, seeded and finely chopped
1 red bell pepper, seeded and diced
2 tablespoons fresh lime juice
salt
1/2 cup light coconut milk
2 tablespoons fresh lime juice
1 tablespoon low sodium soy sauce
1 tablespoon freshly grated gingerroot
1 tablespoon brown sugar
20 large shrimp, peeled and deveined
fresh ground black pepper
3 cups cooked rice
1/2 cup cilantro, sprigs
4 metal skewers or 4 bamboo skewers, soaked in water

Steps:

For the pineapple salsa: Place the pineapple, jalapeño pepper and red pepper in a bowl and toss to combine.
Season to taste with lime juice and salt.
Refrigerate until ready to serve.
(This can be made in advance and stored in the refrigerator for up to 3 days).
For the grilled shrimp: Combine the coconut milk, lime juice, soy sauce, ginger and brown sugar in a shallow bowl.
Add the shrimp, toss to coat the shrimp evenly and refrigerate for at least 1 hour or overnight.
Preheat the grill to medium.
Remove the shrimp from the coconut mixture.
Season with salt and pepper and place 5 shrimp on each skewer.
Place the skewers on the grill and cook until the shrimp are just done, about 3 to 4 minutes per side.
To serve, spoon some Basmati Rice on each plate, remove the shrimp from the skewer and top with the salsa.
Garnish with cilantro and serve.