Festival Shrimp Recipe

Name: Festival Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 1 fresh pineapple; 1 large tomatoes, cut into quarters; 1 medium onion, cut into quarters; 1 (4 ounce) jar pimientos; ¼ cup canned diced green chilis; 2 tablespoons lime juice; 1 ½ teaspoons ground coriander; 1 teaspoon garlic salt; 1 teaspoon sugar; ¼ cup margarine; 1 lb medium shrimp, cooked and shelled; 1 tablespoon chopped fresh parsley or 1 tablespoon chopped fresh cilantro; hot cooked rice

Servings: persons

1 fresh pineapple
1 large tomatoes, cut into quarters
1 medium onion, cut into quarters
1 (4 ounce) jar pimientos
¼ cup canned diced green chilis
2 tablespoons lime juice
1 ½ teaspoons ground coriander
1 teaspoon garlic salt
1 teaspoon sugar
¼ cup margarine
1 lb medium shrimp, cooked and shelled
1 tablespoon chopped fresh parsley or 1 tablespoon chopped fresh cilantro
hot cooked rice

1
Twist crown from pineapple.
2
Cut pineapple lengthwise into quarters.
3
Remove fruit from shell with curved knife.
4
Trim off core and cut fruit into chunks.
5
Set aside.
6
In food processor or blender, combine tomato, onion, pimentos, green chilies, lime juice, coriander, garlic salt and sugar.
7
Process until pureed.
8
In large skillet, melt margarine.
9
Add pureed sauce and simmer 5 minutes.
10
Stir in shrimp, pineapple and cilantro.
11
Cook just until heated through.
12
Serve immediately over hot rice.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 fresh pineapple, 1 large tomatoes, cut into quarters, 1 medium onion, cut into quarters, 1 (4 ounce) jar pimientos, and more.

Yes, Festival Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Festival Shrimp

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