Entree
Pineapple and Raisin Shrimp Stir Fry
- Prep-Time 15 Mins
- Cook-Time 10 Mins
- Servings 4
Ingredients
- 1 1/2 cup dried pineapple
- 1 cup of Sun-Maid California Sun-Dried Raisins
- 3 Tbsp. grape seed oil, divided
- 3 scallions, trimmed and sliced
- 1 Tbsp. ginger, peeled and minced
- 1 Tbsp. garlic, minced
- 1 3/4 tsp. black peppercorns, crushed
- 3 Tbsp. sweet soy sauce (Kecap Manis)
- 1 Tbsp. soy sauce
- 1 Tbsp. fresh lime juice
- 1/2 tsp. salt
- 12 large shrimp, peeled and deveined
- 1 jalapeno pepper, thinly sliced into rings with seeds left in
- 8 small sweet peppers, stems removed and cut in half lengthwise
- 1/2 large red onion, diced into 1/2 inch pieces
- 3 green onions, white and green parts roughly chopped
- Dash of fish sauce
- Cilantro (for garnish)
Directions
-
1
SOAK pineapple in 1 cup of warm water for 10 minutes.
-
2
On med-high heat, WARM 1 Tbsp. oil in large saucepan.
-
3
ADD scallions, ginger, and garlic.
-
4
COOK until soft and golden.
-
5
ADD peppercorns, both soy sauces, lime juice, fish sauce, raisins, and salt. Bring to a boil.
-
6
REDUCE heat to med. for 2 minutes. Transfer to blender. Purée until coarsely mixed.
-
7
HEAT remaining oil in a wok on med-high heat.
-
8
ADD red onion, sweet peppers, and pineapple.
-
9
ADD shrimp, turning once until browned. Discard wok oil.
-
10
ADD black pepper sauce and 2 Tbsp. water to shrimp in the wok.
-
11
COOK on med-high heat, stirring until shrimp is well coated.
-
12
ADD jalapeño peppers and green onions prior to removing from heat.
-
13
PLATE the stir-fry. Garnish with cilantro. Serve.
Product Used
In This Recipe
