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Coconut Pineapple Shrimp Skewers with Butter Coconut Rice https://www.metro.ca/userfiles/image/recipes/brochettes-de-crevettes-a-l-ananas-et-a-la-noix-de-coco-10766.jpg PT45M PT30M PT1H15M
Press lime juice.Finely chop the onion.Cut pineapple into chunks.Peel the shrimp.In a bowl, combine 1/3 of the coconut milk, tabasco sauce, soy sauce, lime juice, some salt and pepper.Add the shrimp, tossing to coat, and place in the fridge for 15 minutes to marinate.Preheat a BBQ or grill pan grill to medium-high heat.Dissolve broth cube(s) in boiling water (2 cups per cube).Retain amount of broth indicated in recipe ingredient list and discard or keep the rest for another occasion.In a pot over medium heat, melt the butter and add the onions, sautéing for about 2-3 minutes.Add rice, remaining 2/3 coconut milk and broth to the pot, bring to a boil, reduce and let simmer until all the broth is absorbed, about 12-15 minutes.Remove the shrimp from the marinade and reserve.Thread pineapple and shrimp on the skewers.Coat the grill with oil then add shrimp and pineapple skewers.Grill for about 3-5 minutes, brushing the top side with reserved marinade, flip the skewers and grill for another 3-5 minutes, brushing the other side with marinadeServe rice with skewers and garnish with fresh coriander.Source: Missfresh.com
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1/2 pineapple 1/4 cup (60 mL) butter 1 cup (250 mL) vegetable broth 6 wooden skewers 4 g coriander 250 g shrimps 2 Tbsp. (30 mL) olive oil 1 1/2 cup (375 mL) coconut milk 1 lime 1/2 yellow onion 3/4 cup (180 mL) white rice 2 tsp. (10 mL) soya sauce 4 tsp. (20 mL) Tabasco
Coconut Pineapple Shrimp Skewers
with Butter Coconut Rice

Coconut Pineapple Shrimp Skewers with Butter Coconut Rice

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2
servings
0:45
Preparation
0:30
COOKING
1:15
TOTAL TIME

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Ingredients

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  • 1/2
    pineapple
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    DOLE FRUIT

    DOLE FRUIT

    2 for $5.00

    SELECTED SIZES SELECTED VARIETIES OR 2.79 EA.


    SAVE $2.00
    HÄAGEN-DAZS ICE CREAM, FROZEN DESSERT OR NOVELTIES

    HÄAGEN-DAZS ICE CREAM, FROZEN DESSERT OR NOVELTIES

    $4.99 ea.

    SELECTED SIZES, SELECTED VARIETIES


  • 1/4 cup
    (60 mL)
    butter
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    SELECTION BUTTER

    SELECTION BUTTER

    $2.99 ea.

    454 g SALTED OR UNSALTED


  • 1 cup
    (250 mL)
    vegetable broth
  • 6
    wooden skewers
  • 4 g
    coriander
  • 250 g
    shrimps
  • 2 Tbsp.
    (30 mL)
    olive oil
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    GALLO OLIVE OIL

    GALLO OLIVE OIL

    $5.99 ea.

    1 L SELECTED VARIETIES


  • 1 1/2 cup
    (375 mL)
    coconut milk
  • 1
    lime
  • 1/2
    yellow onion
  • 3/4 cup
    (180 mL)
    white rice
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    MOLISANA OR AURORA ARBORIO RICE

    MOLISANA OR AURORA ARBORIO RICE

    $2.99 ea.

    750 g - 1 kg SELECTED VARIETIES


    BENTO NOODLE OR RICE BOWLS

    BENTO NOODLE OR RICE BOWLS

    $6.99 ea.

    340 - 400 g SELECTED VARIETIES


  • 2 tsp.
    (10 mL)
    soya sauce
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  • 4 tsp.
    (20 mL)
    Tabasco
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Preparation

Press lime juice.

Finely chop the onion.

Cut pineapple into chunks.

Peel the shrimp.

In a bowl, combine 1/3 of the coconut milk, tabasco sauce, soy sauce, lime juice, some salt and pepper.

Add the shrimp, tossing to coat, and place in the fridge for 15 minutes to marinate.

Preheat a BBQ or grill pan grill to medium-high heat.

Dissolve broth cube(s) in boiling water (2 cups per cube).

Retain amount of broth indicated in recipe ingredient list and discard or keep the rest for another occasion.

In a pot over medium heat, melt the butter and add the onions, sautéing for about 2-3 minutes.

Add rice, remaining 2/3 coconut milk and broth to the pot, bring to a boil, reduce and let simmer until all the broth is absorbed, about 12-15 minutes.

Remove the shrimp from the marinade and reserve.

Thread pineapple and shrimp on the skewers.

Coat the grill with oil then add shrimp and pineapple skewers.

Grill for about 3-5 minutes, brushing the top side with reserved marinade, flip the skewers and grill for another 3-5 minutes, brushing the other side with marinade

Serve rice with skewers and garnish with fresh coriander.

Source: Missfresh.com

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