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Shrimp: Caribbean-Spiced Shrimp with Pineapple Salsa

Source of Recipe


Coastal Living, June 2005






List of Ingredients



• 1 Tbsp paprika
  
• 2 tsp curry powder
  
• 2 tsp ground cumin
  
• 1-1/2 tsp ground allspice
  
• 1 tsp ground ginger
  
• 1 tsp ground coriander
  
• 3/4 tsp salt
  
• 1/2 tsp freshly ground black pepper
  
• 1/4 tsp ground fennel (optional)
  
• 1/8 tsp ground red pepper
  
• 2 lbs. unpeeled jumbo shrimp (16 to 20 count)
  
• 1/4 cup olive oil, divided
  
• Pineapple Salsa (recipe follows)
  






Instructions



1. Combine first 10 ingredients, including fennel, if desired, in a small bowl.
   
   
2. Peel shrimp, leaving tails on; devein, if desired. Dredge shrimp in spice mixture.
   
   
3. 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. Serve shrimp warm or at room temperature with Pineapple Salsa.
   
   Makes 12 appetizer servings.
   
   ..........
   
   PINEAPPLE SALSA
   
   • 1 pineapple, cored and cubed
   • 1/4 cup finely chopped red onion
   • 2 Tbsp chopped fresh mint
   • 1 Tbsp fresh lime juice
   • 2 tsp minced fresh ginger
   • 2 tsp honey
   • 1/4 tsp salt
   • 1/8 tsp freshly ground pepper
   
   Pulse pineapple in a food processor just until finely chopped. Place pineapple in a wire-mesh strainer, and let drain for 15 minutes. Transfer drained pineapple to a bowl; stir in onion and remaining ingredients.
   
   Makes 2-3/4 cups.