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🍽️ Shrimp with Rice and Caramelized Pineapple

408 kcal · 30 min · 4 servings

Ingredients

• 125 g long-grain rice
• 1 pineapple
• 600 g large shrimp
• 0.5 tsp allspice berries
• 0.5 tsp peppercorns
• salt
• 2 tbsp sunflower oil
• 1 tsp powdered sugar
• 100 ml orange juice
• 150 ml vegetable broth
• 1 tsp cornstarch
• 1 tbsp sweet and sour chili sauce
• 4 sprigs cilantro

Instructions

1. 1. Cook the rice according to the package instructions until it is al dente.
2. 2. Peel the pineapple and cut off the hard ends.
3. 3. Cut the pineapple lengthwise into four quarters.
4. 4. Remove the hard core from each quarter.
5. 5. Cut the pineapple pieces into bite-sized chunks.
6. 6. Rinse the shrimp under cold water.
7. 7. Pat the shrimp dry with a kitchen towel.
8. 8. Crush allspice, peppercorns, and a little salt in a mortar.
9. 9. Season the shrimp with the ground spice mixture.
10. 10. Heat oil in a frying pan.
11. 11. Fry the shrimp briefly in the pan.
12. 12. Remove the shrimp from the pan and set them aside.
13. 13. Sprinkle powdered sugar over the pineapple pieces in the pan.
14. 14. Caramelize the pineapple slightly in the pan juices.
15. 15. Deglaze the pan with juice and broth.
16. 16. Bring the liquid to a boil.
17. 17. Mix cornstarch with a little cold water until smooth.
18. 18. Stir the starch mixture into the sauce.
19. 19. Let the sauce simmer until slightly thickened.
20. 20. Reduce the heat.
21. 21. Season the sauce with chili sauce and salt.
22. 22. Add the shrimp back into the sauce.
23. 23. Let the shrimp finish cooking in the sauce.
24. 24. Wash the coriander.
25. 25. Shake the coriander dry.
26. 26. Pluck the coriander leaves.
27. 27. Garnish the shrimp with the coriander leaves.
28. 28. Serve the shrimp together with the rice.

Nutrition per serving

• kcal: 408
• Protein: 31 g · Fett/Fat: 8 g · Carbs: 50 g