After working with pineapple recipes for a couple of weeks, I still had some fresh spears of the juicy fruit in my refrigerator. Since I needed a quick meal last night, I decided on stir-fry. With a pound of shrimp and a few vegetables along with the pineapple, dinner was ready in less than 30 minutes.
I used 26/30 count shrimp, meaning there are 26 to 30 shrimp in one pound. The lower the numbers, the larger the shrimp. To save time, I buy the shrimp that have already been peeled and the veins (the black line along the outer curve of the shrimp the digestive tract) have been removed. If I am going to boil or grill the shrimp and want to be sure I get the most flavor, I buy them with the shells on and remove the vein myself.
Have all the ingredients for the stir-fry prepared and ready to go before you actually start cooking. Start cooking the rice at about the same time you begin preparing the stir-fry ingredients. This dish doesnt require a lot of different vegetables to chop, so, really, in no time at all you’ll have a delicious meal — no take-out required.
Quick Stir-Fried Shrimp with Fresh Pineapple
- 1/3 cup water
- 1 tablespoon cornstarch
- 1/4 cup chicken broth
- 1/4 cup reduced-sodium soy sauce
- 1/4 cup rice vinegar
- 3 tablespoons dry sherry
- 1/2 teaspoon crushed red pepper flakes
- 2 to 3 tablespoons canola or grapeseed oil
- 1 pound bag frozen shrimp (26/30 count), peeled, deveined
- 1 medium red bell pepper, cut into small squares
- 1 bunch green onions, sliced
- 2 cups small cubes of fresh pineapple
- 4 garlic cloves, minced
Make the sauce by combining cornstarch and water in a large cereal bowl. Use your clean finger to stir the mixture until the cornstarch is dissolved. Whisk in the chicken broth, soy sauce, vinegar, sherry and red pepper flakes. Set the sauce aside.
In a large non-stick skillet or a wok, heat about 1 tablespoon of oil over high heat. Add the shrimp and stir-fry until they have completely changed color. The shrimp I used were a gray-blue color when raw and turned white when they were cooked. They will feel more firm than when they were raw, but they should not feel hard. Transfer the cooked shrimp to a plate.
Very carefully wipe out the pan with a paper towel. Add remaining oil to cover the bottom of the pan. As soon as it is hot, add the red peppers and stir fry for 1 minute.
Add green onion. Stir fry for another minute.
Add the fresh pineapple and stir-fry until heated through, just a couple of minutes.
Add the shrimp and the garlic and stir fry for 1 minute.
Pour in the sauce and stir to combine. Bring to a boil and cook just until sauce thickens.
Serve hot with cooked rice. Makes about 4 servings.