Shrimp & Rice in Pineapple Bowl Recipe

Serves: 4

Ingredients:
2 tbsp peanut oil
3 tbsp tamari
3 tbsp oyster sauce
1 tsp sesame oil
6 cups cooked (long grain white rice)
1 garlic clove (peeled and minced)
1 orange or yellow bell pepper (chopped)
4 scallions (thinly sliced)
1 tbsp cilantro (chopped)
1/3 cup celery (finely chopped)
1 tsp fresh grated ginger with juice
2 fresh pineapples (halved length wise, hallowed and cored, chop pineapple and reserve any juice together in a bowl)
1 tbsp butter
5 oz jar Earth & Vine Red Bell Pepper & Ancho Chili Jam
20 fresh shrimp (16-20 per lb) shelled and de-veined.


Directions:
Add peanut oil to a large pre-heated skillet over medium to medium/high heat. Add tamari, oyster sauce, sesame oil and rice. Stir well, until sauces coat the rice, add chopped vegetables and herbs until well mixed. Toss in 3/4 cup pineapple and 2 tbsp pineapple juice. Adjust temperature to low to maintain heat. In a large pre-heated skillet add Red Bell Pepper & Ancho Chili Jam and butter, when mixture is well heated add shrimp and sauté until both sides are well coated and pink. Fill pineapple halves with rice and top with shrimp, drizzle jam mixture evenly over 4 rice bowls.

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