Spicy Rice with Pineapple, Chili, Ginger, and Shrimp

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Since we love spicy food, I added not only chili but also Tabasco. For 'presentation', I topped it with a few arugula leaves. I love greens; they please my eyes :-) Also, I'm quite fond of lemon juice. After fully plating the dish, I added a few drops on top.

Ingredients

Rice - 7.1 oz
Canned Pineapple Chunks - ½ can
Shrimp - 10.6 oz
Grated Ginger Root - 4 teaspoons
Salt - to taste
Mild Chili Spice - 1 piece
Garlic - 4 cloves
Butter - 1.1 oz

Step by Step guide

Step 1

Cook the rice.

Step 2

Meanwhile, take the pineapple out of the can. If the pieces are round, cut them into small pieces. Do not discard the juice from the can; we will need it later.

Step 3

Remove the seeds from the chili, and chop it. Grate the ginger and chop the garlic.

Step 4

Sauté the shrimp. Add the butter to the pan, then all the garlic. Let it release its aroma, then add the shrimp and sauté until partially cooked, about 2–3 minutes over medium heat.

Step 5

Add the chili, pineapple pieces, and all the grated ginger to the sautéed shrimp. Cook everything for another 2 minutes.

Step 6

Check the rice. If it is cooked, rinse it under water to remove excess stickiness.

Step 7

Add the rinsed rice to the pan with everything else. Mix thoroughly. Add the pineapple juice and cook for another five minutes. Season with salt and pepper.