Sweet and Spicy Pineapple Shrimp Stir Fry & Eliza Visits

Early last week, I had texted Wende so she could ask Eliza if she would like to come down for a weekend visit and she picked Sunday.  They usually get here around 4pm (after her nap) so dinner is always part of the visit.  We had some pineapple and colored peppers that needed to be used and some shrimp in the freezer so I looked thru my recipes and found the perfect one for these ingredients and a crowd - Mary’srecipe for Pineapple Shrimp Stir Fry. 

I followed her recipe except I scaled it up for 6 servings (shown below) and did not use spicy BBQ sauce but had hot sauce on the table for those who wanted it.  I also removed the shrimp tails for easier eating with a fork.  You can click on the above link for the original recipe and pics.

Pineapple Shrimp Stir Fry – Adapted form Barefeet In The Kitchen

The Ingredients:

3 tablespoons butter

1½ pound 21-25 count shrimp peeled, deveined, and tails removed

2-3 teaspoons olive oil

3 cups fresh pineapple sliced and cut bite-size

1½ large red and orange bell pepper chopped into bite-size pieces

¾ cup Sweet Baby Ray’s barbecue sauce

4 green onions sliced thin

Hot sauce - optional

The Instructions:

1. Rinse the shrimp and pat dry with a paper towel. In a large skillet, over high heat, melt 2 tablespoons of butter. 

2.Add the shrimp and spread across the pan in a single layer. Let it cook without touching it for about 1 minute. Flip the shrimp over and cook an additional minute. When the shrimp is light pink and cooked through, remove to a plate. (As you can see Larry used a wok)

3. Reduce the heat to medium high and add a drizzle of oil to the hot pan. Toss the peppers in the oil and let them cook until they are slightly browned and barely softened, about 2 minutes. Add the pineapple, toss with the peppers, and let it soften slightly, about 1-2 minutes.

4. Add the barbecue sauce, stir, and increase the heat to high. 

5.When it starts to simmer, return the shrimp to the pan, toss everything together to coat well, and cook for about a minute as the sauce thickens slightly. 

6. Remove from the heat and add the green onions (I had them sitting there but forgot them).

I served it over white rice.

The Verdict:

Everyone thought it was delicious and a keeper recipe and I liked that it was simple, quick, and one-pan.

Before supper we played with Eliza and she showed off her bike riding skills.

Photos can be enlarged by clicking on them and the blue words are links.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

10/4/20 meal date