Caribbean-spiced Shrimp with Pineapple Salsa

Name: Caribbean-spiced Shrimp with Pineapple Salsa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Mexican
Ingredients: 1 teaspoons freshly ground black pepper; 2 teaspoons curry powder; 2 teaspoons ground allspice; 1 teaspoon ground coriander; 2 teaspoons ground cumin; 1 teaspoon ground ginger; 0 teaspoons ground red pepper; 907 grams unpeeled jumbo shrimp (16-20 count); 59 milliliters olive oil, divided; 1 Tbsp paprika; 12 servings Pineapple Salsa; 1 teaspoons salt

The recipe Caribbean-spiced Shrimp with Pineapple Salsa could satisfy your Mexican craving in about 45 minutes. This recipe serves 12. One serving contains 130 calories, 16g of protein, and 6g of fat. It works well as an affordable main course. It is a good option if you're following a gluten free, dairy free, and primal diet. Head to the store and pick up olive oil, ground coriander, salt, and a few other things to make it today. To use up the ground allspice you could follow this main course with the Allspice Angel Food Cakes With Pineapple Curd And Oven-dried Pi as a dessert.

Instructions

Combine first 10 ingredients, including fennel if desired, in a small bowl.

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Fennel

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Bowl

Peel shrimp, leaving tails on; devein, if desired. Dredge shrimp in spice mixture.

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Shrimp

Heat 2 tablespoons oil in a large skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Add shrimp, in batches, and cook 2 to 3 minutes or until shrimp turn pink.

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Shrimp

Add remaining 2 tablespoons oil to skillet, as needed, to cook remaining shrimp.

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Shrimp

Cooking Oil

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Frying Pan

Serve shrimp warm or at room temperature with Pineapple Salsa.

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Pineapple

Shrimp

Salsa

Wine note: Napa Valley winemaker Jeff Morgan produces Solo

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Wine

Rosa, a dry California ros, and Covenant, a kosher Cabernet Sauvignon. Jeff wrote Dean & DeLuca: The Food and Wine Cookbook and The Working Parents Cookbook. His recently penned wine book, Ros, A Guide to the World's Most Versatile Wine, appeared in bookstores in May. Below, Jeff pairs wine with this flavorful shrimp recipe.

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Wine

Shrimp

With so many bright flavors and spices, this dish embodies the color and heat of the tropics. A ripe, lush Chardonnay from Northern California will cool the palate but also have the weight to stand up to this full-bodied culinary presentation. I recommend Ramey Cellars Russian River Valley Chardonnay (about $35). - Jeff Morgan

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Chardonnay

Spices

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Bowl

Frying Pan

Ingredients

Servings:

1teaspoons

freshly ground black pepper 2teaspoons

curry powder 2teaspoons

ground allspice 1teaspoon

ground coriander 2teaspoons

ground cumin 1teaspoon

ground ginger 0teaspoons

ground red pepper 907grams

unpeeled jumbo shrimp (16-20 count)59milliliters

olive oil, divided 1Tbsp

paprika 12servings

Pineapple Salsa 1teaspoons

salt

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are great choices for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Ziobaffan Organic Pinot Grigio with a 4.6 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.