One of my favorite items to keep on hand is frozen shrimp.
I keep both cooked and uncooked versions. Raw shrimp cook up in minutes and have more flavor, so I use them for pasta dishes and easy sheet-pan suppers. But cooked shrimp have their place on my menu, too. I love how quickly they thaw for salads and appetizers and other cold preparations.
The downside to precooked shrimp is the texture is a notch softer. My solution is to buy the large shrimp and then cut it in half. I know this may be counter-shrimp culture, so feel free to leave them large, but the solution works for us.
A super easy go-to recipe for shrimp is my Shrimp Pineapple Brochette, which uses easy pantry ingredients -- you can even use canned pineapple -- to create something that still feels high-end.
It's nutritious and versatile, working as either a meal when paired with some greens, a first course, or even an appetizer for parties. Shrimp brings protein and elegance, while pineapple balances out with both sweetness and acid.
I use prepared pesto for some fat and flavor, and highly recommend keeping a jar of prepared pesto in the freezer to scoop out for recipes. But, if you don't have any, just substitute a bunch of chopped herbs, olive oil and lemon juice for an easy, tasty version. And with skewers, I think it goes without saying that you can swap in whatever fruit you have in your kitchen -- grapes, grapefruit, orange segments and even canned mango all work beautifully.
Shrimp and Pineapple Brochettes
1 pound large cooked shrimp, cleaned, thawed if frozen
1 cup pineapple cubes, about 1/2-inch each, drained and halved if using typical large canned chunks (can substitute other fruit such as mango, grapefruit or oranges)
1 tablespoon prepared pesto
1 tablespoon lemon or lime juice
1 teaspoon extra virgin olive oil
Salt and ground black pepper
Chopped fresh mint, parsley or basil, optional
Special equipment:
12 small or 8 large skewers, or 24 toothpicks or cocktail picks if making appetizer bites
Cut shrimp into halves or thirds, depending on size of shrimp. Thread the skewers with alternating shrimp and fruit. Lay the skewers on a platter.
In a small bowl, whisk together the lemon juice and pesto. Drizzle the pesto mixture over the skewers, aiming mostly for the shrimp. Drizzle a few drops of olive oil onto the skewers. Top with freshly ground black pepper, the kosher salt and chopped herbs, if desired. Serve as a first course, an appetizer, or with a green salad for a light meal.
Makes 4 servings if serving as a first course or appetizer.
Food on 05/23/2018