Pina Colada Shrimp Recipes

Steps:

• Cook and stir shrimp in hot oil in large skillet on medium-high heat 4 min. until almost cooked through. Add pineapple juice and pineapple chunks; bring to boil.
• Stir in rice and coconut milk; cover. Remove from heat. Let stand 5 min. (If all liquid has not been absorbed, cook on low heat additional 2 min. or until liquid is absorbed.) Fluff with fork. Spoon onto serving platter; sprinkle with coconut and green onion.

Steps:

• Peel the shrimp and devein them under running water.
• In a medium bowl, combine all the remaining ingredients except the rice.
• Add the shrimp, cover, and refrigerate for at least 1 hour or up to 5 hours (if it sits longer than this the lime juice will "cook' the shrimp).
• Using a slotted spoon, remove the shrimp from the marinade and thread on metal skewers.
• Prepare a fire in a charcoal grill.
• When the coals are medium hot, place the skewers on the cooking rack and cook for 2 to 3 minutes on each side, or until the shrimp turn pink.
• Serve with steamed rice, if you like.

Steps:

• Mix ingredients in blender until smooth; pour into glasses; garnish with pineapple wedges and maraschino cherries if desired.
• Note: This recipe is my adaptation of "The Authentic Piña Colada" printed on back of the Coco Lopez Real Cream of Coconut® can, which is the same as this but uses all (3 ounces) regular rum only ~ It's a great drink but I just love the inclusion of part coconut rum to make it even better!

Steps:

• 1. heat 1 inch oil in a large sauté pan over medium-high to 360°.
• 2. Whisk together coconut milk, preserves, 3 tablespoons cornstarch, and Worcestershire in a bowl. Combine coconut and Panko in another bowl.
• 3. Toss shrimp with 1/4 cup cornstarch; shake off excess. Dip shrimp into coconut milk mixture, then dredge in Panko mixture. Drop shrimp, one at a time into hot oil and Fry in batches until golden, about three minutes. Transfer shrimp to a paper towel lined plate.
• 4. pineapple rum dipping sauce: 1 cup pineapple preserves. 1/4 cup coconut milk 2 tablespoons fresh lime juice 2 tablespoons dark rum, optional 1/2 teaspoon red pepper flakes salt to taste melt pineapple preserves in a small skillet over medium low heat. Whisk in coconut milk, lime juice, rum, and pepper flakes; let sauce cook one minute. Remove sauce from heat and season with salt.

Steps:

• Peel the shrimp (the really big ones don't have the vein!).
• Mix the pina with the rum.
• Pour over shrimp, reserving a small amount for the grilling process.
• Marinate for no longer than 30 minutes or the acids will turn it into ceveche.
• Grill for approximately 2 minutes each side, brushing each side with mix.
• Serve with the above mentioned aioli or your favorite tropical/sweet sauce.