Spicy rice with shrimps in pineapple
2 servings
25 minutes
Spicy rice with shrimp in pineapple is a delightful dish of Pan-Asian cuisine that combines the freshness of tropical fruits with spicy Eastern notes. The origins of this recipe can be found in Thailand's street food, where pineapple is used not only as an ingredient but also as an original serving method. The sweetness of pineapple harmonizes with the spiciness of red chili pepper, while shrimp adds a seafood touch. Curry and paprika provide a rich aroma, and corn adds a light sweetness. The dish turns out bright, fragrant, and layered in flavor. It can be served directly in halved pineapples, making it not only tasty but also impressive on the table. It pairs excellently with white wine or light refreshing drinks.
1
Cut a small pineapple in half lengthwise. Carefully extract the flesh.
- Pineapple: 1 piece
2
Sauté finely chopped bell pepper and chili pepper in olive oil. Add shrimp and sauté for a minute.
- Red sweet pepper: 1 piece
- Red chili pepper: 1 piece
- Shrimps: 200 g
- Olive oil: to taste
3
Continuously stirring, pour in the raw egg, add curry, paprika, and pieces of chopped pineapple. Mix the pre-cooked rice with the resulting mixture and add corn.
- Chicken egg: 1 piece
- Curry: pinch
- Ground paprika: pinch
- Pineapple: 1 piece
- Long grain rice: 0.8 glass
- Canned corn: 50 g
4
Place in half pineapples, optionally sprinkle with cashews on top, decorate and serve with wine.
- Pineapple: 1 piece