Recipe Of The Week: Pineapple Shrimp
INGREDIENTS:FOR THE SAUCE 1/2 c. pineapple juice 1/2 c. low-sodium chicken broth 1/4 c. low-sodium soy sauce 2 tbsp. Sriracha 2 tbsp. light brown sugar 2 tbsp. rice wine vinegar 1 tbsp. minced ginger 2 tsp. cornstarch FOR SHRIMP 1 lb. medium shrimp, peeled, deveined, and patted dry Kosher salt Freshly ground black pepper 4 tsp. extra-virgin olive oil 1 red bell pepper, chopped 2 c. fresh pineapple cubes 2 green onions, sliced, for garnish
DIRECTIONSIn a saucepan, combine the pineapple juice, chicken broth, soy sauce, Sriracha, brown sugar, vinegar, ginger, and cornstarch over medium heat. Let simmer until thickened and reduced by a third, about 7 minutes. Season the shrimp with salt and pepper. In a large skillet, heat 3 teaspoons olive oil over medium heat. Add the shrimp and cook, flipping once, until pink, 2 minutes total. Transfer to a plate. Add the last teaspoon of oil to the same pan. Add the bell pepper and cook until just cooked, about 3 minutes. Add the pineapple and the sauce and turn the heat to high. Once the mixture is simmering, add the shrimp and stir to combine. Serve right away with green onions on top. See full recipe here.