This is my 52nd post for this blog. I didn’t realize the 50th was the 50th, and also missed noting the 51st, so here: I’m calling out my 52nd. My posting frequency has slowed some since the beginning, in part due to an exhausted schedule, in part due to more nights out on warm evenings. I have all of these things I wish to spotlight, and I keep pushing back recipes thinking they’ll be more fitting for another time. But I intend to keep this going, even if slowly, in expectation that with time I blog all I have to share. I am kind of curious if eventually I’ll run out of ideas, like maybe the 203rd post, and have to stop. Or does taste and experience change enough to keep a continuous fodder for this small, insignificant space? Maybe it’s more likely I run out of steam before I run out of ideas. Who’s to say.
I’m also very nearly approaching the time at which I can no longer say “From a Chicago Kitchen,” which makes me sad. I doubt I’ll change it; I’ll just take the route most Suburbanites take, who say they’re Chicagoans in a greater-Chicago perspective. I hope whatever kitchen I have next has good lighting.
Anyways, this recipe is a great one, I think, for the beginnings of summer. I probably prepared it a few weeks ago now, so I’d expect pineapples would be even more ripe and delicious. I admit I didn’t make my own Teriyaki sauce- I’ve never had a very comprehensive Asian pantry to make things from scratch on a whim- but I certainly didn’t just toss the shrimp with something out of a bottle. There were a few bottles involved! I also ran out of Sriracha (the most terrible of crimes), but I’m including it in the recipe because of course it should be included.
Pineapple Teriyaki Shrimp
1 lb. raw shrimp, peeled and deveined
1 pineapple, prepared and chopped into 1 inch. cubes (about half of the fruit needed)
1 red bell pepper, roughly chopped
1 cup brown rice + 2 1/4 cups water
1/2 + 1/4 cup Teriyaki sauce, divided
1/4 cup low-sodium soy sauce
1/4 cup water
1 tbsp. Sriracha
1 tbsp. corn starch
1 tbsp. coconut oil
Dash red chili flake
Prepare the shrimp and toss with 1/2 cup pineapple cubes and 1/2 cup Teriyaki sauce. Allow to marinade for 15-20 minutes.
Cook the brown rice according to package directions, usually 1 cup of brown rice to 2 1/4 cups water, cooked for about 30 minutes. Fluff and set aside.
Using a blender, mix together about 1/2 cup of pineapple cubes, 1/4 cup Teriyaki sauce, 1/4 cup soy sauce, 1/4 cup water, corn starch, and Sriracha. Blend until the pineapple is completely pureed into the mixture. Set aside.
In a large wok or non-stick skillet, melt coconut oil over medium high heat. Add the marinated shrimp (pineapple included), red bell pepper, and an additional 1 cup of chopped pineapple. Cook the shrimp for about 3-4 minutes per side, until they are opaque. Once the shrimp is cooked and pineapple warm, pour the Teriyaki pineapple sauce over the shrimp. Stir frequently until the sauce coats the shrimp and thickens, about 2-3 minutes.
Serve rice and pineapple Teriyaki shrimp alongside each other. Be cautious with seasoning the rice- there is enough salt in the sauce without any additional salt added. Top with additional Sriracha as desired (you should always desire more Sriracha) and enjoy!