Island Tropical Shrimp With Fruit Salsa Recipes

Steps:

• In a large bowl- combine all ingredients except shrimp & set aside.
• Go ahead & preheat your grill to medium heat.
• Toss shrimp in baste mix & grill on lightly oiled grill. Turning once, cook 4 minutes on each side.
• Baste shrimp once more before serving.
• Serve on top of warm fruit salsa.
• Warm Fruit Salsa:.
• In sauté pan over medium heat- sauté oil, onions, garlic and jalapeños for 2- 3 minutes.
• Add fruit and tomatoes, cooking for 2 - 3 minutes, don't stir or over-mix as fruit will break up.
• Add cumin, coriander, lime juice & hot sauce. Cook 1 - 2 minutes, the fruit should be warm, not mushy.
• Add chopped cilantro when ready to serve.
• Serve on top of warm fruit salsa.

Steps:

• In a large mixing bowl combine all the ingredients. Stir and refrigerate until use. Best if used the same day it is made.

Steps:

• In a bowl, mix the pineapple and the reserved juice from 1 can, mangos, peppers, cilantro, lime juice and pulp, orange juice, rum, and garlic. Let stand for one hour before adding chicken.
• Strain the juice from the salsa to use for the marinade. Set aside enough salsa without the juice to use for topping the chicken. Marinate the chicken breast halves in the bowl with the remaining salsa and juice mixture for 2 to 6 hours.
• Preheat oven to 325 degrees F (165 degrees C).
• Discard salsa used for marinating, and bake chicken for 30 minutes in the preheated oven, or until chicken juices run clear. Top with reserved salsa to serve.

Steps:

• In a saute pan, add rum, pineapple juice, red onion, garlic, red pepper, salt, and ginger.
• Bring to simmer on medium heat.
• Let cook for 5-7 minutes, to allow the flavors of the vegetables to let out.
• Gently drop shrimp into the pan and braise on medium low heat until pink, about 4 minutes.
• Remove shrimp and arrange half in each avocado skin "chests".
• Serve with rice for a fuller meal.
• For salsa, after chopping all ingredients to appropriate size, mix together and season with salt and pepper.
• Let sit for at least 30 minutes to marinate.
• Serve over hot shrimp, to look like an opened chest of buried treasure.
• Drizzle pan sauce over the whole dish for extra flavor.

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the linguine, and return to a boil. Cook until the pasta has cooked through, but is still firm to the bite, about 11 minutes.
• While pasta is cooking, combine the olive oil, pineapple juice, orange juice, orange zest, lemon zest, salt, pepper, and garlic in a blender. Blend on high speed until smooth.
• Pour sauce into a large skillet over medium-high heat. Bring to a simmer and cook for 2 minutes. Add the shrimp and parsley; cook until shrimp are pink and cooked through, 3 to 5 minutes.
• Drain the linguini, and place on a serving platter. Spoon the shrimp and sauce over the pasta, and top with a sprinkle of Parmesan cheese.

Steps:

• Gently toss together all ingredients with salt and pepper to taste.

Steps:

• In a large resealable plastic bag, combine the first eight ingredients. Add shrimp; seal bag and turn to coat. Refrigerate 2 hours., Drain shrimp, discarding marinade. On each of 30 metal or soaked wooden appetizer skewers, thread one shrimp, one mango cube and one pineapple cube. Heat a grill pan over medium heat. In batches, cook kabobs 2-3 minutes on each side or until shrimp turn pink.

Steps:

• Combine all ingredients in medium bowl. Season with white pepper and salt. (Can be made 3 hours ahead.)

Steps:

• In a large resealable plastic bag, combine the first eight ingredients. Add the shrimp; seal bag and turn to coat. Refrigerate for 30 minutes., Meanwhile, place salsa ingredients in a food processor; cover and process until finely chopped. Transfer to a small bowl. Chill until serving., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Thread shrimp onto three metal or soaked wooden skewers. Grill shrimp, covered, over medium heat or broil 4 in. from the heat for 5-8 minutes or until shrimp turn pink, turning once. Serve with salsa.,