Sometimes I have neglected the more Polynesian flavors, so I decided to do a dish that has both Polynesian and Caribbean influences. This is a simple dish that is best served over white rice. As many of my dishes do, this has the play between heat and sweet as a major component. You can always increase the heat by not removing all of the pepper seeds or by substituting hotter peppers with more capsaicin.
1 pound of large (16-20 count shrimp)
1 1/2 cups of pineapple, diced
6 small sweet peppers, sliced
3 jalapenos, seeded and sliced
1/2 cup of chopped green onion
2 cloves of garlic, minced
2 tablespoons of shredded, unsweetened coconut
3 tablespoons of coconut oil
In a skillet or wok, heat the coconut oil over medium heat. Add the garlic, jalapeno and sweet peppers. Reduce the heat and sweat the mixture for 2 to 3 minutes, until soft, but not browned. Return the heat to medium. Add the coconut and shrimp. Saute for 3 minutes or until the shrimp are beginning to turn pink. Add the pineapple and green onion. Cook for another 1 to 2 minutes. Serve over rice or as a stand alone dish. Serves 2 to 4 people.