My dog Maverick is in a deep depression.
His other mom, Katie, decided to leave us for the great north Idaho. He is so sad, he can barely bark when people leave the house anymore. Before Katie left, she and Maverick were able to have one last photoshoot. Here are some of my favorites:
I am not sure what this has to do with pineapple, coconut and shrimp fried rice, but I just really wanted to post this modeling session.
Katie, if you are reading this please come back soon. We miss you very much!
I saw an idea for shrimp fried rice in a cute hollowed out pineapple on Rasa Malaysia and thought I would try to expand on her recipe. If you haven’t been to Rasa Malayasia and you like Asian food, please go now, you will never look back! She is amazing. Anyways, I made a few additions (coconut, pecans) and scrapped the shrimp paste, because I think that stuff smells disgusting. This makes a great side dish or even a meal if you add a salad. And for all of my seafood phobic friends out there, you can certainly substitute the shrimp with chicken, beef or tofu.
Pineapple, Coconut and Shrimp Fried Rice
Printable recipe here
1 whole pineapple
8 oz of raw shrimp chopped (deveined, tails and shells removed)
8 oz. steamed white rice
2 cloves garlic chopped
1 fresh red chili (seeded and cut into small pieces)
1 tablespoon fish sauce
1 cup coconut milk (lite or regular)
½ cup sweetened shredded coconut
1 tablespoon pineapple juice
1/2 teaspoon dark soy sauce
2 tablespoons pecans chopped
2 tablespoons canola or vegetable oil
Cilantro leaves for garnishing
Cut pineapple in half. Carefully cut around the edges of the pineapple while still keeping the out skin in tact. Reserve half of the pineapple shape for a serving dish. Use about 1 cups of chopped pineapple for the rice.
Heat oil in large fry pan over medium heat. A wok is best, but a frying pan will definitely work great. Saute garlic and red chili until just fragrant.
Add shrimp and stir-fry until shrimp is almost all the way pink. Add rice, pineapple pieces, pineapple juice, coconut milk, coconut and stir.
Then add fish sauce and dark soy sauce and stir. Let cook about 5 minutes and then stir in pecans. Spoon into pineapple half and serve immediately garnished with cilantro.