A couple of weeks ago, I was out working in our back garden, cleaning out around our pineapple plants and trimming back some of the sun scorched flowers. When I got to the first pineapple plant we had planted, I thought that it is probably time to dig it out. It had all ready produced three wonderful sweet fruits, and I had read somewhere that the plant usually only produces twice and then starts to degrade, so I figured it was finished and time to be retired. I went over to give one last look and to my amazement, I was foiled again, it has not one but two crowns just starting to come out of the leaves, TWINS. Over the next couple weeks I kept my eye on the twins, wondering if the fruit would mature or not. One of our other older plants did produce a pygmy pineapple that we were not able to enjoy, as it was all core. Last Friday I picked one and chunked it up for a snack, boy was it sweet! I picked the other twin earlier this week, but wanted to try something different with it. I remembered an Old Bay recipe, Pineapple Shrimp Pyramids. What a perfect appetizer to go with our beef kabobs! I used my Vacuvin Pineapple Slicer which produced perfect slices, check out my October 22nd post on how to use it.
I placed my fresh pineapple slices in the center of the 4 pieces of foil, arranged 5 shrimp on top of each pineapple slice, sprinkled each with 1/2 teaspoon OLD BAY, 1 tablespoon red bell pepper and 1 tablespoon brown sugar. I topped each with 1 tablespoon butter. The directions said to "Bring the corners of the foil together up over each serving and twist to close, so that each packet resembles a large pyramid" I was foiled again, I do not have a flair for making pyramids, no matter what I tried, mine looked like large Hershey Kisses. Oh well, I love kisses!
Instead of putting them in the oven, I thought I would try them on the grill since I already had it going cooking the kabobs and potatoes (also foiled again). Grilled pineapple is so wonderful and I love grilled shrimp so how could this be anything but delish, and it was! Below is the recipe off Old Bay's website, I used fresh pineapple, and only 5 shrimp as I was serving them with beef kabobs and cooked them on the grill for about 15 minutes.
Pineapple Shrimp Pyramids from OLD BAY®
(click here for printable recipe)
Ingredients
1 can (16 ounces) pineapple slices, drained
1 1/2 pounds medium shrimp, peeled and deveined
3 teaspoons OLD BAY® Seasoning, divided
6 tablespoons red bell pepper, finely chopped, divided
6 tablespoons brown sugar, divided
6 tablespoons butter, divided
aluminum foil
Directions
Preheat oven to 350° F. Cut 6 strips aluminum foil, each 12 inches long. Place one pineapple slice in the middle of each piece of aluminum foil. Arrange 6 to 8 shrimp on top of each pineapple slice, each sprinkled with 1/2 teaspoon OLD BAY. Add 1 tablespoon red bell pepper and 1 tablespoon brown sugar to each. Top each with 1 tablespoon butter.
Bring the corners of the foil together up over each serving and twist to close, so that each packet resembles a large pyramid. Place packets on baking sheet.
Bake 20 minutes or until shrimp turn pink. Serve with great flourish!
8 comments:
oh this is so cool
So cool, or should I say ditto...
I love these clever little plays on the titles! I thought there was a missing box or cook going on over here...
Yummy!
I've got a couple of pineapple plants too, but I think it's going to be quite some time before I get fruit from them :(
That looks really good. I must try this soon. We don't have pineapple plant but we buy pineapples every week.
that looks delish and very clever use of foil
Yum! This looks delicious!
Shrimp is one of my favorites. I never thought of using the foil method to cook it. Great recipe.
Great way to use shrimps! Thanks for sharing :)
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