Receta Oh No, Foiled Again
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®
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!