Friday, May 6, 2016

Sweet and Spicy Shrimp

This recipe came about because a diabetic family member expressed a wistful complaint about not being able to eat some of his favorite dishes. Just because he cannot eat sweet dishes doesn't mean he doesn't crave a sweet BBQ sauce or dish with a sweet sauce.

If you'll recall, Joe and Son's Aged Balsamic Vinegars may taste sweet but they have no added extra sugars in them and they only have 3 carbs per tablespoon.  Cooking them for a few minutes over low heat reduces their volume, concentrates them further and they become thicker and sweeter than their original form. For this reason, we use many of them when we prepare low carb desserts.

This request was for a dish both sweet and hot.  However, you may substitute Joe and Son's Garlic olive oil for the Green Chili oil if heat isn't your thing. The taste will be different but still very good.

Sweet and Spicy Shrimp


¼ cup Joe and Son’s Green Chili Olive Oil
1 medium sized sweet red bell pepper, cut into thin strips
1 medium sized yellow onion, cut into 1” pieces
2 cloves garlic, minced
½ cup sliced scallions, green and white parts
1 pound medium sized shrimp, shelled, deveined with tails removed
½ cup Joe and Son’s Pineapple Balsamic Vinegar
1 cup canned pineapple tidbits, packed in natural juice, drained

Sesame seeds for garnish, if desired
Cooked rice for 4 servings

In a medium sized saute pan, heat the Green Chili oil to a moderate temperature. Saute the bell pepper and onion until the veggies are al dente.
Add the shrimp to the pan and cook until done.
Pour the Pineapple Balsamic into the pan and cook over low heat until the jiuces start to reduce and become a bit thick.
Add the pineapple pieces and stir until all ingredients are heated.

Serve over white rice.