Wednesday, July 26, 2017

Shrimp with Peppers, Onion and Pineapple

Okay, I know you’re thinking ,“Enough with the easy”. But this recipe is truly so easy, so tasty and looks so pretty that I had to repost it. I started making this last year and I find it has become my "go to" recipe.

If you choose, you can substitute pieces of chicken breast for the shrimp.

You have a choice of making it hot with our Green Chili Olive Oil (OMG, I am obsessed with this oil. Just sniffing it awakens my taste buds.) or toning it down with our Garlic Infused Olive Oil. Either way, this is delicious!

Anyway, I serve this over steamed white rice and it takes longer to prepare the rice than this main dish.  You can have this dish on the table in 30 minutes. Your family will devour it in 5 minutes; that's how good it is.

   Shrimp with Peppers, Onion and Pineapple


¼ cup of either Joe and Son’s Green Chili Olive Oil or Joe and Son’s Garlic Infused Olive Oil
½ cup Joe and Son’s Pineapple Balsamic Vinegar
½ each medium red bell pepper and medium yellow bell pepper, cut into bite sized chunks
1 medium yellow onion, cut into bite sized chunks
1 pound medium shrimp, tails removed, deveined and without shells
1 20 ounce can of pineapple tidbits, drained
scallions, for garnish

In a medium sized saute pan, heat the Olive Oil and add the chopped bell peppers and onion. Stir and cook over medium heat until the onions are milky and soft in texture.

Add the shrimp and stir until they are pink and cooked.

Add the pineapple pieces and the Pineapple Balsamic.

Lower the heat and continue to stir the mixture for about 5-7 minutes until the juices take on the consistency of a thin syrup.

Serve over white rice and garnish with chopped scallions

Serves 4





Spinach Salad with Grilled Chicken, Mandarin Oranges and Strawberries

Oh, my goodness.  The thought of spending time in the kitchen preparing a heavy meal leaves me exhausted before I've even begun. During this hot weather I want easy and quick recipes that are tasty.  Doesn't everybody?

For easy meals, I tend to go to hearty and healthy  salads that are light and refreshing in appearance and taste.  The preparation is simple and the clean-up is quick.

If you'd rather use cooked shrimp instead of the grilled chicken, this recipe will work equally well.

Grilled Chicken, Strawberry, and Spinach Salad
 Strawberry/ Basil Vinaigrette

     Vinaigrette: combine in a lidded jar and shake to mix well

1/2  cup Joe and Son’s Strawberry Balsamic Vinegar
1/2  cup Joe and Son’s Basil Olive Oil

4 grilled chicken breasts halves (seasoned with salt and pepper), sliced
6 cups fresh baby spinach leaves (approximately)
12 strawberries, sliced
1 cup (canned) mandarin orange segments, drained
1 red onion, very thinly sliced

Chill all of the above ingredients except the chicken slices.

Toss the spinach leaves in some of the dressing. (Do not overdress.) Arrange a pile of the dressed spinach leaves on each plate. Top with the grilled chicken, red onions, strawberries, and oranges. Drizzle a little extra dressing over the chicken. Serve at once.
Serves 4