Sticky Shrimp and Pineapple with Jasmin Rice.

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I was busy all day yesterday! Cycling up and down town, checking out all the garden centres and deciding which plants to buy for my bedroom, the plan is to turn it into an urban jungle.
I am lucky enough to have been in the real jungle a few times and I loved it so much I have decided to recreate it in mini size in my bedroom.
Ok, maybe not a jungle but a few big plants anyway.
Once I have a vision it needs to be exactly that so seriously, I thing I pretty much covered the Tour de France in distance looking for plants. It was market day so its too busy to drive, we have a lot of Germans coming over since we live on the border so I had to cycle everywhere.
But I got what I was looking for!!! My bedroom is filled with plants and it looks great, mission accomplished. But…
…then came dinner time I wanted to go and get Chinese take away (I feel a bit ashamed to admit to that), but sometimes you just can’t do everything. Then I realized I would have to get on my bike again and that  wasn’t really an option, I was exhausted by then.
Truth is, it’s quicker to cook it at home than to go and get it, and so much better too. This was done in a jiffy, and really delicious and healthier than take out.
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Dairy free  ✔

Ref. sugar free  ✔

Egg free  ✔

Serves: 4

Ingredients;

1 lb. cleaned and de-veined Jumbo Shrimp
1 C. Fresh Pineapple Chunks
2 tsp. Ground nut oil, or canola
2 cloves garlic peeled and grated
1/2  thumb sized piece of  fresh ginger, peeled, finely chopped or grated
1 piece of stem ginger in syrup from a jar, chopped
1 tbsp. Soy sauce or
1 tbsp Ketjap manis
½ cup chicken stock
2 tbsp. Shaoxing Wine, or Dry Sherry
2 tbsp. tomato paste
2 tsp. hoisin sauce
2 tsp. honey or coconut sugar
1 tsp. Sambal Oelek
1/3 C tbsp. cold water mixed with 2 tsp. corn starch.
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Method:

In a bowl mix the ingredients for the sauce;  Soy sauce, Ketjap manis, chicken stock, Shaoxing Wine, tomato paste,Sambal Oelek, hoisin sauce and honey or coconut sugar.

In a wok heat the oil and fry Garlic and ginger for a minutes or so on medium heat. Turn the heat to high before adding the shrimp. Fry for a minute,  add the pineapple and the sauce, lower the heat again to medium and let come to a simmer.

Dissolve the  cornstarch in cold water and add to the sauce.

Gently cook for about 3 minutes  until sauce has thickened and shrimp a cooked. If the sauce is too thick add a little more water, taste and adjust seasoning.

Serve immediately over some Jasmin rice or noodles. I serve this with cucumber sticks.

Enjoy!

Myra XO.

 

 

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If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day. ♥

 How about dessert?  Apples & Blackberries with an Almond Cookie dough Crumble or maybe TWO Ingredient Coconut Ice Cream

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