I get so much inspiration from Instagram. I’ve posted about Instagram fun before, but this time something caught my eye that I had to recreate:
Pineapple may be my favorite fruit, and who doesn’t like shrimp? Sold. I don’t properly know what’s in the original (is that rice?) but in my version I made the base with one of the vegetables I’m having a moment with–cauliflower!–and added quick cooking shrimp and the fruit of the pineapple I served it in. Crazy delicious, simple, and with a presentation that has a bit of tropical wow factor. So perfect for summer!
- 1 tbsp sesame oil1 small onion2 garlic cloves1 small cauliflower1 pineapple (~4 lbs)1/2 lb shrimp, peeled and deveined1 tbsp coconut aminos2 tsp fish oil1 tsp chili flakes1/2 tsp salt, or to taste
- Heat the sesame oil over medium heat in a large skillet.
- Dice the onion, add to the hot oil. Mince the garlic, add to the onions. Stir until soft and fragrant.
- Rice the cauliflower in a food processor, add to the onion and garlic mixture and cook until soft.
- Slice a pineapple lengthwise. Cut out the tough core, then hollow out the halves by cutting and scraping bite-size chunks out, add to the skillet.
- Add the rest of the ingredients, to the skillet also and stir to combine. Cook until the shrimp is pink, then load back into the cauliflower halves. Top with more chili flakes, black sesame seeds, and snipped chives or green onions (if desired).