Prepared by The Culinary Team @ Griffin Hospital Dining Services.
You can throw this great dish together quickly. The only time-consuming step is peeling the shrimp. If you prefer and need to cut time, use tuna steak or chicken breast cut into chunks instead.
40 frozen medium shrimp
1/4 cup frozen 100% pineapple juice concentrate, thawed
1 tablespoon natural honey
1 tablespoon Dijon mustard
Pinch of salt
Freshly ground black pepper to taste
2 teaspoons extra-virgin olive oil
1 cup fresh or canned unsweetened pineapple, diced
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- Quickly thaw the shrimp by rinsing in cold water. Peel, pat dry, and set aside.
- In a medium bowl, stir together the juice concentrate, honey, mustard, salt, and pepper. Add the shrimp and stir to coat.
- Drizzle the oil in a cast-iron grill pan and place over high heat. When the pan is very hot, add the shrimp one by one and grill for 2 to 3 minutes on each side (do not overcook). Serve with the pineapple.
152 calories, 4 g fat (<1 g sat fat), 12 g protein, 18 g carbohydrate, 1 g fiber, 91 mg cholesterol, 284 mg sodium