Related Recipes
METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Coconut Pineapple Shrimp Skewers
with Butter Coconut Rice
2018-05-11
https://www.metro.ca/userfiles/image/recipes/brochettes-de-crevettes-a-l-ananas-et-a-la-noix-de-coco-10766.jpg
PT45M
PT30M
PT1H15M
Press lime juice.Finely chop the onion.Cut pineapple into chunks.Peel the shrimp.In a bowl, combine 1/3 of the coconut milk, tabasco sauce, soy sauce, lime juice, some salt and pepper.Add the shrimp, tossing to coat, and place in the fridge for 15 minutes to marinate.Preheat a BBQ or grill pan grill to medium-high heat.Dissolve broth cube(s) in boiling water (2 cups per cube).Retain amount of broth indicated in recipe ingredient list and discard or keep the rest for another occasion.In a pot over medium heat, melt the butter and add the onions, sautéing for about 2-3 minutes.Add rice, remaining 2/3 coconut milk and broth to the pot, bring to a boil, reduce and let simmer until all the broth is absorbed, about 12-15 minutes.Remove the shrimp from the marinade and reserve.Thread pineapple and shrimp on the skewers.Coat the grill with oil then add shrimp and pineapple skewers.Grill for about 3-5 minutes, brushing the top side with reserved marinade, flip the skewers and grill for another 3-5 minutes, brushing the other side with marinadeServe rice with skewers and garnish with fresh coriander.Source: Missfresh.com
2
0
0
0
0
1/2 pineapple
1/4 cup (60 mL) butter
1 cup (250 mL) vegetable broth
6 wooden skewers
4 g coriander
250 g shrimps
2 Tbsp. (30 mL) olive oil
1 1/2 cup (375 mL) coconut milk
1 lime
1/2 yellow onion
3/4 cup (180 mL) white rice
2 tsp. (10 mL) soya sauce
4 tsp. (20 mL) Tabasco
Coconut Pineapple Shrimp Skewers with Butter Coconut Rice
2
servings
0:45
Preparation
0:30
COOKING
1:15
TOTAL TIME
Ingredients
-
1/2
pineapple
-
1/4 cup
(60 mL)butter
-
1 cup
(250 mL)vegetable broth
-
6
wooden skewers
-
4 g
coriander
-
250 g
shrimps
-
2 Tbsp.
(30 mL)olive oil
-
1 1/2 cup
(375 mL)coconut milk
-
1
lime
-
1/2
yellow onion
-
3/4 cup
(180 mL)white rice
-
2 tsp.
(10 mL)soya sauce
-
4 tsp.
(20 mL)Tabasco
Preparation
Press lime juice.
Finely chop the onion.
Cut pineapple into chunks.
Peel the shrimp.
In a bowl, combine 1/3 of the coconut milk, tabasco sauce, soy sauce, lime juice, some salt and pepper.
Add the shrimp, tossing to coat, and place in the fridge for 15 minutes to marinate.
Preheat a BBQ or grill pan grill to medium-high heat.
Dissolve broth cube(s) in boiling water (2 cups per cube).
Retain amount of broth indicated in recipe ingredient list and discard or keep the rest for another occasion.
In a pot over medium heat, melt the butter and add the onions, sautéing for about 2-3 minutes.
Add rice, remaining 2/3 coconut milk and broth to the pot, bring to a boil, reduce and let simmer until all the broth is absorbed, about 12-15 minutes.
Remove the shrimp from the marinade and reserve.
Thread pineapple and shrimp on the skewers.
Coat the grill with oil then add shrimp and pineapple skewers.
Grill for about 3-5 minutes, brushing the top side with reserved marinade, flip the skewers and grill for another 3-5 minutes, brushing the other side with marinade
Serve rice with skewers and garnish with fresh coriander.
Source: Missfresh.com
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
