Happy Friday! This week went by quicker than last, but was more stressful so I’m not sure which is better?! Anyway, if you’re a long time follower then you know I love trying out new recipes. So when I was offered a copy of the cookbook Trading Dishes – I couldn’t wait to try out the recipes.
The cookbook is by Chef Steven Ferneding and he shares recipes from his travels around Southeast Asia. The book gives a handful of recipes from countries like India and Thailand. The recipe I tried out last weekend is from Sri Lanka. I picked this one out because 1) it looked easy 2) I like pineapple 3) I like shrimp. Technically the recipe calls for prawns, but I used regular shrimp.
First, I had to cut the pineapple. The recipe calls for 1/2 a pineapple, quartered, and cut in thick slices.
I defrosted my shrimp, peeled, and dried them. The marinade is super easy and the shrimp only needs to marinate in the plastic bag for 5 minutes. I put the shrimp, mint, dill, and lemon juice in a bag and make sure the shrimp is all coated. I also added a little bit of olive oil (not in the recipe) because it looked a little dry.
While the shrimp marinated for a few minutes, I toasted some shredded coconut in a pan. During this time I also rubbed down the pineapple slices with coconut oil.
Then, I grilled the pineapple and shrimp. I used a grill sheet pan so that the shrimp and pineapple didn’t fall through the grates of the grill. I didn’t skewer them as directed in the recipe.
Serve with a sprinkle of the toasted coconut and you’re done! It was really tasty and so easy to make! The prep time was short which I love. I ate the shrimp and pineapple with some rice and sugar snap peas on the side.
The shrimp and pineapple were so good. I definitely plan to make it again especially since the weather is warming up so grilling will be happening a lot more frequently. I also can’t wait to try out another recipe!
*This book was sent to me complimentary, but all opinions are my own.*