Page 11 - AM holiday recipes_2021_sm

Sheet Pan Hawaiian Pineapple Shrimp

Tacos with Creamy Jalapeño Special Sauce

1
1 pounds large shrimp, peeled and deveined Preheat the oven to 425 degrees F.
2
2 tablespoons extra virgin olive oil On a baking sheet, toss together the shrimp, 1

3-4 cloves garlic, minced or grated tablespoon olive oil, garlic, chili powder, soy sauce,
2 teaspoons chili powder sriracha, and a pinch each of salt and pepper.
Arrange in a single layer on one side of the pan.
1 tablespoon low-sodium soy sauce To the other half of the pan, add the pineap-

1 tablespoon sriracha ple, shallot, and jalapeño. Toss with 1 tablespoon
flaky sea salt and black pepper olive oil. Transfer to the oven and roast 8-10

2 cups fresh pineapple chunks minutes or until the shrimp is cooked. Turn the oven
to broil and broil for 1 - 2 minutes, until the pineapple
1 medium shallot, thinly sliced has charred.

Creamy Jalapeño Special Sauce Remove from the oven and toss the shrimp and

1 jalapeño pineapple together. Set aside.
1
cup plain greek yogurt To make the sauce: de-seed the jalapeño, if desired.
2
To a blender, add the yogurt, roasted jalapeño, juice of
juice of 2 limes 1 lime, honey, and cup cilantro. Blend until smooth.
1
2 teaspoons honey Season with salt. 4
3
1 cup cilantro, roughly chopped Toss together the remaining cup cilantro, the corn,
4
1 ear raw or grilled corn, kernels removed from the cob juice of 1 lime, and pinch of salt.

warmed corn or flour tortillas, plus mashed avocado, Stuff the shrimp and pineapple into the warmed
for serving tortillas and drizzle with the Creamy Jalapeño
Special Sauce, avocado, and lettuce. Enjoy!

I am always looking for creative meals with fish since my wife is a pescatarian. We are both taco lovers
and have high standards (especially since we lived in southern California for four years).
This recipe definitely falls into the “fantastic” bucket!
~ Ben Larsen