Tuesday, August 7, 2012

Thai 'Rice' with Pineapple and Shrimp

This is yet another one of our family's favorite recipes that has had to go 'bye bye' since we started eating on P10.  It's also based on an old WW recipe and we love this extra kick and refreshing pineapple bite to this one. 

Again, for you Susies out there, feel free to kick up the spices and for those who don't appreciate the spicy, feel free to tone it down a bit.  When I make this I skip the chiles and cilantro and use chili powder instead. 

This could be a quick and easy main dish or a great side dish to a lovely piece of fish.

Thai Rice with Pineapple and Shrimp
makes 4 servings

2 cups Cauliflower Rice
2 tablespoons butter
8 oz canned unsweetened pineapple chunks, drained or fresh, chopped
1 tablespoon tamari or soy sauce
1/2 average serrano chile, seeded and finely chopped

4 oz cooked small shrimp, thawed and chopped

2 tablespoons cilantro

Melt the butter in a large pan, mix in the rice and continue heating until rice is warmed through.   Stir in the rest of the ingredients and cook for another few minutes.

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