Roasted Seafood-Stuffed Pineapple
Roasted Seafood-Stuffed Pineapple might be just the beverage you are searching for. For $4.5 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and pescatarian recipe has 451 calories, 37g of protein, and 17g of fat per serving. This recipe serves 4. Not a lot of people made this recipe, and 8 would say it hit the spot. This recipe from Martha Stewart requires pimientan arabe, white onion, garlic, and shrimp. From preparation to the plate, this recipe takes approximately 45 minutes. With a spoonacular score of 77%, this dish is pretty good. Try Pineapple Seafood Bowls, Seafood-Stuffed Tomatoes, and The Best Seafood Stuffed Mushrooms for similar recipes.
Servings: 4
Ingredients:
1/2 teaspoon chile de arbol powder or other pure chile powder
4 bay leaves
Coarse salt
1/2 cup chopped fresh cilantro
5 cloves garlic, minced
1 1/4 cups Guajillo Chile and Pineapple Adobo
8 littleneck clams or other small hard-shell clams, thoroughly scrubbed
1 large ripe pineapple
8 large shrimp (about 1/2 pound), peeled and deveined
1 tablespoon sugar
3/4 cup coarsely shredded Emmanthaler or Swiss cheese (about 3 ounces)
3 tablespoons unsalted butter
3/4 pound skinless firm white fish fillets, such as halibut, or swordfish steak, cut into 1-inch cubes
1 small white onion, finely chopped (about 1 cup)
1/2 teaspoon Pimienta Arabe
Equipment:
baking sheet
aluminum foil
Cooking instruction summary:
Brush the inside of each pineapple shell with adobo sauce. Divide seafood mixture evenly between each pineapple shell; sprinkle with cilantro. Spread pineapple mixture over seafood, and pour over any remaining adobo sauce. Wrap crowns of pineapple with foil and transfer pineapples to prepared baking sheets. Bake for 20 minutes.
Step by step:
1. Brush the inside of each pineapple shell with adobo sauce. Divide seafood mixture evenly between each pineapple shell; sprinkle with cilantro.
2. Spread pineapple mixture over seafood, and pour over any remaining adobo sauce. Wrap crowns of pineapple with foil and transfer pineapples to prepared baking sheets.
3. Bake for 20 minutes.
Nutrition Information:
covered percent of daily need
