A Tropical Dinner

I was in the mood for something tropical, and I had a gorgeous pineapple to use so last night for dinner I made Southwest shrimp, grilled pineapple, and green beans with lime, almonds and caramelized shallots. Recipes to follow...


Southwest Shrimp:

 

30 cocktail shrimp, uncooked with tails still on

Mrs. Dash, Southwest seasoning

2 Tbs. butter

2 Tbs. chopped fresh Parsley

In a small saucepan on medium heat, add the shrimp. Brown nicely on both sides of the shrimp and then add the butter to the pan. Sprinkle about 2 tsp. of the Mrs. Dash on the shrimp and stir. When the shrimp are fully cooked, toss in the parsley and stir just to combine. (I served them in a hollowed out bowl made from the bottom of the pineapple.)

Grilled Pineapple:

 

1 large pineapple

Pam cooking spray

Spray a saucepan with cooking spray. Heat the pan to medium/medium-high heat. Add the pineapple and cook for about 3 minutes on each side so that each side gets golden brown. 

Green Beans with Almond, Shallots and Lime:

 

Small bag of fresh green beans (about 20)

2 large shallots, sliced thin

1 Tbs. olive oil

1 lime

Salt and Pepper

1/4 chopped almonds

Heat a saucepan to medium heat. Add the olive oil and shallots. Cook for about 5 minutes, stirring until the shallots are caramelized. Add the green beans and season with salt and pepper. Add the almonds and cook for about 3 minutes, stirring every once in a while. Squeeze the juice from the lime and stir to combine. Serve warm.