Pineapple Curry Shrimp Over Brown Rice
1 lb shrimp, peeled, deveined, and thawed
1⁄4 cup Seasons Pineapple Infused White Balsamic (plus 1/3 cup for glazing)
1⁄4 cup Seasons Harissa Infused Extra Virgin Olive Oil (plus 2 TBSP for sautéing)
3 TBSP. Seasons Curry Fusion Premium Spice Blend
2 tsp. Seasons Sriracha Salt
2 cloves fresh garlic, minced
1 cup fresh pineapple, cubed
11⁄2 cups brown rice (cooked according to package)
1 scallion, chopped OR 2 sprigs cilantro, chopped (optional)
In a large bowl, combine the balsamic, EVOO, curry fusion, sriracha salt, and minced garlic. Whisk together until fully incorporated. Place the shrimp in the marinade, making sure they are fully coated. Marinate at least 30 minutes, up to 12 hours.
In a large sauté pan, heat 2 TBSP of the Harissa oil. Remove the shrimp from the marinade, being sure to shake off excess liquid. Discard the remaining marinade. Sauté on medium-high heat for 1-2 minutes on each side. Remove from the pan. Add the cubed pineapple and the 1/3 cup of Pineapple balsamic and reduce until the balsamic has thickened into a nice glaze. Take off the heat and add the shrimp back to the pan, tossing them in the glaze. Serve immediately. Spoon into a serving dish over the rice. Garnish with scallion or chopped cilantro.