Shrimp and Pineapple Stir-Fry with Coconut Rice


Spring is coming!

At this time of year I start to look forward to spring. I have had my fill of snow, slush, freezing rain and cold.

One way that I get myself geared up is to start planning some spring activities that will get me out of the apartment and feeling good. I stopped in ay my local running store and got fitted for a pair of shoes. Rather than staring at them and wishing for sunny days I have started climbing the stairs at my office building. I work on the 10th floor so this is a good start to my fitness plan. The next challenge will be to climb the 23 floors to my apartment. Hopefully, by the time I am ready for that challenge, the spring weather will be here.

The Toronto Bike Show is on this weekend and I have been dreaming of a new bicycle all winter. I plan to go and check out the different hybrid bikes that are discounted as last year’s models. Those of you who know about my current bike, Victoria, will be surprised that I am even thinking of an upgrade. Victoria is a lovely bike, after all. I almost feel as though I am cheating on her by looking at newer models.

I am also trading in my beautiful car, Grace. I named her after the late Princess Grace because she is Monaco Blue, sophisticated and elegant. My lease is up and I have decided that instead of sporty elegance I really need a car that I can haul stuff around in. Practicality is winning over, this time.

Spring is time for new beginnings. For me that will mean a new car, possibly a new bicycle and hopefully a fresh attitude.

Another way to get ready for spring is to eat lighter meals. Many of my friends and family escaped winter by heading for tropical destinations so I thought it would be fun to feature a tropical recipe that creates that island feeling. I found this one in a Fine Cooking Cook Fresh magazine. Not only is it light and healthy, it looks so inviting on the plate.




Shrimp and Pineapple Stir-Fry with Coconut Rice

Makes 4 servings


1 1/3 cups jasmine rice
3/4 cup canned unsweetened coconut milk
1/3 cup golden rum
1/3 fresh lime juice
2 tsp. cornstarch
1 1/4 lb. jumbo shrimp, peeled and deveined
2 tbsp. vegetable oil
4 1/2 inch thick rounds of peeled and cored pineapple cut into 8 wedges
1/3 cup fresh mint, coarsely chopped
freshly ground black pepper
sea salt


In a microwave safe 8-10 cup bowl, combine the rice, coconut milk, and 3/4 tsp. salt with 2 cups water. Microwave on high, uncovered, for 15 minutes. Let stand in the microwave until the water is absorbed, 5-15 minutes.

In a small bowl, whisk the rum, lime juice, 1/4 tsp. salt and 1/4 tsp. pepper until the cornstarch dissolves.

Pat the shrimp dry and season with salt and pepper.

Heat the vegetable oil in a wok or skillet over medium-high heat, until shimmering hot, 1 to 2 minutes. Add the shrimp and stir-fry until partially cooked, about 2 minutes. Add the pineapple and continue to stir-fry until heated through. Whisk the sauce, add to the skillet, and stir until the shrimp are just opaque in the centre and coated with the sauce.

Stir in the mint and remove from heat. Serve on top of a bed of rice.

Recipe from Fine Cooking Cook Fresh-Winter 2014 Magazine




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