Pineapple Shrimp Peppers with Spinach-Bean Rice - Padmalatha Reddy

I made this recipe with all the 5 ingredients given by the organizers. This is a seafood entree which consists of Shrimp. Vegetarians can totally minus the shrimp part and still enjoy this wonderful hot, peppery sweet & sour combo. goes well with pasta or noodles or simply plain rice. I made spinach beans rice to go with it. The beans are soaked overnight and cooked on a low flame to get that soft consistency. Below is the picture of ingredients I used to make this entree.

This is me while cooking pineapple shrimp peppers, My Dh was taking this photo and LO was so annoyed that we both were not attending, so I had to make my LO sit on the countertop. He took care not to take any of our facial snaps. LO in the picture is not intention, we were unable to control at that time so had to do that!!

For Pineapple Shrimp Peppers
Ingredients
2 cups Pineapple, medium chopped
1 1/2 c red and yellow pepper, roughly chopped
2 big cloves of garlic, finely chopped
20-22 large shrimps(optional for vegetarians)
4 tsp sugar
1 tsp crushed red pepper flakes
1 tsp paprika powder
1 tsp garam masala powder
freshly ground black pepper
salt as per taste
1/2 cup water
2 tsp olive oil
Non stick pan for cooking

• First heat oil in a nonstick pan, add garlic when oil is little warm. Saute garlic till it changes color. 
• To this add pineapple pieces and mix well, add salt and saute on medium high flame for a minute. Then add sugar and 1/2 cup water, cover with a lid and let it cook for 5 more minutes.
• Now add the crushed red pepper flakes, paprika powder and garam masala powder and cook until all the water evaporates
• Time to add the shrimps and red pepper and yellow pepper, you can use any colored pepper(capsicum) like green or orange too! Mix all the ingredients well and add freshly powdered black pepper and check for salt.
• This dish is ready in no time, Serve it with your favorite rice item.

For Spinach Beans Rice

1/2 cup red kidney beans

1 cup Cooked rice

1 cup of Spinach

1 tsp Lemon Juice

Salt as per taste

• Soak the kidney beans overnight. I used light red kidney beans. Next day morning rinse the beans and put in a big pot pan along with at least 4 cups of water, little salt.
• Cook it till the beans become very very tender say for almost cooking over 40 mins you will get that texture. Here I am not pressure cooking the beans as it will loose its shape and texture.
• Once they are fork tender, add the cooked rice and let it again cook for another 10 mins. Add water if needed.
• Lastly add the chopped spinach and a teaspoon of lemon juice to it. Mix well and turn off the heat. Close the lid, this cooks spinach further in the steam
• Serve along side with the pineapple shrimp peppers.

This combinations gives us an awesome entree!!Like I said earlier if you minus the shrimp this will be a great vegetarian entree too! So why not give it a try this weekend?

I would like to thank TIA; that made me think out of way and create such an amazing, yummy recipe!!