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Tahitian Coconut Vanilla Shrimp and Pineapple

This island dish features shrimp cooked in coconut milk, heavy cream and vanilla bean, mixed with pineapple and spinach until coated.

Total Time: 15 minutes

Servings: 5

Ingredients

1 tablespoon Coconut Oil

1 pound Shrimp, cleaned, peeled, deveined

1 cup Onion, small diced

½ cup Aged Rum

1 cup Coconut Milk

1 cup Heavy Cream

1 Vanilla Bean, scraped

1 cup DOLE Chef-Ready Cuts Pineapple Cubes, thawed

Salt, to taste

White Pepper, to taste

3 cups Prepared White Rice

2 cups Prepared Sauteed Spinach

Heat the coconut oil in a large skillet over medium high heat, then sauté the shrimp until just cooked, about 4 minutes. Remove shrimp from the pan and set aside.
In the same skillet, add the onion and allow to cook until transparent.
Deglaze the pan with the rum and allow the alcohol to boil off, about 3 minutes.
Add the coconut milk, heavy cream, vanilla bean, and vanilla bean seeds, and simmer until the sauce has reduced by 1/2.
Add the pineapple, salt, white pepper, and shrimp and saute for about 1 minute, ensuring everything is coated and the shrimp are cooked through.
Serve alongside white rice and sauteed spinach.