Chef Jose Duran's Pineapple Guava Shrimp Boats

By elvia_saucedo

Chef Jose Duran, the chef at Casa Guadalajara in Old Town for more than 10 years, says his shrimp boat dish can serve as a main dish for one, or an appetizer "salad" for two. It features pineapple guave, our September garden edible. "The dish should be served at room temperature," says Duran. Also, he says, it is important that the vegetables not be overcooked, and that the shrimp not be cold and hard. Once the ingredients are assembled, preparation should take no longer than 15 minutes. "One could use chicken tenders in place of the shrimp." Duran says "but I like the shrimp in the summer: it's light and goes with our location near the shore."

Ingredients

• 1 pineapple, halved
• 6 ounces diced red onions
• 6 ounces diced green pepper
• 6 ounces diced red pepper
• 1/2 tablespoon olive oil
• 1/2 ounce chopped garlic
• 1/2 ounce butter
• 4-6 medium peeled and deveined shrimp (U-15)
• 1/2 ounce lime juice
• 1/4 teaspoon plain salt
• 6 ounces pure guava juice
• 1 can guava halves in syrup
• 2 ounces cilantro leaves

Preparation

Step 1

1. Cut pineapple in half. Scoop our meat and cup into 1/2 inch chunks. (save any pulp for sauté)

2. Lightly sauté onions and red and green peppers in olive oil, adding any available pineapple pulp.

3. Sauté garlic in butter. Add shrimp, lime juice and salt. Add guava juice slowly, reducing until caramelized.

4. Allow all vegetables to cool, then place in pineapple shell as a bed.

5. Remove guava halves form can and place in pineapple shell.

6. Place one shrimp tall up, in the center of each guava half. Sprinkle with chopped cilantro.