Bush Fire Pineapple Shrimp

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10 May

Bush Fire Pineapple Shrimp

2 tbsp Bush Fire
2 tsp Sizzle
4 cloves fresh garlic
1/2 lb. jumbo gulf shrimp, peeled and deveined 
1/4 red onion
1/2 cup green bell pepper
1/2 cup red bell peppers
1/2  cup pineapple chunks
2 tablespoons olive oil
Juice from 1/2 lemon

In a bowl add Shrimp, Bush Fire, Lemon Juice, Sizzle, Garlic and Refrigerate for 15 min.   
Heat skillet over medium-high heat and add 1 tablespoon of the olive oil to pan. Add onions, bell peppers and pineapple. Sauté.
Add shrimp marinade to pan, increase heat to high; stirring often until sauce is thick and glazes shrimp {5 to 7 minutes).
Serve the shrimp with Jasmine white rice. Add Ignite if more heat is desired.

Regina Smith
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