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1 Lb. cooked, tail-on shrimp
1 fresh pineapple, peeled, cored and cut into chunks
1 large, sweet onion, cut into thin rings
1 red bell pepper, cut into large dice
1-2 fresh broccoli crowns, cut into florets
1 TB extra virgin olive oil
1/4 cup dry white wine
3 TB Molten Golden Hot Sauce
Heat olive oil in large non-stick pan over medium heat. Saute onion until translucent. Add wine. Add red bell pepper, pineapple chunks and broccoli florets, cover and cook for 5-8 minutes, stirring frequently until broccoli is tender and bright green. Add shrimp and Molten Golden and toss well. Serve over a bed of salad greens or jasmine rice.
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