I was looking for something new and exciting and found it with this recipe! The pineapple took a little bit longer to broil than listed but tasted incredible. The ginger ended up like candy. The flavors were very complimentary with the shrimp. Next time we make this we'll probably serve it over rice.
...not really sure how to pronounce "escabeche" though
Beautiful combination of flavors and I can't think of much to add other than I completely concur with mama's kitchen's comments! I enjoyed along with a good crisp Chardonnay.
My son is attending Johnson & Wales Univ. to be come a chef. He has already owned his own resturant so he is not a novice. He made this for one of his classes and his Prof asked for the recipe! He made it at home first, so I got to taste it. It says six servings but we ate all of it. It was just the two of us.So thanks ncmystery shopper for sharing and helping my son keep his 3.9 GPA!
AMAZING! The flavors in this dish are amazing. DEFINITELY use fresh squeezed juices and fresh ginger. The combo's are incredible and it smells so wonderful before you even get the grill going! Loved the natural carmalization of the grilled pineapple. I made an extra batch of the sauce and shrimp so that we could save some for our dd- or she would have our hides! This tastes even better than it looks- and it looks so pretty it could easily be served in any 5 star restaurant. Made a very nice light supper for dh and myself. Served with Riesling as suggested- paired perfectly - great advice. Thanks for another amazing and delicious recipe Cheryl!