Last night was the third or fourth time I've made this, and it's always a hit. Jesse eats it right up, which is nice. I usually don't give him any shrimp (yes, I know he's 2 1/2 and totally able to eat seafood, but I'm still kinda cautious about it), but last night I gave him a few pieces and he loved it (that's my little Yankee boy, just like his Mama!)! The recipe calls for pineapple chunks, which I've always used in the past, but this time I tried crushed pineapple...about double what's called for. The chunks are great, but you really only taste the pineapple when you bite into one, the crushed pineapple is more spread throughout the dish, so you taste hints of it in every bite. Either way is fine though...Heath prefers the chunks, but I liked the crushed. Huh...it just occured to me to use both next time. Well...I'll have to try that. ANYWAY! This is a super simple recipe that's very good. We add soy sauce to our individual bowls, and that really makes this tasty! I recommend buying frozen pre-cooked shrimp with the tails already removed...makes prep that much easier...enjoy!
'Pineapple Shrimp Rice Bake'
Source: Taste of Home
2 cups chicken broth
1 cup uncooked long grain rice (NOT the instant rice!)
1 garlic clove, minced
1 medium onion, chopped
1 medium green pepper, julienned
2 tablespoons canola oil
2 teaspoons soy sauce
1/4 teaspoon ground ginger
1-1/2 pounds cooked medium shrimp, peeled and deveined
1-1/2 cups cubed fully cooked ham
3/4 cup pineapple tidbits, drained
Heat oven to 350. In a large saucepan, bring broth to a boil. Stir in rice. Reduce heat; cover and simmer for 25 minutes or until tender.
Meanwhile, in a large skillet (and they mean LARGE. It should be deep as well since it will need to fit everything) saute the garlic, onion and green pepper in oil until tender. Stir in soy sauce and ginger. Add shrimp, ham and pineapple. Stir in rice.
Transfer to a greased 2-qt. baking dish. Bake, uncovered for 15-20 minutes or until heated through. Stir before serving.
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