Pineapple Shrimp And Rice With Avocado Cream Recipe

Ingredients

Rice Mixture

½ cup un-cooked long grain brown rice

1 tablespoon olive oil

½ medium red onion, finely chopped

1 small red jalapeño pepper, finely chopped

5 small tomatillo’s, roughly chopped

I clove minced garlic

1 LB jumbo shrimp, deveined and shelled

¾ cup chopped pineapple

½ teaspoon salt

Avocado Cream

2 avocados, peeled, cored and halved

½ cup cream

Dash of salt

¼ teaspoon cumin

2 tablespoons fresh lemon juice

½ cup low-fat sour cream

Preparation

Cook rice according to package instructions. Meanwhile, heat olive oil over medium- high heat in a large sauté pan. Add onion and pepper and cook for 4 minutes, string occasionally. Add tomatillos, garlic and salt. Continue to cook for 2 minutes, or until the tomatillo’s have just softened. Stir in pineapple and shrimp. Cook until shrimp is thoroughly cooked about 2 minutes per side. Fold in rice, remove from heat and cover. For the sauce, place avocado in a food processor and pulse for 30 seconds. Remove the chopped avocado from the processor and heat over low heat in a small saucepan. Whisk in cream, cumin, salt and lemon juice. Cook for 2 minutes. Return avocado/cream mixture to food processor and mix until smooth. Fold in sour cream and serve a small dollop along rice and shrimp.