When having friends over for dinner...........

When having friends over for dinner,if you want to spice up your evening dinner. Start of with an appetizers to stimulates the appetite. The variation for appetizers are endless, its sure to impress your friends.

An appetizer........

 Shrimp on crackers........

Shrimp On Crackers
(Recipe adapt from Ritz Crackers with modification.)

Ice Bath
A) 1 tbsp sea salt
     2 tbsp lemon juice
     1 tbsp cayenne pepper
     1 bowl water    
     1/2 cup ice cubes
Mix all the ingredients together and chill in the fridge till ready to use.

Bathe the shrimp in ice bath till ready to be serve.

To cook the shrimp.
B) 1 tbsp sea salt
     2 tbsp lemon juice
     1 tbsp cayenne pepper
     2 cups water
     1 bay leave
     12 medium size shrimp

Fresh shrimp from the wet market.

1/  Peel off the shrimp shell, wash and pat dry. Marinate shrimp with 1 tsp sugar and dash of pepper.
2/ Mix all the (B) ingredients together and bring to boil. Add in the shrimp and boil the shrimp till turn pink.
3/ Remove the shrimp and soak in the ice bath (from A mixture)

Topping
C)  1 tbsp cream cheese ( room temperature)
      1.5 tbsp mayonnaise
      1 tsp chopped spring onion
      1 tsp chopped celery
      Pinch of salt
      Dash of cayenne pepper
      1 to 2 tsp of lemon juice

Mix all the(C) ingredients together and chill in the fridge till ready to serve.

D) Ritz crackers or any cheese crackers

I use this Lee brand Spray cheese crackers.

E) Garnishing

 Chopped celery

 Chopped carrot

Chopped coriander

Place crackers on a platter. Half the cooked shrimp lengthwise. Top each cracker with shrimp and scoop a teaspoon of cream cheese mixture on top the shrimp. Garnish with celery, carrot and coriander leaves.

If you prefer something more cheesy, add a slice of cheese on the cracker. This is sure eyes rolling for those who love cheese.

A eye catching, pretty plated appetizer to wow your friends.

Or perhaps a poolside dinner, there is nothing more romantic than planing something special just for your loved one, boyfriend, lover or sweetheart.

Imaging dining in total privacy while enjoying the stunning view with your loved one.

You don't have to spent hours in the kitchen to impress your friends. This quick and easy one pot meal is eye catching and sure to wow your friends.

Pineapple Shrimp Coconut Rice

Some interesting facts about pineapple.

Pineapples are thought to have originated in Brazil and Paraguay in South America. They were first discovered by Europeans in 1493 on the Caribbean Island now known as Guadeloupe.
Pineapples arrived in the Caribbean after centuries of Indian migration and commerce.

When Christopher Columbus and other discoverers brought pineapples back to Europe, attempts were made to cultivate the sweet, prized fruit until it was realized that the fruit’s need for a tropical climate inhibited its ability to flourish outside of the tropics.

Although originally from South America, most of the world's pineapples now come from Southeast Asia. Thailand is said to be the biggest producer of pineapples in the region.

By the end of the 16th century, Portuguese and Spanish explorers introduced pineapples into many of their Asian, African and South Pacific colonies – countries in which pineapples are still grown today.

Lutheran missionaries introduced the pineapple to Australia in the 1830’s and it now grows predominantly along the coast of Queensland.

Did you know pineapple is good for colds and coughs? Pineapples are packed with Vitamin C and all the flu fighting goodness you'd expect to get from oranges except pineapples have something EXTRA special!

Bromelain, an enzyme which is found in pineapples, is excellent for digestion and has been found to help suppress coughs and loosen mucus. Pineapple canneries use every bit of the pineapple. The skins, core and end portions are used to make a variety of products including vinegar, alcohol and animal food.

Pineapple Shrimp Coconut Rice
1/2 cup rice
100 mls thick coconut milk
3/4 to 1 bowl water
2 cloves garlic
1 small onion
1 tbsp oil
1/2 bowl chopped pineapple
10 pieces of medium size shrimp
1 small ripe pineapple

1/  Peel off the shrimp shell and devine. Wash and pat dry, season with 1 tsp sugar, dash of pepper and 1 tsp soya sauce. Chill in fridge.
2/  Wash the rice and toss dry.
3/  Chopped the onion and garlic coarsely.
4/  Heat up a heavy bottom pot or saucepan with oil. Saute the garlic and onion till slightly brown.
5/  Add the shrimp and stir fry until shrimp turn pink. Dish out the shrimp only and keep aside.

6/  Add the rice, coconut milk and water. Stir occasionally to prevent burn.
7/  Cook until water evaporate and check if the rice is cook. If rice not cook, add a bit more water to continue cooking.
8/  Switch off the stove, keep the rice in the pot for 20 mins.

9/  Meanwhile prepare the pineapple. Cut off the top part of the pineapple and scoop out the pineapple flesh.
10/ Wrap the bottom of the pineapple with aluminum foil and put on the baking tin.

11/  Fluff up the cooked rice, add chopped pineapple and 1/2 tbsp of cheddar cheese.

12/  Scoop the rice into the pineapple bowl and put the shrimp in between the rice.

13/  Blanket the rice with some cheddar cheese and mozzarella cheese.
14/  Bake in preheat oven at 180 deg  for 20 mns.
15/  Serve immediately.

The pineapple shrimp coconut rice is ready to serve.

One of this day when I invite anyone of you over for lunch or dinner, I hope you will enjoy this simple Pineapple Shrimp Coconut Rice. Fast to cook, good to eat and still have ample of time for gossip and chit chat. LOL

Fluff up the rice with a pair of chopsticks or fork.

My pineapple parrot. LOL
Cut a 1 inch cube pineapple, carve it into round shape. Use a toothpick to secure it to the pineapple crown. Cut a small piece of carrot for the beak and use raisin or chocolate chip for the eyes.

Pineapple parrot is ready to be present as centre piece for the dinning table.

If you don't want the rice to be too mushy, put less water.

 Enjoy this wonderful pineapple shrimp rice with a cup of coffee.

Have a wonderful week ahead.
Amelia