October 11, 2016
Dinner, Main Dish, Shellfish,
Shrimp, Alcohol, Fruit, Pineapple, Mexican, Easy/Beginner Cooking, Quick Meals, Cinco de Mayo, Weeknight Meals, Skillet, Stove Top, Gluten-Free, No Eggs, Spicy more
Add toRecipe Book
Add toShopping List
"This is our of the February 2015 Food and Wine magazine. It was submitted by Chef Deborah Schneider."
In a large skillet, heat oil. Add red onion and chipotle. Cook over moderately high heat, stirring, 3 minutes. Add diced tomatoes, season with salt and pepper and bring to a simmer.
Nestle in shrimp and cook for 5 minutes, tuning once. Stir in fresh pineapple and tequila, top with chipped cilantro and serve.
No Thanksgiving meal is complete without these harvest time meals: Turkey, stuffing,...
If you are like us and love blueberries, then you'll love these cobblers, muffins,...
When the goblins are out and the night is upon us, hunger strikes in and these...
Recipe Stories / Blog
Ok. I admit. there is nothing in the world quite like making the perfect meal. I...
A simple yet flavorful dish that’s both easy to make and wonderful to eat. I...
A simple yet flavorful dish that’s both easy to make and wonderful to eat.