2 tablespoons peanut oil
3 tablespoons tamari (you can use soy sauce or even Psycho Soy)
3 tablespoons oyster sauce
1 teaspoon sesame oil
6 cups cooked (long grain white rice)
1 garlic clove (peeled and minced)
1 orange or yellow bell pepper (chopped)
4 scallions (thinly sliced)
1 tablespoon cilantro (chopped)
1/3 cup celery (finely chopped)
1 teaspoon fresh grated ginger with juice
2 fresh pineapples (halved length wise, hallowed and cored, chop pineapple and reserve any juice together in a bowl)
1 tablespoon butter
5 oz jar Red Bell Pepper & Ancho Chili Jam
20 shrimp (16-20 per lb.) shelled and de-veined.
Add peanut oil to a large pre-heated skillet over medium to medium/high heat. Add tamari (substitute soy sauce or Psycho Soy), oyster sauce, sesame oil and rice. Stir well, until sauces coat the rice, add chopped vegetables and herbs until well mixed. Toss in ¾ cup pineapple and 2 tablespoons pineapple juice. Adjust temperature to low to maintain heat. In a large pre-heated skillet add Red Bell Pepper & Ancho Chili Jam and butter, when mixture is well heated add shrimp and sauté until both sides are well coated and pink. Fill pineapple halves with rice and top with shrimp, drizzle jam mixture evenly over 4 rice bowls. Note: For an additional ingredient, sauté plantain slices in butter and add to finished rice & shrimp dish.