Guy Fieri - recipe for May 2009

I'm not very good about keeping up with each monthly recipe that Guy sends out from his website. If you're interested, here's the link - guyfieri.com/recipes.

But this one is easy and flies off the plate. The yield is 24 appetizers. That's enough for three people. Maybe four. Just sayin' ....

Photo from FoodNetwork.com

CILANTRO WRAPPED PRAWNS with SPICY PICKLED PINEAPPLE

Spicy Pickled Pineapple

2 Tbsp Jalapeno, red, diced
2 Tbsp White onion, diced
6 Tbsp Rice wine vinegar
1 C Pineapple, chopped, without juice
2 Tbsp Honey
1 tsp Olive oil
1 Tbsp Lemon juice
Salt and pepper to taste

In a medium sauté pan, heat oil, add pepper and onions, lightly sauté. Combine all ingredients, heat for 3 minutes on medium heat and let cool for at least 1 hour.

I kept the jalapeno seeds in - that's what gives the spice. We found the flavor spicy but nothing that would melt your face off. For less heat, remove seeds and ribs. I've also substituted red onions for white, canola oil for olive oil and lime juice for lemon with admirable results. Play with your food, right? ~D

Cilantro Wrapped Prawns

24 Wonton skins
3 Tbsp Cilantro, minced
1/4 C Red bell pepper, juliened
1 Egg
1/2 C Milk
12 Shrimp, raw, cut lengthwise in half to create 24 peices
Salt and pepper to taste
Canola oil (for frying)

Season shrimp with salt and pepper. Mix milk and egg, dredge wonton skin in milk, then add 1/2 piece shrimp to corner of wonton skin, add a pinch of cilantro, and one piece of red bell pepper, roll up, and place seam side down in medium pan over medium to high heat filled midway with canola oil. Fry until light brown.

The version from Food Newtork specifies (21-25 count) shrimp. ~D

Yield: 24 appetizer pieces
Prep time: 20 minutes
Cook time: 20 minutes (in batches)
Inactive prep time: 1 hour
Ease of Preparation: Moderate

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