2cupscooked black riceexclude to make the recipe completely paleo
1lbshrimppeeled, dried with paper towels
1tspcoconut aminos
2Tbsprumexclude to make the recipe completely paleo
2Tbspcoconut cream
1/4tspsea salt
1.5Tbspgrass-fed ghee or butter
Instructions
Cut pineapple lengthwise with a sharp knife.
Scrape out the inside of the pineapple using a soup spoon. Reserve 2/3 cup of the "pulp" that you've scraped out for the recipe. You will probably need to cut out the hard center of the pineapple with a knife. I usually use this part as dog treats!
Mix coconut aminos, rum, coconut cream, and salt in a small bowl.
Melt ghee or butter in a medium/large skillet over medium heat.
Pour coconut cream mixture in the skillet and cook over medium/high heat for about 1-2 minutes, stirring and scraping the bottom of the pan with a flat top spoon, until the liquid is reduced by half.
Add pineapple and cook for 1 minute.
Add shrimp to the pan and cook for about 2 minutes or until pink and cooked through, stirring occasionally.
Serve with black rice in the pineapple halves for a cute, coastal presentation!