Warm Shrimp and Pineapple Salad 1 pkg (16 oz) frozen black-eyed peas (about 3 3/4 c) 1 1/4 c frozen green peas 1/2 red bell pepper, chopped 1 Tbsp olive oil 1 tsp paprika 1/2 tsp salt 1 lb large shrimp, peeled and cooked 1 1/3 c chopped pineapple 2 tsp lime juice 1/8 tsp hot-pepper sauce 1/3 c fresh basil leaves, chopped (optional) COMBINE black-eyed peas, green peas, bell pepper, oil, paprika, and salt in large pan and cook over medium-high heat 4 minutes. Add shrimp and cook until heated through, 2 minutes. Toss in remaining ingredients. Season to taste with salt and pepper and serve. Serves 4. Pork Steaks & Blackened-Pineapple Relish 1/2 pineapple, cut into 1/2" slices 1/8 tsp cayenne 1 1/2 tsp white wine vinegar 1 tsp chopped cilantro 1 tsp grainy mustard 2 tsp olive oil 1 1/2 lb bone-in pork steaks 1/2 tsp salt 1/4 tsp black pepper HEAT grill pan or skillet over medium-high heat. Coat pineapple with cooking spray and sprinkle with cayenne. Blacken pineapple, 4 minutes a side. Chop coarsely in processor with vinegar, cilantro, and mustard. Return pan to heat. Add oil. Season pork with salt and pepper. Cook 2 minutes a side. Serve with relish. Serves 4. Maple-Roasted Pineapple 8 thick slices pineapple 1/4 c pure maple syrup 1/4 c graham cracker crumbs 1 pt low-fat, slow-churned vanilla ice cream HEAT oven to 400°F. Coat baking sheet with cooking spray. Put pineapple on pan, drizzle with syrup, sprinkle with crumbs, and coat with cooking spray. Roast 15 minutes and remove from oven. Turn on broiler, brush pineapple with any dripped-off syrup and place under broiler about 5" from heat. Cook until charred in spots, 2 to 5 minutes. Serve warm with ice cream. Serves 4.
