The bright, tropical flavors of this dish make it seem like you fussed, but the prep work can be speeded up by buying peeled shrimp and pineapple. Cooking the rice in coconut milk adds just the right amount of sweetness.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
I make this dish for one of my clients and he likes it very much. I make a small modification and that is I cook off the tequila and lime and add pineapple juice. I use canned pineapple not fresh. Sorry but that seems to work better for this dish.
Sorry I normally love any fine cooking recipe and have been a subscriber for a very long time. I have to agree with the other comments that the flavor combinations (pineapple, rum and lime juice ) do not work here. It was very bitter needed a sweetner so I added some raw honey but that wasn't enough so I added some hot sauce and green onion in the end. It improved the dish a bit but still did not come together as it normally would . Sorry won't be making this again ??
Wish I had read the other reviews before I made this. Rum/lime sauce was overpowering. I added red curry and more coconut milk, which made it edible - but still not good.
THANK goodness I read the other reviews before adding the entire rum sauce to my veggies (I added other veggies too like onions and peppers) and shrimp. This was disgusting. I rarely say this about anything from Fine Cooking but this was bad. After sauting the vegetables I only adding about 1/4 cup of the sauce which was about 1/4 too much. I nixed it and ending up trying to turn it into a more traditional stir fry. Even after mixing the lime juice, rum and cornstarch it looked and smelled like a bad cocktail!
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.