Funky salad recipe using fresh pineapple boosts magnesium for bone health

With the shrimp I had left over from my Big-Easy Gumbo, prepared yesterday in anticipation of my annual physical, I was fortunate to find another really funky recipe that would enable me to use up all my purchased shrimp.

The March 2011 issue of Prevention magazine featured pineapple as its superfood. Fresh pineapple was cited as being full of nutrients as well as flavor. Besides supplying vitamin C, a cup of pineapple contains one’s daily quota of magnesium, a trace mineral that promotes bone health. Though available all year around, this tropical fruit is at its peak from March through June.

One of Prevention’s fast-idea recipes featuring pineapple was Warm Shrimp and Pineapple Salad, prepared in a skillet. Into the skillet go blackeyed peas, green peas, chopped red bell pepper, shrimp, and pineapple, along with some seasonings. In almost no time this wonderful skillet supper appeared before my eyes (quick if the pineapple already is cut up, of course). It used up my left-over shrimp, it gave me daily requirement of manganese (hooray for bone health. I'm waiting for the report on that aspect of my physical exam as well), and it made Hubby’s eyes pop out when he saw what a colorful and healthy supper dish was arrayed before him.

While we dined on this concoction, we both commented how good Warm Shrimp and Pineapple Salad also would be served cold. Pineapple, shrimp, peas, red pepper all would be good as cold-salad ingredients as well. We’ll find out when we serve it for lunch today. I won't have to talk Hubby into that proposal; he LOVED the dish and was eager to dine on it again.

Warm Shrimp and Pineapple Salad

1 (16-ounce) package frozen black-eyed peas (about 3 3/4 cups)

1 1/4 cup frozen green peas

1/2 red bell pepper, chopped

1 tablespoon olive oil

1 teaspoon paprika

1/2 teaspoon salt (or salt substitute)

1 pound large shrimp, peeled and cooked

1 1/3 cups chopped pineapple

2 teaspoons lime juice

1/8 teaspoon hot-pepper sauce

1/3 cup fresh basil leaves, chopped (or 1 1/2 tablespoons dried basil)

In large skillet combine black-eyed peas, green peas, bell pepper, oil, paprika, and salt. Cook over medium-high heat for 4 minutes. Add shrimp and cook until mixture is heated through—about 2 minutes. Toss in remaining ingredients. Season to taste with salt and pepper. Makes 4 servings.