Lunchbreak: May St. Cafe chef Mario Santiago makes pina de la playa

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May St. Cafe
1146 W. Cermak Road
Chicago
(312) 421-4442

Pina De La Playa

1 whole fresh pineapple (cut in half length wise top to bottom)
Scoop out pineapple and (reserve for salad dressing) to form a pineapple bowl
Grill pineapple for about 5 minutes (medium heat on grill)

In a large skillet on med to high, heat 1/2 teaspoon of extra virgin olive oil, add: 1/2 cup of small raw shrimp, 1/2 cup of raw scallops. Saute the shrimp and scallops for 3 minutes on high heat then add the following: 1/2 cup fine diced of the following vegetables: 1 red pepper, 1 yellow squash, 1 zucchini, 1 chipotle pepper pureed, 1 Tablespoon of tomato paste, 1 teaspoon of pureed garlic, Kosher salt and fresh ground pepper to taste. After these ingredients are mixed/blended, add 1/2 cup of coconut milk and 2 cups of cooked cold rice.  Scoop into grilled pineapple bowl garnish with fresh cilantro and lime wheel.

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