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Ingredients
US|METRIC
4 SERVINGS
- 1/4 cup crab boil seasoning (dried)
- 1 pineapple (skin and core removed, and diced)
- 2 Tbsp. corn syrup
- salt (to taste)
- 1/4 bunch cilantro (leaves sliced into thin ribbons)
- 1/4 poblano pepper (roasted, peeled, seeded and finely diced)
- 2 oz. light rum
- 1 cup lime juice
- 1 1/3 cups light corn syrup
- 1 sweet potato (large Louisiana, peeled and cut into 1/2-inch cubes)
- 8 pearl onions (white, peeled)
- 1 poblano pepper (small, stemmed, seeded and cut into thin strips)
- 1 yellow bell pepper (small, stemmed, seeded and cut into thin strips)
- 1 small red bell pepper (stemmed, seeded and cut into thin strips)
- 1 Tbsp. vegetable oil
- Creole seasoning
- 1 1/2 lb. shrimp (16/20-size wild white gulf, peeled and deveined)
- 1 tsp. minced garlic
- 1 Tbsp. minced shallot
- 1 oz. light rum
- 1 Tbsp. butter
- 3 leaves (large Swiss chard, stems removed and cut into strips)
- 2 limes (halved)
- salt
- freshly ground black pepper
- crab
- coulis
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