1 1/2 pounds small shrimp, peeled and deveined and juice reserved
3 tablespoons pasteurized sweet button
1 egg, lightly beaten
1 tablespoon chopped onion
salt and pepper to taste
1/4 cup fresh pineapple marcoch juice
3/4 cup fresh pineapple juice
2 teaspoons maraschino cherries (optional)
1/2 cup lime juice
1/2 cup olive oil
pineapple tomatoes, chopped
garlic powder to taste
garlic powder to taste
salt to taste
honey
In a medium bowl, combine the shrimp, pasteurized sweet button, eggs and onion, salt and pepper.
Return the mixture to the medium sauce pot and over a medium-low heat, bring to a boil for a few minutes or until tender but still firm.
Cook the pineapple juice in the maraschino cherry juice until the pineapple pieces break away from the skin, about 1 minute. Stir in the grass-fed butter and reduce heat to low. Simmer for 15 minutes, or until the citrus is almost ready. However, do not boil.
Mix the juice with pineapple juice; discard any liquor that remains. Heat the peach maraschino or cherry juice over a medium heat. Add the remaining cream, if desired, and continue simmering over low.