Shrimp Rice with Pineapple
Rinse shrimp and pat dry with paper towels. Thaw peas. Rinse corn in a colander and drain. Rinse bell pepper, cut in half, remove seeds and ribs and dice. Cut pineapple into small pieces.
Heat soybean oil in a pan and fry diced bell peppers while stirring for 3-4 minutes. Add peas, pineapple and corn kernels and fry for another 2-3 minutes. Finally, add shrimp and rice and stir. Simmer over medium heat while stirring occasionally for 2-3 minutes and season with salt, pepper and espelette pepper. Serve immediately.