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Post by marlaoh on Mar 31, 2003 8:20:13 GMT -6
Creamy Curried Shrimp with Grilled Pineapple www.iwon.com" Impress your guests with an attractive platter of curry-sauced shrimp skewered onto grilled pineapple wedges with toothpicks. This is an excellent, not-too-hard shrimp appetizer that's perfect for special occasions. It's best served at room temperature. I used approximately 1 lb of 30-40 count shrimp. But any medium to large size shrimp will do. You need approximately 30 shrimp. The shrimp and sauce may be cooked in advance and chilled. " Ingredients 1 fresh pineapple - peeled, cored and cut into rings 1/2 cup butter, melted 1/4 cup all-purpose flour 1 (14 ounce) can unsweetened coconut milk 1/4 cup milk 1 1/2 tablespoons mild curry powder salt and pepper to taste 1 pound cooked shrimp, peeled and deveined Directions 1 Grill the pineapple rings over medium heat for 5 to 7 minutes each, or until they have grill marks. Remove from heat and cut each ring into approximately 5 wedges. 2 In a medium saucepan over medium heat, melt the butter. Stir in the flour and cook 2 to 3 minutes, stirring continuously. Pour in the coconut milk and milk. Continue stirring until thickened. Mix in curry powder, salt and pepper. Remove from heat and place shrimp into the mixture. 3 Arrange the pineapple wedges on a medium serving platter. Skewer each piece of shrimp with a toothpick, then insert the toothpicks into the pineapple wedges. Makes 30 pieces
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