Coconut Curried Shrimp with Caramelized Pineapple

Ingredients

• 2 lbs large shrimp (16 to 20 count)
• 2 tbls butter
• 2 tbls olive oil
• 1 cup onion, finely chopped
• 1 cup red bell pepper, finely chopped
• 2 garlic cloves, minced
• 1 tbl fresh ginger, minced
• ½ tsp salt
• 4 ozs can (hot or mild) green chiles
• 1 tbl (hot or mild) curry powder (no salt added)
• ⅔ cup low-sodium chicken broth
• 1 cup unsweetened coconut milk
• ¼ cup cilantro, stemmed and snipped
• 2 to 4 tbl lime juice, to taste
• 1 cup fresh pineapple chunks or rings, drained
• fresh cilantro sprigs

Instructions

Shell and devein the shrimp, rinse, drain and pat dry with paper towels. Set aside.

Heat the butter and oil over medium heat in a large skillet or sauté pan. When hot, add the chopped onion and red pepper and stir frequently, until the vegetables are golden. Stir in the garlic, ginger, salt, green chiles and curry powder and cook for 1 minute more. Add the chicken broth and simmer until reduced by half. Add the coconut milk and bring to a simmer. Add the shrimp and when the liquid returns to a simmer, reduce the heat to medium-low and cook for 4 to 5 minutes, turning the shrimp once, until it is cooked through. Remove the skillet from the heat and stir in the cilantro, and lime juice to taste. Taste and adjust seasoning, if desired.

To caramelized the pineapple, lightly brown fresh pineapple chunks or rings in a non-stick skillet over medium-high heat, 3 to 4 minutes each side. (No oil is necessary to brown them.)

Serve the shrimp curry over Jasmine Rice with Peas (recipe follows). Garnish with caramelized pineapple and fresh cilantro sprigs. Serves 4 to 6.

Wine Recommendation by Tom Hodge: 2008 Big House White, California White Wine.

Added Wednesday, Jan. 13, 2010