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Caribbean Shrimp w/ Allspice, Curry & Pineapple

Source of Recipe

asunluvr


List of Ingredients

1-1/2 pounds large raw shrimp
4 cloves garlic finely minced
2 shallots minced
1 tablespoon finely minced fresh ginger
1 Scotch Bonnet chile or 4 fresh serrano chiles, minced (including seeds)
1 green bell pepper, stemmed, seeded and chopped
1 large vine-ripened tomato, seeded and chopped
2 teaspoons curry powder
1/2 teaspoon whole allspice berries, finely crushed
1/2 cup homemade chicken stock
1/4 cup dry sherry
2 teaspoons cornstarch
1/3 cup plus 1 tablespoon brown sugar twin
1/2 fresh pineapple


Recipe

Shell, devein, and cut the shrimp deeply lengthwise.Combine the garlic, shallots, ginger, and chile(s) in a small bowl. In a medium bowl, combine the bell pepper, tomato, curry powder, allspice, chicken stock, dry sherry, cornstarch, and 1 tablespoon of the brown sugar twin.

Place a 10-inch saute pan over medium-high heat. Add the garlic mixture with small amount of water. Saute for 15 seconds then add sauce mixture (pepper, sherry mix). Bring the sauce to a boil and cook until it thickens enough to lightly coat a spoon (about 2 minutes.) Transfer to a bowl, cool, cover and refrigerate.

Cut the top and bottom off the pineapple. Cut the pineapple in half lengthwise. Cut off and discard the fibrous center core. Remove the pineapple flesh, cut in to 1/2-inch-thin slices, and set aside.

The recipe to this point can be completed up to 8 hours in advanced to cooking.

last-minute cooking:
Coat the pineapple with the remaining 1/3 cup brown sugar twin. Turn the oven setting to broil or prepare a barbecue.

(If using a gas barbecue or indoor grill, preheat to medium (350F). If using charcoal or wood, prepare a fire. When the coals or wood are ash-covered or the gas barbecue or indoor grill is preheated grill the pineapple slices until they become slightly soft and golden, about 2 minutes; then turn the pineapple over and grill on the other side. If broiling, place the pineapple on a baking sheet lined with aluminum foil and broil 4 inches from the heat until golden. Then turn the pineapple over and cook on the other side until golden.)

The original recipe says to brush the grill with oil, since this is not allowed on-plan, I would try some of the renolds quick release foil and poke holes in it.

Meanwhile, place a 12-inch saute pan over highest heat. When hot, add small amount of water. When the water becomes very hot add the shrimp. Stir and toss until the outsides of the shrimp turn white, about 2 minutes.

Add the curry-tomato sauce ingredients and bring to a low boil. Stir in the barbecued pineapple. Taste and adjust the seasonings.

Transfer to 4 heated dinner plates and serve at once.

*The authors suggest that you marinate and "velvet" the shrimp in oil, but I think if you just marinated them with a little sherry that would be fine, then cook as above: