CARRIBEAN SHRIMP
Grrrrrgh!
Course : Shrimp
From: HungryMonster.com
Serves: 4 - 6
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  5 1/2         pounds  large raw shrimp
  4             cloves  garlic -- finely minced
  2                     shallots -- minced
  1                     table finely minced fresh ginger
  1                     scotch bonnet chile or 4 fresh serrano -- minced chiles
                        (including seeds) This will be hot
  1                     green bell pepper -- stemmed, seeded, chopped
  1              large  vine-ripened tomato -- seeded and chopped
  2          teaspoons  curry powder
     1/2      teaspoon  whole allspice berries -- finely
                        crushed
     1/2           cup  chicken stock or canned no-salt
                        chicken bouillon
     1/4           cup  dry sherry
  2        tablespoons  thin soy sauce
  2           teaspoon  cornstarch
     1/3           cup  plus 1 table. brown sugar
  3                     table light-grade olive oil
     1/2                fresh pineapple
                        Salt to taste
 

Preparation:

Shell, devein and cut the shrimp,deeply lengthwise. Combine the garlic, shallots, ginger and chilies. In a medium bowl, combine the bell pepper, tomato, curry powder, allspice, chicken stock, dry sherry, soy sauce, cornstarch, and 1 tablespoon of the brown sugar. Place a 10 inch saute pan over medium high heat. Add 1 tablespoon of the oil along with the garlic, shallots, ginger and chilies. Saute for 15 seconds, then add the sauce. 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 of the pineapple. Cut the pineapple in half legthwise. Cut off and discard the fibrous center core. Remove the pineapple flesh, cut into 1/2 inch thin slices and set aside. The recipe can be completed to this point up to 8 hours ahead. Coat the pineapple with the remaining 1/3 cup sugar. Turn the oven setting to broil or prepare a barbecue. If using a gas barbecue have it at medium heat - 350. If using charcoal, wait until coals are ash-covered. When grill has been preheated, brush the grill with oil and grill the pineapple slices until they become slightly soft and golden, about 2 minutes. Turn to other side and grill. If broiling, place pineapple on baking sheet lined with aluminum foil and broil 4 inches from heat until golden. Turn pineapple over and cook on the other side until golden. Meanwhile, place a 12 inch saute pan over highest heat. When hot, add 2 tablespoons oil. When oil becomes very hot, add shrimp. Stir and toss until the outsides of the shrimp turn white, about 2 minutes. Add curry-tomato sauce ingredients and bring to low boil. Stir in barbecued pineapple. Taste and adjust seasonings. Transfer to 4 heated dinner plates and serve at once.

 

Nutritional Information:

262 Calories (kcal); 2g Total Fat; (7% calories from fat); 4g Protein; 47g Carbohydrate; 0mg Cholesterol; 17mg Sodium