Creamy Curried Shrimp with Grilled Pineapple Best Family Recipes

Saturday, October 13, 2018

Creamy Curried Shrimp with Grilled Pineapple

"Impress your guests with an appealing platter of curry-sauced shrimp skewered onto grilled pineapple wedges with toothpicks. This is an great, no longer-too-difficult shrimp appetizer this is perfect for special events. It's nice served at room temperature. I used approximately 1 pound of 30-40 remember shrimp. But any medium to huge size shrimp will do. You need approximately 30 shrimp. The shrimp and sauce can be cooked earlier and chilled."

Ingredients :

1 clean pineapple - peeled, cored and cut into rings
half of cup butter, melted
1/four cup all-reason flour
1 (14 ounce) can unsweetened coconut milk
1/four cup milk
1 half of tablespoons moderate curry powder
salt and pepper to flavor
1 pound cooked shrimp, peeled and deveined

Instructions :

Prep : 20M	Cook : 15M	Ready in : 30M

Grill the pineapple rings over medium warmness for five to 7 minutes each, or until they have grill marks. Remove from warmth and reduce every ring into approximately five wedges.
In a medium saucepan over medium heat, melt the butter. Stir inside the flour and cook 2 to 3 minutes, stirring constantly. Pour in the coconut milk and milk. Continue stirring until thickened. Mix in curry powder, salt and pepper. Remove from warmth and location shrimp into the aggregate.
Arrange the pineapple wedges on a medium serving platter. Skewer every piece of shrimp with a toothpick, then insert the toothpicks into the pineapple wedges.

Notes :

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