Prep 35 mins
Cook 0 mins
I made this when we hosted an International Dinner Club we had going several years ago. Well, more than several! I'm submitting it for the Zaar World Tour Spring '06. This recipe came from a book I found in the local library...this was before computers in the home! And although we all know a lot more about cooking now, I remember this as being very tasty, and it had a really pretty presentation. You can add hot stuff to your taste. Enjoy!
- 2 lbs medium shrimp, cooked, peeled and deveined
- 2 tablespoons olive oil
- 1 onion, coarsely chopped
- 1⁄4 cup chopped chives, divided
- 2 tomatoes, peeled, seeded and chopped
- 2 tablespoons curry powder, Sri Lankan Syle is best for this
- 1 1⁄4 cups fish stock or 1 1⁄4 cups chicken broth
- 1 tablespoon butter
- 1 tablespoon flour
- 2 medium pineapple
- Heat oil in pan and add onion and 2 Tablespoons chives, tomato, and curry powder.
- Cook 5 minutes without browning.
- Add stock and simmer 5 minutes or so.
- Remove from heat.
- Blend butter and flour together and add in small pieces to sauce, stirring until smooth.
- Add prawns and cook gently until just pink, 3 to 5 minutes.
- Now add salt, pepper and hot sauce if desired, to your taste.
- Meantime, plunge the pineapples into boiling water for 3 minutes and drain.
- Halve them exactly down the center, leaving some leaves intact on each half.
- Hollow out some of the flesh and fill the hollows with prawn mixture.
- Sprinkle with remaining chives.
- Allow 1/2 pineapple per person.