Pineapple & Shrimp Curry
- 24 peeled medium shrimp
- 1 ¼ cup peeled pineapple
- 1 cup coconut milk
- 1/2 teaspoon curry powder
- 2 sprigs of cilantro
- 1 1/2 tablespoons butter
- 1 1/3 cup basmati rice
1/ Cook the rice for 10 minutes and keep warm.
2/ Melt the butter in the CRISTEL sauté pan on medium heat and brown the diced pineapple.
3/ Remove pineapple and brown shrimp for 2 minutes on each side.
4/ Add coconut milk, curry powder and pineapple cubes, simmer for 2 minutes.
5/ Finish by adding chopped cilantro and serve with rice.