Pineapple Curried Shrimp
with Coconut Rice and Ginger Gremolata
Pineapple Curried Shrimp with Coconut Rice and Ginger Germolata
6
servings30
minutes1
hour30
minutesChef Derick Kuntz loves this pineapple curried shrimp with crisp Sauvignon Blanc. The brightness of the Sauvignon Blanc pairs well with the tropical notes of the coconut milk and pineapple. The spice of the curry is also tempered by the acidity in the Sauvignon Blanc.
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Ingredients
- Coconut Rice
2 cups 2 basmati rice
400 ml 400 coconut milk
1 cup 1 water
1 tsp 1 salt
1 Tbsp 1 sugar
1/2 cup 1/2 toasted coconut
- Pineapple Red Curry Shrimp
2 cups 2 pineapple diced
2 Tbsp 2 red curry paste
400 ml 400 coconut milk
1 large 1 yellow onion, large dice
1 large 1 red bell pepper, large dice
2 Tbsp 2 ginger, minced
2 Tbsp 2 garlic, minced
1/4 cup 1/4 canola oil
1/4 cup 1/4 rice wine vinegar
3 lbs 3 peeled and deveined shrimp (aprx 36-40)
- Ginger Gremolata
1/2 cup 1/2 parsley, chopped
2 2 lemons, zested
2 2 limes, zested
1 Tbsp 1 ginger, grated
1/2 cup 1/2 toasted coconut
Directions
- Coconut Rice
- Rinse rice until clear
- Cover rice with water and soak for 1 hour, then strain off liquid
- In a sauce pot heat coconut milk, water, salt, sugar
- Pour warm liquid over rice and mix together
- Spread rice in a (8x8) baking dish and cover with foil
- Cook for 40 mins at 400°F
- Let rest for 15 minutes
- Ginger Gremolata
- Grate ginger
- Press out all the liquid, chop to break up ginger
- Mix together ginger, parsley, lemon zest, and lime zest
- Pineapple Red Curry Shrimp
- Heat canola oil on medium-high heat in a heavy bottom pot
- Sweat the onions, pepper, ginger, and garlic for 8-10 minutes, or until soft and the onions are translucent
- Add pineapple, red curry paste, coconut milk, and rice wine vinegar
- Simmer for an additional 10-15 minutes
- Poach shrimp in curry for 5-6 minutes until cooked
- Assembly
- Scoop rice, and split into 6 bowls
- Ladle pineapple red curry into bowl
- Add shrimp evenly to each bowl, aprx 6 -7 per person
- Garnish with ginger gremolata and 2 Tbsp toasted coconut
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Pairing Suggestions
Chef Derick Kuntz loves this pineapple curried shrimp with crisp Sauvignon Blanc. The brightness of the Sauvignon Blanc pairs well with the tropical notes of the coconut milk and pineapple. The spice of the curry is also tempered by the acidity in the Sauvignon Blanc.
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