 | Sautéed Shrimp with Smoked Carmelized Pineapple, Toasted Coconut & Almonds6 appetizer servings Kathleen Douglas / Owner and Executive Chef, Fresh Chef Experience, Louisville, KY; Photo by Kathleen Douglas |
| For the Coconut & Almond topping: | |
| • | 1/2 stick butter, melted |
| • | 1/4 cup flour |
| • | 1 cup sweetened coconut |
| • | 1/4 cup brown sugar |
| • | 1/2 cup slivered almonds |
| • | 1/2 tsp. of salt |
| Method for the Coconut & Almond topping: | |
| 1. | Preheat the oven to 375˚F. In a large mixing bowl, combine the ingredients together and spread on a Silpat mat or parchment lined baking sheet. Bake for 15-20 minutes until golden, stirring every eight to ten minutes. Remove from the oven and cool completely. Process the mixture in the work bowl of a food processor until it becomes finely ground. Set aside. |
| For the Carmelized Smoked Pineapple: | |
| • | 1 pineapple peeled and cored, cut width wise into 3/8” thick rounds |
| • | 1 1/2 tbsp. dark rum |
| • | 1 1/2 tbsp. packed dark-brown sugar |
| • | 1 tbsp. melted butter |
| • | Smoking Gun and Applewood chips |
| Method for the Carmelized Smoked Pineapple: | |
| 1. | Preheat oven to 375˚F or heat a grill to high heat. Place pineapple rounds on a parchment lined baking sheet. Whisk together the rum, brown sugar, and butter in a small bowl. Brush rum mixture onto pineapple. |
| 2. | Roast until the liquid has evaporated and pineapple has caramelized, about 30 minutes. Using a smoking gun, cold smoke the pineapple with apple wood chips. |
| For the Sautéed Shrimp: | |
| • | 2 cups of The Perfect Pureé Carmelized Pineapple Concentrate, thawed |
| • | One pound 16/20 shrimp |
| • | 1/2 cup lemon juice |
| • | 1/4 cup soy sauce |
| • | 2 tsp. grated fresh ginger |
| • | Olive oil |
| Method for the Sautéed Shrimp: | |
| 1. | Preheat the oven to 350˚F. Peel and devein the shrimp. Retain the shrimp shells; place the shrimp back in the refrigerator. Add the shrimp shells to a quarter sheet tray and roast in the oven for 15 minutes. Pour the shells and any liquid on the sheet tray to a small 1 quart saucepan and cover with 1 cup of water. Bring to a simmer and reduce the liquid to 2 tablespoons. Strain and discard the shells saving the liquid. |
| 2. | In another saucepan add the lemon juice, Carmelized Pineapple Concentrate, soy, and fresh ginger. Reduce the mixture to 1 cup. Strain the mixture through a fine mesh strainer, place back in a clean saucepan and then whisk in the shrimp liquid. Cover and keep warm. |
| 3. | Over medium-high heat, cover just the surface of a large 12” sauté pan with olive oil. Sauté the shrimp in one layer for 1-1 1/2 minutes per side, then add 1/4-1/2 cup of the sauce, tossing and sauté for one more minute then remove from the heat. Retain the remaining sauce for drizzle on the plates. |
| ASSEMBLY: | |
| 1. | In the center of a plate add a pineapple ring. Lightly press the coconut and almond topping into the pineapple. Top with the shrimp, spoon sauce over, and finish with torn or chopped cilantro leaves right before serving. |