“Impress your guests with an attractive platter of curry-sauced shrimp skewered onto grilled pineapple wedges with toothpicks. This is an excellent, not-too-hard shrimp appetizer that's perfect for special occasions. It's best served at room temperature. I used approximately 1 pound of 30-40 count shrimp. But any medium to large size shrimp will do. You need approximately 30 shrimp. The shrimp and sauce may be cooked in advance and chilled.” - by Dianne
Ingredients
Adjust Servings
Original recipe yields 30 pieces
Directions
- Grill the pineapple rings over medium heat for 5 to 7 minutes each, or until they have grill marks. Remove from heat and cut each ring into approximately 5 wedges.
- In a medium saucepan over medium heat, melt the butter. Stir in the flour and cook 2 to 3 minutes, stirring continuously. Pour in the coconut milk and milk. Continue stirring until thickened. Mix in curry powder, salt and pepper. Remove from heat and place shrimp into the mixture.
- Arrange the pineapple wedges on a medium serving platter. Skewer each piece of shrimp with a toothpick, then insert the toothpicks into the pineapple wedges.
Nutrition
Amount Per Serving (15 total)
- Calories
- 156 cal
- 8%
- Fat
- 12.2 g
- 19%
- Carbs
- 7 g
- 2%
Based on a 2,000 calorie diet
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Reviews (9)
Rate This Recipe
"I'll admit I tinker with recipes quite a bit and did so with this as well. I used jumbo raw shrimp and grilled it after marinating it in a tropical-style marinade. I grilled thick slices of pineapple..." See more which worked out well. Instead of coating the shrimp with the sauce I thought I'd use it as a dipping sauce. When warm it was a great consistency, but after being chilled it was just a little too thick and the butter did try and seperate out. Instead of using curry powder, I used 1 tsp of red curry paste and that worked well. Next time I would probably reduce the butter and flour down to 2 T butter and 1 T flour in order thicken it less vs. the stick of butter and 1/4 cup of flour that the recipe calls for."
TINA SNYDER
"I actually tried this sauce with grilled chicken. I was looking for a curry sauce that was quick and not a million steps. That it was, but I found it thick and bland. I added garlic, ginger and crushe..." See mored red peppers and that helped. I would agree that I wouldn't add as much butter and flour next time to make it less thick. I would try this recipe again as I think the base of it is good for a simple curry sauce.. Maybe with the shrimp it has a much better affect."
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