Chino Latino Coconut Curry Shrimp With Pineapple Sauce - Restaurant Recipes - Recipes for Restaurant

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Recipe for Chino Latino Coconut Curry Shrimp With Pineapple Sauce from the Restaurant section.

Chino Latino Coconut Curry Shrimp with Pineapple Sauce

Source: Chef Todd Bolton - Chino Latino - Minneapolis, Minnesota

Pineapple Curry Sauce
1 quart coconut milk
2 cups crushed pineapple
1 1/4 tablespoons red curry paste
2 cups fish sauce
1/3 cup granulated sugar

Combine all the ingredients in a large saucepan and heat to boiling. Simmer for 5 minutes. Remove from heat and immediately chill.

Coconut Curry Shrimp
8 ounces Pineapple Curry Sauce
14 peeled and deveined 21-25 count raw shrimp
1 cup 1-inch diced pineapple
1 cup 1-inch diced red bell pepper
1/2 cup toasted coconut flakes
2 tablespoons chopped cilantro
3 cups steamed jasmine rice

Combine sauce, shrimp, red pepper, and pineapple in a medium size saut? pan and bring to a boil on medium to medium-high heat. Allow shrimp to cook through (about 4 minutes) and remove from heat. Place rice in a bowl and cover with curry sauce, shrimp, and veggies. Garnish with toasted coconut and chopped cilantro and serve!



We hope you enjoy your freshly made Chino Latino Coconut Curry Shrimp With Pineapple Sauce. This recipe came from Restaurant's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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