Pineapple, Ginger and Garlic Shrimp served in a Coconut Shell
served in a Coconut Shell
Pineapple, Ginger and Garlic Shrimp
Chef/Restaurant Owner Carl Thomas - Home Restaurant, Antigua
134
PREPARATION TIME: 15mins. COOKING TIME: 10mins. SERVES: 4 Ingredients: Presentation
Ingredients: Sauce
4 large dry coconuts
1 red bell pepper, finely diced
1 large Antigua Black Pineapple, unpeeled, but
1
topped and tailed
½ cup (120 ml) pineapple juice
⁄4 cup (60 ml) English Harbour 5yr. Rum
½ cup (120 ml) cream of coconut Ingredients: Shrimp Marinade 20 jumbo shrimp, peeled and de-veined
To Finish the Shrimp
1 tsp minced garlic
4 tsp olive oil
1 tsp minced fresh ginger
Salt and pepper to taste
1 tsp chopped cilantro (coriander)
2 spring onions, cut into julienne for garnish
English Harbour Five Year Rum
½ cup (120 ml) pineapple juice Tasting Notes: English Harbour 5 Year Rum has superior excellence and flavour. Viewed by rum connoisseurs as an
Method for Presentation
impeccably smooth,
Remove the top of the coconut with a cleaver or hacksaw and drain out the coconut water.
light bodied rum.
Cut 4 rings from the thickest part of the pineapple, making each ring about 1 ½ inches thick. Remove the cores
Aged in oak casks
from the pineapple rings, and cut out some flesh from the centre to form a shallow bowl. The pineapple rings
and is a minimum of 5 years old.
will serve as the bases for the coconuts. Save the cut off pineapple flesh for cooking the shrimp. Method for Shrimp and Sauce Mix together the garlic, ginger, cilantro, and pineapple juice. Pour this marinade over the shrimp and chill for 30 minutes. Cut the reserved pineapple flesh into 1 inch chunks. Place the diced peppers, rum, and pineapple juice in a stainless steel saucepan over high heat and reduce the volume by a quarter. Remove from the heat and stir in the coconut cream. Keep the sauce warm while you cook the shrimp. Remove the shrimp from the marinade. Heat a large skillet, and add the olive oil. Add the shrimp to the hot oil and stir fry for 4 minutes. Add the reserved pineapple chunks to glaze the shrimp, stir quickly to mix and remove from the heat. Assembly Set the coconut bowls on the prepared pineapple rings. Place 5 shrimp in each coconut and spoon the sauce over the shrimp. Garnish each serving with julienne spring onion.
Glen Carlou Chardonany Region: South Africa Local Supplier: Best Cellars Wines & Spirits Tasting Notes: Complex aromas of ripe pear, lemon and almonds with some underlying minerality. Fresh acidity with flavours of green apple, hints of melon and grapefruit. A mouthwatering wine with a lingering spice finish.
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