Curried Pineapple Shrimp Rice
A community recipe by GisiNot tested or verified by Nigella.com
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Clean and devein the Shrimp Cut up the Pineapple into cubes Dice the Onion and Peppers and mince the Garlic. Heat the Oil and add your Onions then Peppers Salt and pepper to taste. Now add the Garlic mix this these ingredients until translucent. add the Curry as written or to your liking. add the Turmeric until everything is well incorporated now add the Shrimp and the Pineapple, you don't want to cook it all the way through this is just so the flavor will be absorbed, remove from pot add your rice and stir to coat the grains. Add the Stock or broth until the level of liquid is about an inch above the rice. Add additional oil if needed you don't want it to stick. Now stir and let it come to a boil Taste and add additional seasoning if needed. When all of the liquid has been absorbed lower the heat to a gentle simmer cover tightly and let it cook for 20 minutes (no peeking) After 20 minutes check for doneness then add the Shrimp and Pineapple mix with the rice let it simmer for an additional 5 minutes.
Introduction
I first had this dish on one of my many visits to Puerto Rico. I was blown away it was so good. They serve it to you in a Pineapple half, steamy rich indulgence, nicely spiced sweet savory and just good. As soon as I arrived back home I tried it and got results I expected YUMMM.
Ingredients
Serves: This would serve 4.
- 10 large shrimp
- 1 medium pineapple
- 2 cups medium grain rice
- 1 tablespoon curry powder (to taste)
- ½ teaspoon turmeric
- 1 medium onion
- ½ green bell pepper
- 2 cloves garlic
- 1 pinch of sea salt
- 3 cups chicken broth (or seafood stock)
- 2 tablespoons olive oil
Method
Curried Pineapple Shrimp Rice is a community recipe submitted by Gisi and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Additional Information
You can add hot chile peppers if you like heat. Taste the dish along the way remember to season after each addition of a new ingredient.
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