Creamy Curried Shrimp with Grilled Pineapple

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.

• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Total Time: 30 mins
• Calories: 157 Calories

Ingredients

• ¼ cup milk
• ½ cup butter, melted
• ¼ cup all-purpose flour
• salt and pepper to taste
• 1 (14 ounce) can unsweetened coconut milk
• 1 fresh pineapple - peeled, cored and cut into rings
• 1 ½ tablespoons mild curry powder
• 1 pound cooked shrimp, peeled and deveined

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.