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Shrimp in Carmelized Pineapple Butter Sauce

4 portions

Adapted from Gourmet Magazine, September 2008

    • 24 oz. large shrimp in shell, peeled and deveined
    • Salt, to taste
    • 6 tbsp. unsalted butter
    • 2 tbsp The Perfect Purée Carmelized Pineapple Concentrate,  thawed
    • 2 tbsp. medium dry Sherry
    • 2 tbsp. coarsely chopped cilantro
    • Black pepper, to taste
Method:
1. Pat shrimp dry and season with salt.
2. Heat butter in a heavy medium skillet over medium-high heat until foam subsides.
3. Add shrimp and sauté 2 minutes.
3. Add Carmelized Pineapple Concentrate and the Sherry and sauté until shrimp are just cooked through, 1 – 2 minutes.
5. Stir in cilantro and season with salt and pepper to taste.
6. Serve over rice on with a baguette.