As we’ve mentioned several times, spring is a confusing time for those of us at Itinerant Foodies. Seedings are starting to turn to plants. Morels are showing up in the produce departments. Flowers are coming up in our neighbors’ yards. The sun is starting to shine, but it’s still cold outside. I get tricked by this every year. You cannot simply look out the window to determine whether you need a jacket. Spring, in the mid west, at any rate, is why sites like this exist.
The curry I made the other evening was, perhaps, a perfect spring dish. It had the promise of summer, with the bright reds, the juicy pineapple and the plump shrimp, yet had all the spice and warmth you need when winter refuses to give up.
I made up the recipe as I went, using one I found online as a guide, to make sure that it was balanced. It was so easy that I was able to do some take-home work while it was simmering.
And I couldn’t help but steal these flowers from my neighbor’s yard. (No one lives there, so it’s okay, right?)
It could have used a little more salt and a little more spice, but that’s for another time. The next time I have shrimp and pineapple together, I hope they’re from the grill.
Pineapple Shrimp Curry
Adapted from GroupRecipes.com
1/2 cup Butter
2 minced red peppers
1 minced red onion
2 cups pineapple chunks
1 1/2 lbs shrimp
1 can Coconut Milk
1 tablespoon Lemon juice
4 cups Chicken broth
1/2 teaspoon Ginger
2 cloves garlic (to taste)
3 teaspoon Sugar
3 teaspoon Salt
1/2 cup Flour
2 1/2 tablespoons Curry powder (or more to taste)
1. Melt butter and saute onions and garlic in large pot. Add peppers and curry powder. Blend in flour, salt, sugar and curry. Cook over low heat until bubbly. Remove from heat.
2. Stir in coconut milk and chicken broth. Bring to boil for one minute.
3. Add shrimp and lemon juice and serve over jasmine rice.