Sautéed Shrimp with Smoked Carmelized Pineapple, Toasted Coconut & Almonds

6 appetizer servings

Kathleen Douglas / Owner and Executive Chef, Fresh Chef Experience, Louisville, KY; Photo by Kathleen Douglas

For the Coconut & Almond topping:
1/2 stick butter, melted
1/4 cup flour
1 cup sweetened coconut
1/4 cup brown sugar
1/2 cup slivered almonds
1/2 tsp. of salt
Method for the Coconut & Almond topping:
1. Preheat the oven to 375˚F. In a large mixing bowl, combine the ingredients together and spread on a Silpat mat or parchment lined baking sheet. Bake for 15-20 minutes until golden, stirring every eight to ten minutes. Remove from the oven and cool completely. Process the mixture in the work bowl of a food processor until it becomes finely ground. Set aside.
For the Carmelized Smoked Pineapple:
1 pineapple peeled and cored, cut width wise into 3/8” thick rounds
1 1/2 tbsp. dark rum
1 1/2 tbsp. packed dark-brown sugar
1 tbsp. melted butter
Smoking Gun and Applewood chips
Method for the Carmelized Smoked Pineapple:
1. Preheat oven to 375˚F or heat a grill to high heat. Place pineapple rounds on a parchment lined baking sheet. Whisk together the rum, brown sugar, and butter in a small bowl. Brush rum mixture onto pineapple.
2. Roast until the liquid has evaporated and pineapple has caramelized, about 30 minutes. Using a smoking gun, cold smoke the pineapple with apple wood chips.
For the Sautéed Shrimp:
2 cups of The Perfect Pureé Carmelized Pineapple Concentrate, thawed
One pound 16/20 shrimp
1/2 cup lemon juice
1/4 cup soy sauce
2 tsp. grated fresh ginger
Olive oil
Method for the Sautéed Shrimp:
1. Preheat the oven to 350˚F. Peel and devein the shrimp. Retain the shrimp shells; place the shrimp back in the refrigerator. Add the shrimp shells to a quarter sheet tray and roast in the oven for 15 minutes. Pour the shells and any liquid on the sheet tray to a small 1 quart saucepan and cover with 1 cup of water. Bring to a simmer and reduce the liquid to 2 tablespoons. Strain and discard the shells saving the liquid.
2. In another saucepan add the lemon juice, Carmelized Pineapple Concentrate, soy, and fresh ginger. Reduce the mixture to 1 cup. Strain the mixture through a fine mesh strainer, place back in a clean saucepan and then whisk in the shrimp liquid. Cover and keep warm.
3. Over medium-high heat, cover just the surface of a large 12” sauté pan with olive oil. Sauté the shrimp in one layer for 1-1 1/2 minutes per side, then add 1/4-1/2 cup of the sauce, tossing and sauté for one more minute then remove from the heat. Retain the remaining sauce for drizzle on the plates.
1. In the center of a plate add a pineapple ring. Lightly press the coconut and almond topping into the pineapple. Top with the shrimp, spoon sauce over, and finish with torn or chopped cilantro leaves right before serving.