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Shrimp in Carmelized Pineapple Butter Sauce4 portions Adapted from Gourmet Magazine, September 2008 |
| • | 2 tbsp. The Perfect Purée Carmelized Pineapple Concentrate, thawed |
| • | 24 oz. large shrimp in shell, peeled and deveined |
| • | Salt, to taste |
| • | 6 tbsp. unsalted butter |
| • | 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 or with a baguette. |