Description
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.
Ingredients
- 1 fresh pineapple – peeled, cored and cut into rings
- ½ cup butter, melted
- ¼ cup all-purpose flour
- 1 (14 ounce) can unsweetened coconut milk
- ¼ cup milk
- 1 ½ tablespoons mild curry powder
- salt and pepper to taste
- 1 pound cooked shrimp, peeled and deveined
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Servings: 15