Shrimp with Catupiry Sauce in Pineapple
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Salt and Pepper
Cut the pineapple (in the crown part) and remove the core with the help of a knife and reserve this core (mainly the groove).
Season the shrimp with salt and pepper to taste, and leave to marinate. Add the onion and garlic to the hot pan, add the oil and brown over low heat. When the onion is translucent, add all the shrimp. When it gets slightly red on both sides, add all the catupiry (or curd). Add some of the pineapple groove and mix well. See if the salt and pepper is ok, if it's not to your taste, adjust. Turn off the fire, add the chopped green smell and let this sauce give a full bodied. If it gets too liquid (there's the difference between catupiry and curd), add a tablespoon of wheat flour and stir well to not let it clump and with the fire on. Now, transfer all this into the pineapple, but reserve some of the sauce.
Bake in a preheated oven at 180° for about 10 minutes with aluminum foil covering the top. This will make the pineapple release more liquid. When serving, heat the remaining sauce a little and add to the end so it overflows through the pineapple.
As a side dish I served White Rice.
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