coconut sake glazed shrimp


for the glaze:

  • 2 cups sake (I used 1 cup sake & 1 cup coconut lemon grass sake)
  • 1 tablespoon brown sugar
  • 1 teaspoon salt

for the curry cream:

  • 1 cup heavy cream
  • ½ teaspoon curry powder
  • salt & white pepper

for the shrimp & pineapple:

  • 1 teaspoon salt
  • 1 teaspoon sugar
  • ¼ teaspoon cayenne pepper
  • 8 large shrimp, peeled & deveined, tails on
  • 8 fresh pineapple chunks
  • 8 picks
  • 1 tablespoon coconut oil
  • 1 tablespoon freshly snipped chives, for garnish

In a large skillet heat the sake, sugar and salt over high heat; reduce to a syrupy stage, about 7 to 10 minutes. Remove from heat, keep warm.

In small skillet, heat cream and curry powder to a bowl, reduce to ½ cup. Season to taste with salt and white pepper. Keep warm.

In a small bowl, combine the salt, sugar and cayenne pepper. In a small pan over low heat, melt the coconut oil. Brush on pineapple and shrimp. Sprinkle with the sugar salt cayenne mixture.

Heat grill pan over medium-high heat. Grill off pineapple and shrimp. When shrimp is done, toss in sake glaze. Skewer a shrimp and stand it atop a pineapple chunk. Place two skewers on each of four plates. Drizzle remaining sake glaze over, then drizzle with curry cream. Garnish with chives.

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