Red Hot Shrimp with
Pineapple and Cantaloupe
Chestnut Hill Farms/Legend Produce
1 medium onion, diced
1 tablespoon minced garlic
1 tablespoon minced
3 tablespoons Madras
2 teaspoons coarse salt
½ teaspoon freshly
ground black pepper
2 cups canned coconut milk
2 cups water
2 large sweet potatoes,
peeled and diced
1 large ear of corn,
kernels cut from cob
1½ pounds raw
jumbo shrimp, peeled
1 ripe pineapple,
peeled and diced
½ ripe cantaloupe,
scooped with a
3 tablespoons minced
3 tablespoons chopped
In a large, heavy saucepan, melt butter over
medium heat. Add onions and garlic; sauté
until aromatic, about 3 minutes.
Stir in ginger, curry powder, salt, pepper,
coconut milk and water. Add sweet potatoes
and corn. Bring to a simmer, then continue
to simmer, uncovered, for 15 minutes.
Add shrimp, pineapple and cantaloupe. Simmer
for 4-5 minutes, or until the shrimp are cooked.
Pour into a large serving bowl and garnish with
green onions and cilantro. Makes 6 servings.
Grilled Thai Shrimp with
Ginger and Fruit Pasta Salad
Sandridge Foods/Rikki Rikki
2½ pounds small (51/60)
raw shrimp, peeled
¾ cup Rikki’s Thai Rub, *
2 Fuji apples
16 wooden skewers,
soaked in water for
1¼ pounds Sandridge
Foods Ginger and Fruit
2 tablespoons chopped
Place shrimp in a bowl and add ½ cup rub.
Toss to coat. Refrigerate for 2 hours.
Core apples and cut into ½-inch-thick wedges.
Place in a bowl and cover with cold water.
Preheat grill to medium.
Thread the shrimp on skewers (about 8 shrimp
Drain the apples, pat dry and return to the
bowl. Add the remaining ¼ cup rub and stir to
coat; set aside.
Grill the skewered shrimp for about 2 minutes
on each side. Remove from the grill.
Grill the apples for 3 minutes on each side.
Remove from the grill.
Place equal amounts of pasta salad in the
center of 4-6 plates. Top each dish of pasta
salad with several skewers of shrimp and the
grilled apple wedges. Sprinkle with cilantro.
Makes 4-6 servings.
* Brands may vary by region; substitute a similar product.
124 A Decade of Cooking The Costco Way