Preparation / Directions:
Shell, devein and cut the shrimp,deeply lengthwise. Combine the garlic,
shallots, ginger and chilies. In a medium bowl, combine the bell pepper,
tomato, curry powder, allspice, chicken stock, dry sherry, soy sauce,
cornstarch, and 1 tablespoon of the brown sugar.
Place a 10 inch saute pan over medium high heat. Add 1 tablespoon of the
oil along with the garlic, shallots, ginger and chilies. Saute for 15
seconds, then add the sauce. Bring the sauce to a boil and cook until it
thickens enough to lightly coat a spoon, about 2 minutes. Transfer to a
bowl, cool, cover and refrigerate.
Cut the top and bottom of the pineapple. Cut the pineapple in half
legthwise. Cut off and discard the fibrous center core. Remove the
pineapple flesh, cut into 1/2 inch thin slices and set aside.
The recipe can be completed to this point up to 8 hours ahead.
Coat the pineapple with the remaining 1/3 cup sugar. Turn the oven setting
to broil or prepare a barbecue. If using a gas barbecue have it at medium
heat - 350. If using charcoal, wait until coals are ash-covered. When
grill has been preheated, brush the grill with oil and grill the pineapple
slices until they become slightly soft and golden, about 2 minutes. Turn
to other side and grill. If broiling, place pineapple on baking sheet
lined with aluminum foil and broil 4 inches from heat until golden. Turn
pineapple over and cook on the other side until golden.
Meanwhile, place a 12 inch saute pan over highest heat. When hot, add 2
tablespoons oil. When oil becomes very hot, add shrimp. Stir and toss
until the outsides of the shrimp turn white, about 2 minutes. Add
curry-tomato sauce ingredients and bring to low boil. Stir in barbecued
pineapple. Taste and adjust seasonings.
Transfer to 4 heated dinner plates and serve at once.
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