Ingredients
SERVINGS: 4-6 Serving(s)
For the Poached Shrimp:
- 1 pound Gulf shrimp, shells on
- 1 quart water
- 1 teaspoon salt
For the Pineapple Tartar Sauce:
- 1 cup mayonnaise
- ¼ cup fresh pineapple, finely diced (or substitute canned pineapple)
- 2 tablespoons white onion, minced
- 1 teaspoon fresh ginger, finely diced
- 1 teaspoon bottled habanero sauce (or to taste)
- 1 teaspoon fresh lime juice
- 2 tablespoons fresh cilantro, chopped
- pinch salt & pepper
Preparation
To make the Shrimp:
Combine the shrimp, water and salt in a sauce pot. Bring to a boil. As soon as the water boils, remove from heat and drain off the water. Return shrimp to the warm pot. Cover lightly and allow the shrimp to cool to room temperature.
The shrimp can be served to ”peel and eat” the shrimp can be peeled, leaving the tails on. Devein if necessary.
To make the Tartar Sauce:
Combine all ingredients in a mixing bowl. Mix well and refrigerate until needed.
WOW your guests or family by pairing this appetizer with a Caribbean Gin + Tonic made with ROXOR gin
(another creation by Chef Robert DelGrande)
