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Flambé Pineapple Boat with Shrimp Recipe
Recipe Type:
Pineapple,
Shrimp,
Flambe
Yields: 2 servings
Prep time: 30 min
Ingredients:
1 small fresh ripe pineapple, with leaves attached
1 medium
onion, cut into 1/2-inch cubes
8 mushrooms, cut into 1/2-inch cubes
1/2 sweet red bell pepper, cored, seeded, and cut in 1/2-inch cubes
1/2 sweet orange or yellow bell pepper, cored, seeded, and cut in 1/2-inch cubes
8 to 10 raw large
shrimp , peeled and deveined
4 tablespoons butter
Freshly ground black pepper to taste
4 tablespoons rum or brandy
Preparation:
Preheat the oven to 300 degrees F.
Using a sharp knife, cut pineapple in half
lengthways from top to bottom, leaving leafy crown on each half. Leaving a
1/2-inch-thick shell, remove the core and flesh; discard core and cut half
of pineapple flesh into 1/2-inch chunks (reserve remaining pineapple for
another use); set aside. NOTE: Be careful not to puncture the shell
of the pineapple because it will be used for serving the finished dish. Turn
the empty pineapple skins upside down on a tray to drain.
Place the pineapple shells with
fronds still attached on a rimmed baking sheet. Wrap pineapple tops in
aluminum foil to prevent browning. Warm in the oven until ready to
serve. When ready to use, Remove from oven and place on individual serving plates.
 In a large frying pan or wok over
medium-high heat, sauté shrimp in butter for approximately 4 to 5 minutes or
until shrimp have turned pink and opaque in center (cut to test). Remove
from pan with a slotted spoon or spatula to a plate; set aside.
Add onion, mushrooms, and bell peppers to hot butter; sauté approximately 5 minutes or until vegetables are
slightly soft. Add pineapple, shrimp, and black pepper, stirring until just
warm. Remove from heat. Using a slotted spoon, divided the pineapple mixture
among the hot pineapple shells. Sprinkle lightly with shredded coconut.
In a small saucepan, heat the rum just until bubbles begin to form around the edges. Can also be heated in a
microwave oven by heating 30 to 45 seconds in a microwave-proof dish at 100 percent power.
To serve, ignite warm rum with a
long match. NOTE: Always ignite the fumes and not the liquid itself. Never
lean over the dish or pan as your light the fumes. Using a ladle, pour
flaming rum over each pineapple boat.
For additional information, Learn how to
flambé.
Makes 2 servings.
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