Shrimp Tomato Risotto

By Thom7747

Ingredients

• 2 pounds fresh tomatoes
• 2 tablespoons vegetable oil
• 1 teaspoon minced garlic
• 1 (15-ounce) can unsweetened coconut milk
• 1 cup long grain white rice
• 1 (4 1/2-ounce) can chopped mild green chilies
• 1 (8-ounce) can crushed pineapple in juice, drained, reserve 1/4 cup juice
• 1 cup curry powder
• 1 teaspoon salt
• 12 ounces shelled and deveined cooked shrimp

Details

Servings 1
Adapted from thomcooks.com

Preparation

Step 1

Tomatoes:

1. Use tomatoes held at room temperature until fully ripe.

2. Core tomatoes; chop (makes about 5 cups); set aside.

3. In a large saucepan heat oil until hot; add garlic and reserved tomatoes.

4. Cook, stirring occasionally, until tomatoes have softened, about 3 minutes.

5. Add coconut milk, rice, chilies, pineapple juice, ¼ cup water, the curry powder and salt.

6. Bring to a boil, stirring occasionally; reduce heat to medium-low, cover and simmer until rice is tender, about 15 minutes (some of the liquid will not be absorbed).

7. Stir in shrimp and crushed pineapple; simmer until shrimp are hot, about 1 minute.