2012 Boone Docks Recipe
Pineapple Chunks (1 can)
Carribean Jerk Seasoning
In a 10 inch skillet, combine 1 can chopped pineapple chunks, 1/4 cup diced red pepper, 1/4 cup onions, 1/4 cup vinegar. Bring to a simmer then add 2 tablespoons sugar (or to taste) until dissolved. Mix cornstarch and water until smooth and add ot skillet. Simmer about 1 minute. Set aside.
In a 1 quart saucepan, combine 1/2 cup pina colada and 1/2 cup heavy cream and bring to a simmer. In a skillet make a blond roux using butter and flour until a blonde color. Add roux to pine colada mixture until you get the desired consistency for sauce.
Cook shrimp with Carribean Jerk Seasoning until done. Plate shrimp and put chutney on top and drizzle with pina colada cream sauce.