Vegan Mofo: Curried Shrimp and Pineapple Risotto

Ebay has been a great source of weird, outdated cookbooks. There have been so many that I’ve wanted to buy, it’s been really hard to be restrained about it all. I’ve not been too restrained, I have loads of books stacked up right next to me now, but if I’d given in to every urge I could probably have enough material to make this theme last a year. There’s no way I can physically keep this up for a year, so I’ve had to be reasonably sensible. But then when a book like this comes along, all logical thoughts go out of the window

I’ve never heard of Shelford’s Pineapple but when I saw this book, I knew it was time to party on down in our kitchen! And we all know what makes a great pineapple party…Curried Shrimp and Pineapple Risotto….obviously. Have you never been to a pineapple party before?!

Curried Shrimp and Pineapple Risotto
For “entertaining with a difference”

For the curried shrimp
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tbsp oil
  • 1 packet of vegan fish fillets
  • 3 tsp plain flour
  • 3 tsp curry powder
  • 1 tbsp dessicated coconut
  • salt
  • 1 1/2 cups chick’n or veggie stocks
  • 1 apple, cored and chopped
  • 1/2 cup chopped pineapple
  • 2 tomatoes, chopped
  • 3 tsp sugar
  • 1 packet of vegan shrimp
For the risotto
  • 1 tbsp oil
  • 1 onion, finely chopped
  • 1 pepper, chopped
  • 1 1/4 cups aborio rice
  • 3 cups vegetable stock
  • 1/2 cup chopped pineapple
  1. First of all you want to get the curried fish going. So heat the oil in a pan and fry the onion and garlic until golden.
  2. Add the chopped fish fillets and fry for a few minutes. Add the curry powder, flour, and coconut and fry for a few minutes
  3. Add the stock, apple, pineapple, tomatoes and sugar and bring to the boil. Simmer for 25 minutes.
  4. For the risotto heat the oil in a new pan and fry the onion and pepper until softened.
  5. Add the aborio rice and cook for a few minutes. Add all the stock and constantly stir the rice until it’s absorbed all the water. This takes about 20 minutes. 
  6. While you’re waiting either bake your faux shrimp (mine were weird tofu and carrot wrapped in bean curd skin) or fry them. Set to one side
  7. Once the water has been absorbed, stir in the pineapple and warm through.
  8. Plate up the risotto on a dish, top with the curried fish and then finish off with a few faux shrimp on top.
Serves 4
It was a bit weird having what felt like two different meals mixed together, with added pineapple in both. But, I’ve got to say the curried fish was awesome and the risotto was pretty good too. I do think it would be better just having it with some basmati rice but hey, I guess if you’re “entertaining with a difference” then why not make risotto to go with? 
I would add the water little by little next time, you know, how you’re supposed to make real risotto. The panic when I followed the recipe and just chucked the stock in and then remembered I was making risotto! This book is freakin’ crazy. CRAZY PINEAPPLE PARTY!
Speaking of crazy, check out this amazing ice cream sundae from Fuck Yeah Vegan Ice Cream. I want this in my face!

3 thoughts on “Vegan Mofo: Curried Shrimp and Pineapple Risotto

  1. ha ha “entertaining with a difference” is not actually a very specific promise of quality, is it? It doesn't really express what KIND of difference the party goers will experience!


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