Dip't n Dusted Shrimp with Thai Curry Sauce Courtesy Of: High Liner Foodservice Dip't n Dusted Shrimp with Thai Curry Sauce 12 Servings 1.5 kg or 3 lbs Portico Shrimp 15 mL or 1 Tbsp Vegetable oil 15 mL or 1 Tbsp Gingerroot purée 15 mL or 1 Tbsp Minced garlic 15 mL or 1 Tbsp Curry powder 15 mL or 1 Tbsp Paprika 10 mL or 2 tsp Ground coriander 10 mL or 2 tsp Ground cumin seeds 10 mL or 2 tsp Red Thai curry paste 875 mL or 3 ½ cups Coconut milk, unsweetened well-stirred 125 mL or ½ cup Tomatoes, crushed 750 mL or 3 cups Canned unsweetened pineapple chunks, drained 50 mL or 3 Tbsp Soy sauce 25 mL or 2 Tbsp Packed dark brown sugar Prepare shrimp according to package instructions. Set aside and keep warm.

In a large heavy saucepan, heat oil over medium heat; cook gingerroot and garlic until starting to brown, about 3 minutes. Add curry powder, paprika, coriander, cumin and Thai curry paste, stirring until fragrant, about 1 minute.

Increase heat to high and add coconut milk and tomato purée, whisking until smooth. Stir in pineapple, soy sauce and brown sugar and bring to a boil. Remove pan from heat and keep warm until ready to serve.

Combine sauce with shrimp and serve immediately. Serve over cooked rice or rice noodles.