Coconut Curry Lobster, Shrimp, & Scallop Cannelloni with Pineapple Rice
"Curry is a variety of dishes originating in the Indian subcontinent that uses a complex combination of spices or herbs, usually including ground turmeric, cumin, coriander, ginger, and fresh or dried chilies."
Ingredients
- 4 Lobster, Shrimp & Scallop Cannelloni
- ¼ c. cilantro
- 4 garlic cloves
- 1 tbs. fresh ginger
- 1 c. red bell pepper, chopped
- 1 c. scallions, chopped
- 1 14oz can coconut milk, light
- 2 tsp. red curry paste
- 1 tsp. dark sesame oil
- 2 tsp. fish sauce
- 4 tsp. soy sauce
- 1 tbsp. brown sugar
- 1 tsp. curry powder
- ½ tsp. ground cumin
- Salt
- 1 tsp. cumin, ground
- Pineapple Rice
- 1 tbs. Butter
- 1 tbs. oil
- 1 clove garlic
- 1 jalapeño, deseeded, finely chopped
- 1 c. pineapple, crushed
- Salt
- Pepper
- ¼ tsp. Red chili flake
- 2 tbs. lemon juice
- 1 c. Basmati rice
- 1½ c. water
- ½ Cup pineapple juice
- 1 tbs. Cilantro
Directions
Over medium heat combine sesame oil with ginger, garlic, red pepper and scallions. Add curry powder, curry paste and cumin. Cook for 1 minute. After garlic, peppers and scallions are cooked through add soy sauce, sugar, fish sauce and coconut milk. Bring sauce to a simmer but make sure not to boil. Remove from heat and add cilantro. Line a baking dish with a thin layer sauce to prevent the cannelloni from sticking to the dish. Add additional sauce over the top. Bake cannelloni covered for 45 minutes at 375 degrees. Serve over pineapple rice with remaining sauce. For pineapple rice, heat butter and oil over medium high heat. Add garlic and jalapeno sauté for 1 minute. Add pineapple, S&P, chili flakes, lemon juice, rice, water, pineapple juice and mix until fully combined. Cover and reduce to medium heat. Cook 15 min or till rice is fully cooked and water is absorbed. Remove from heat and uncover. Let the rice cool for 10 mi. Garnish with cilantro.
