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Tiger shrimp brochette with mild curry and basmati rice

Tiger shrimp brochette with mild curry and basmati rice
for 6 persons

  1. 18 tiger shrimps
  2. 1 banana
  3. 1 small tin of pineapple (or fresh pineapple)
  4. 1 tbsp sharwood mild curry powder (or Vadouvan curry)
  5. 1 Jonagold apple
  6. 250 ml poultry stock
  7. 100 ml cream
  8. 1 tbsp chopped coriander
  9. 1 cup basmati rice
  10. 1 tsp turmeric
  1. Put three shrimps on each skewer with a piece of pineapple and banana in between each piece. Season the whole brochette with salt and pepper.
  2. Boil 1 litre of lightly salted water.
  3. Boil the stock in a pot. Peel the apple and cut it into pieces before adding it to the stock. Then add curry and turmeric. Cover and leave it boiling for about 10/15 minutes.
  4. Add the basmati rice to the water, cover with the lid and simmer until it is al dente.
  5. Heat up a grill pan, lightly coat the skewers with a neutral-flavoured oil. Grill the skewers for about five minutes until they are nicely browned. Set to one side and keep them warm.
  6. Add cream to the apple curry and let it simmer for a while. Mix the apple curry and keep warm.
  7. Now drain the rice and mix with the chopped up coriander.
  8. Serve the brochettes with curry, a cup of rice and a delicious Tripel Karmeliet.
Karmeliet has a very fruity and spicy aroma. We build on that aromatic character by using banana, pineapple and apple in the Bapas. Cream gives body to the sauce and is a good balance to the mouthfeel of the Tripel Karmeliet. This is a heavenly combination where aromas not only perfectly match and melt into one another but also reinforce each other.
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