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A Cooking Adventure with Thom

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Shrimp Tomato Risotto

Florida Tomato Committee

Servings:  4





2 pounds fresh tomatoes
2 tablespoons vegetable oil
1 teaspoon minced garlic
1 (15-ounce) can unsweetened coconut milk
1 cup long grain white rice
1 (4 -ounce) can chopped mild green chilies
1 (8-ounce) can crushed pineapple in juice, drained, reserve cup juice
1 cup curry powder
1 teaspoon salt
12 ounces shelled and deveined cooked shrimp

Cooking Method


  1. Use tomatoes held at room temperature until fully ripe.

  2. Core tomatoes; chop (makes about 5 cups); set aside. 

  3. In a large saucepan heat oil until hot; add garlic and reserved tomatoes.

  4. Cook, stirring occasionally, until tomatoes have softened, about 3 minutes.

  5. Add coconut milk, rice, chilies, pineapple juice, cup water, the curry powder and salt.

  6. Bring to a boil, stirring occasionally; reduce heat to medium-low, cover and simmer until rice is tender, about 15 minutes (some of the liquid will not be absorbed).

  7. Stir in shrimp and crushed pineapple; simmer until shrimp are hot, about 1 minute.

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