Tropical Shrimp Stew (Served in a Pineapple)
One of the things I love most about food writing is researching the history of dishes. This Brazilian pineapple shrimp recipe, camarão no abacaxi, isn't necessarily a centuries-old traditional dish, but it draws from many of the flavors that define Brazil's coastal cuisine: fresh seafood, coconut milk, tropical fruit, and plenty of herbs. Oh, and a layer of cheese, which I think we can thank French influence for.
While researching the recipe, I learned that serving creamy shrimp inside a hollowed pineapple became especially popular in beachside restaurants in the 1970s, embracing more elaborate presentations aimed at tourists and special-occasion dining. The version I made leans into that restaurant-style approach, combining shrimp, coconut milk, mascarpone, fresh pineapple, and melted cheese for a dish that is both indulgent and unmistakably tropical. It’s a throwback dish that feels very Mad Men chic with a Brazilian twist.
Even more fun than a carved pineapple as serveware, is pairing this dish with Iron Horse's Rainbow Cuvée during Pride Month. I've worked with Joy Sterling, CEO of this female-led family business, for nearly five years. One of the reasons I love partnering with Iron Horse is her genuine commitment to community, inclusion, and the craft of award-winning Sparkling wine. As with all of Iron Horse's wines, Rainbow Cuvée is estate-grown, vintage bubbles made using the traditional méthode champenoise, but shaped by the unique California terroir of Green Valley in Sonoma. Thoughtfully crafted, endlessly drinkable, and honestly? Pairing perfection.
Watch a video of this dish in the making + five bubbly tips I learned from Joy Sterling here.
Learn more about Perfect Plates here or visit this issue of the Perfect Plate Newsletter to build this whole plate here.
Tropical Shrimp Stew (Served in a Pineapple)
Ingredients
- 1 medium to large pineapple
- 1 pound of shrimp, peeled, deveined, and tails removed
- 1 teaspoon salt
- 1 teaspoon paprika
- Juice of 1 lime
- 2 shallots, diced
- 3 garlic cloves, minced
- 1 cup coconut milk
- 2 tablespoons mascarpone
- 1 cup half-and-half
- 2 teaspoons hot sauce
- ½ cup diced pineapple
- Juice of 1 lime
- Chopped chives and cilantro, to taste
- ½ cup grated mozzarella
Instructions
- Cut the pineapple in half lengthwise, leaving the crown attached.
- Using a small knife, score the pineapple flesh in a crosshatch pattern, cutting it into 1-inch squares while being careful not to cut through the shell.
- Use a spoon to scoop out the scored pineapple cubes, leaving about ½ inch of pineapple attached to the shell to create a sturdy pineapple boat.
- Separate enough of the pineapple cubes to yield ½ cup for the sauce. Reserve any remaining pineapple for another use.
- In a bowl, season the shrimp with salt, paprika, and lime juice. Toss well and let marinate for 10–15 minutes.
- Heat a large skillet over medium heat. Add a small drizzle of oil and cook the shrimp for 1–2 minutes per side, just until lightly pink. Remove to a plate; they will finish cooking in the sauce.
- In the same skillet, sauté the shallots for 2–3 minutes until softened.
- Add the garlic and cook for 30 seconds, stirring constantly.
- Stir in the coconut milk, mascarpone, half-and-half, and hot sauce.
- Bring to a gentle simmer and cook for 3–5 minutes, stirring occasionally, until slightly thickened.
- Add the diced pineapple, juice of the lime, chives, and cilantro.
- Return the shrimp and any accumulated juices to the skillet. Simmer for 2–3 minutes, just until the shrimp are fully cooked and coated in the sauce.
- Taste and adjust seasoning with additional salt, pepper, or hot sauce if desired.
- Preheat the oven broiler.
- Divide the shrimp mixture between the pineapple boats.
- Sprinkle the grated mozzarella evenly over the top.
- Place under the broiler for 2–4 minutes, or until the cheese is melted and lightly golden.
- Garnish with additional chives and cilantro.
- Serve with white rice, and a glass of Rainbow Cuvee.
