Confit of Shrimp with Sugarsnap Peas, curried Pineapple and Passion Fruit Alizé Essence

PREPARATION:

Roasted pineapple:

Preheat 250 degree oven. Place pineapple rounds on baking sheet. Sprinkle with ground black pepper. Bake at drying heat for two hours or until oven-dried. The pineapple will just begin to brown. Remove from oven, remove core and cut into sections.

Pineapple curry dressing:

In 4 qt. saucepot, heat 2 tablespoon olive oil. Add shallots. Cook until translucent, about 5 minutes. Add pineapple, spices, ginger, fennel. Cook mixture until caramelized or brown in color. Add vinegar and Alizé. Reduced by ˝. Add curry paste and stock. Cook over low heat until thickened. Purée mixture in food processor. Strain through chinois. Emulsify with handblender by adding oils slowly. Season to taste.

To plate salad:

In wide bottomed saucepot, heat oil below a simmer, approximately 130 degrees. Add shrimp and cook 2-3 minutes, depending on size of the shrimp. Do not allow to boil. Remove from oil. Toss together sugarsnap peas, pineapple and tatsoi. Season with salt and curry dressing. Garnish with shrimp. Drizzle with reduced balsamic vinegar. Note: The shrimp is best served warm or at room temperature.

INGREDIENTS:

• 2 cups olive oil
• 1 lb. jumbo shrimp, about 12 peeled shrimp
• ˝ cup sugarsnap peas, halved
• ˝ pound baby spinach or tatsoi
• ˝ pineapple, cut into ˝ inch semi circles
• Pineapple curry dressing
• Pineapple Curry Dressing flavored with Alizé essence:
• 2 tablespoon olive oil
• 2 shallots, sliced
• ľ cup pineapple trimmings
• ˝ teaspoon ground cinnamon
• 1 tablespoon Szechuan peppercorns
• 2 teaspoons coriander seed
• 2 pieces star anise
• 2 tablespoon chopped ginger
• 1 small fennel bulb, sliced
• 1 cup Gold Alizé
• ľ cup sherry wine vinegar
• 1 cup dark chicken stock
• 2 tablespoons curry paste
• 1 cup grapeseed oil
• 1 cup olive oil

(Serves 4 to 6)