|Tomato||1 Large, cut into quarters|
|Onion||1 Medium, cut into quarters|
|Pimentos||4 Ounce (1 Jar)|
|Canned diced green chilies||1⁄4 Cup (4 tbs)|
|Lime juice||2 Tablespoon|
|Ground coriander||1 1⁄2 Teaspoon|
|Garlic salt||1 Teaspoon|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Medium shrimp||1 Pound, cooked, shelled|
|Chopped fresh cilantro/Parsley||1 Tablespoon|
|Hot cooked rice||1⁄2 Cup (8 tbs)|
Twist crown from pineapple.
Cut pineapple lengthwise into quarters.
Remove fruit from shell with curved knife.
Trim off core and cut fruit into chunks.
In food processor or blender, combine tomato, onion, pimentos, green chilies, lime juice, coriander, garlic salt and sugar.
Process until pureed.
In large skillet, melt butter.
Add pureed sauce and simmer 5 minutes.
Stir in shrimp, pineapple and cilantro.
Cook just until heated through.