FLORIDIAN SHRIMP TOMATO RISOTTO

FLORIDIAN SHRIMP TOMATO RISOTTO

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

Use tomatoes held at room temperature until fully ripe. Core tomatoes; chop (makes about 5 cups); set aside. In a large saucepan heat oil until hot; add garlic and reserved tomatoes. Cook, stirring occasionally, until tomatoes have softened, about 3 minutes. Add coconut milk, rice, chilies, pineapple juice, 1/4 cup water, the curry powder and salt. 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). Stir in shrimp and crushed pineapple; simmer until shrimp are hot, about 1 minute.