COOKING with STEVIE
Pili Pili is a western African dish that inspired this simple preparation. The hot pepper flakes and pineapple are the traditional elements, while the shrimp and beggar’s purse are my touch. Simple to make, and easy to modify. Skip the beggars purse and serve over couscous or rice.
Chop fresh pineapple. You can use canned if you have to, but it will be much sweeter and have a softer texture.
Add shrimp. You can buy frozen cooked shrimp, but again the end result will suffer a bit.
Mix in dried pepper flakes. The amount depends on how spicy you want it to be, but the pineapple cuts most of the heat, so don't be shy.
Cook the shrimp and pineapple mixture. If you started with cooked shrimp be sure to let the mixture sit overnight so the flavors will marry.
Wrap in premade dough to serve in a beggar's purse. Here I usually cheat and buy empanada dough if it is available (pie dough works). If you have to make the dough from scratch just know your final results will probably be better than mine was.
Bake, or in this case, fry, and serve. This is an outstanding course to pass around at a party.