Coldwater shrimps in pineapple

Coldwater shrimps in pineapple



For 4 people


  • 800 grams peeled coldwater shrimps
  • 50 cL of pineapple juice
  • 150 grams of plain yoghurt
  • 1 fresh pineapple
  • Salt, ground white pepper, cane sugar, ground cinnamon by taste
  • 3 tbsp of pineapple pulp
  • 1 stalk of leek

Coldwater shrimps in pineapple Directions

    • Split the pineapple along.
    • Carefully spoon out the pulp from the halves. Do not damage the skin. Keep the pulp for future use.
    • Mix yoghurt, 3 tbsp of pineapple pulp, 2 tbsp of peeled COLDWATER SHRIMPS, 50 g of pineapple juice, salt, ground white pepper, cane sugar and cinnamon in a blender. That’s will be the dressing.
    • Cut the pulp of pineapple into dices. Separate the white part of leek and cut finely. Use the green part of the leek for other recipes. Combine in a salad bowl diced pineapple pulp, sliced leek, shrimps. Pour in the dressing, mix.
    • Roll the aluminum cooking foil into the “rings” with the diameter of nearly 5-7cm. Put the “rings” on the plates, set pineapple “bowls” on them. Put the salad into these “bowls”. Serve.