Coldwater shrimps in pineapple
Coldwater shrimps in pineapple
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Ingredients
For 4 people
Cream
- 800 grams peeled coldwater shrimps
- 3 tbsp of pineapple pulp
- 1 fresh pineapple
- 150 grams of plain yoghurt
- Salt, ground white pepper, cane sugar, ground cinnamon by taste
- 1 stalk of leek
- 50 cL of pineapple juice
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.
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