John Myers
Ingredients for 4 servings:
- 500 g prawn(s), peeled and cooked (possibly cocktail prawns)
- 1 pineapple, fresh
- 2 small onions
- ½ tbsp oil or butter
- 8 lettuce leaves
- 125 g crab meat (can)
- some watercress
- 4 tbsp mayonnaise
- 4 drops of Tabasco
- 1 tbsp tomato paste
- 1 pinch of nutmeg
- 50 ml pineapple juice
- salt and pepper
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
Holiday memories from the Canary Islands
Peel the pineapple and cut into slices about 3 cm thick. Remove the core from the middle of the slices. Peel and dice the onions. Heat some oil in a small pan, brown the onions, and then set aside. Wash the lettuce and spin it dry. For the sauce, mix the mayonnaise and tomato paste together and stir in enough pineapple juice to keep the sauce slightly creamy. Season to taste with Tabasco, nutmeg, salt, and pepper. To serve, divide the lettuce leaves between four plates. Place the pineapple slices on top and arrange the shrimp and crab meat in the center. Pour the sauce over the pineapple and seafood and scatter the fried onions on top. Garnish with watercress.
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