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Asparagus – Pineapple – Shrimp – Cocktail

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Ingredients for 4 servings:

  • 400 g asparagus, white, peeled
  • salt and pepper
  • Sugar
  • 200 g pineapple, fresh, diced
  • 200 g cooked prawns
  • 1 cup crème fraîche
  • 1 ½ tbsp chili sauce
  • ½ tsp curry
  • 1 tbsp whiskey (optional)
  • 2 tbsp parsley, flat-leaf, freshly chopped

Instructions

Working time approx. 20 minutes; Rest time approx. 1 day 6 hours; Total time approx. 1 day 6 hours 20 minutes

Cook the asparagus in boiling salted water with a little sugar until al dente, let it cool, and cut into approximately 3 cm long pieces. Combine with the pineapple and shrimp in a bowl. Mix the crème fraîche with the chili sauce, whiskey, and parsley, and season with salt, pepper, and curry powder. Gently mix the dressing with the ingredients in the bowl and let the cocktail sit for at least 30 minutes. Season again before serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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