Pineapple curry scampi

Ingredients for 4 servings:

• 1 pineapple
• 1 apple
• 2 tbsp desiccated coconut
• 40 g butter
• 100 ml pineapple juice
• 200 ml fish stock or lobster stock
• 200 ml cream
• 2 shallots
• 12 scampi
• salt and pepper
• Coriander leaves
• 1 ½ tbsp curry

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Dice the peeled pineapple. Sauté briefly in half of the butter. Grate the peeled shallots and apple on a grater (or, better yet, on a roasting grater) and sauté them with the coconut flakes and curry powder in the other half of the butter. Deglaze with the juice and stock and reduce by half. Then add the cream, season with salt and pepper, and bring the sauce back to a boil briefly. Then add the pineapple pieces. Briefly fry the scampi, season, and serve with the sauce on a plate. It’s a quick meal to prepare.