Shrimp and Pink Sauce-Stuffed Pineapple
Ingredients
- 1 unit pineapple well-scrubbed, cut lengthwise, including the crown, flesh carefully scooped out trying not to tear peel; core discarded and flesh cut into bite-size cubes.
- 1.5 lbs uncooked, large shrimp peeled, tail-off, deveined and each cut into 3 or 4 pieces; leave 4 whole, tails-on to garnish the pineapples.
- 2 cups shredded lettuce
- For the Pink Sauce:
- 1 cup Mayonaisse
- 1/4 cup Ketchup
- 1 tsp Mustard
- 1/2 unit orange, or the juice and zest
- 1 unit large lemon the juice and zest
- 2 tbsp Brandy, vodka or whisky or to taste
- 3 drops Worcestershire sauce
- 3 drops Tabasco sauce or to taste.
- salt to taste
Instructions
- Salt and pepper the shrimp. In a large skillet, heat some olive oil and thoroughly cook the shrimp pieces until pink and opaque. Reserve any juices released by the cooking. Cool down.
- In a large bowl, mix the cooked shrimp, the pan drippings, the pineapple cubes and the lettuce. Add the pink sauce (recipe follows). Mix well. Stuff the pineapple halves.
- Cook the 4 whole shrimps and garnish the pineapple halves with 2 shrimps each.
- For the Pink Sauce:
- In a bowl mix mayo, ketchup and mustard until fully integrated. Add orange or lemon juice and zest, brandy, Worcestershire and Tabasco sauces and salt. Mix well and keep refrigerated.
Notes
You can also use langoustines instead of large shrimps.
The Pink Sauce, widely popular in Spain and Latin America, goes very well with seafood. It is also used as a salad dressing.
On a time crunch or you don't want the alcohol? You can use Thousand Islands dressing instead of the Pink Sauce. They are both kind of similar in color, but they call for different ingredients. Or you can make the Pink Sauce and skip the alcohol.