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Categories:
pineapple shrimp mayonnaise yogurt garlic parsley capers lemon juice from eggs mustard chives anchovy paste dill tarragon red lettuce dill
Viewed: 48 - Published at: 6 years agoIngredients
- 1 whole pineapple ripe
- 1 pound shrimp large
- 1 cup mayonnaise
- 1/2 cup yogurt, low-fat plain
- 1 clove garlic minced
- 1 tablespoon parsley leaves fresh chopped
- 1 tablespoon capers
- 1/2 each lemon juice from one lemon
- 2 whole eggs hard cooked, chopped
- 1 teaspoon dry mustard
- 1/2 teaspoon chives
- 1 teaspoon anchovy paste
- 2 teaspoons dill weed fresh snipped
- 1/4 teaspoon tarragon leaves
- 1 x red lettuce
- 1 sprigs dill weed, fresh garnish
Method
- Peel, core, and slice pineapple into bite-size triangles.
- Cover and refrigerate .
- Cook shrimp in boiling salted water, douse with cold water, peel and devein, and refrigerate.
- Prepare homemade mayonnaise and combine with remaining remoulade ingredients in a large bowl.
- Whisk, blending well.
- Add pineapple, tossing gently to cover slices with sauce.
- Rinse lettuce and drain.
- Tear lettuce leaves into pieces large enough to hold o ne pineapple slice.
- Arrange lettuce on a serving platter, add a pineapple slice to each leaf, top with one shrimp and garnish with dill sprig.
