Pineapple with Shrimp & Dill
Yield
4 servingsPrep
30 minCook
10 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | whole |
pineapple
ripe |
*
|
| 1 | pound |
shrimp
large |
|
| Remoulade sauce | |||
| 1 | cup |
mayonnaise
|
|
| ½ | cup |
yogurt, low-fat
plain |
|
| 1 | clove |
garlic
minced |
|
| 1 | tablespoon |
parsley leaves
fresh chopped |
|
| 1 | tablespoon |
capers
|
|
| ½ | each |
lemon juice
from one lemon |
|
| 2 | whole |
eggs
hard cooked, chopped |
*
|
| 1 | teaspoon |
dry mustard
|
|
| ½ | teaspoon |
chives
|
|
| 1 | teaspoon |
anchovy paste
|
*
|
| 2 | teaspoons |
dill weed
fresh snipped |
|
| ¼ | teaspoon |
tarragon leaves
|
|
| 1 | x |
red lettuce
|
*
|
| 1 | sprigs |
dill weed, fresh
garnish |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | whole |
pineapple
ripe |
*
|
| 453.6 | g |
shrimp
large |
|
| Remoulade sauce | |||
| 237 | ml |
mayonnaise
|
|
| 118 | ml |
yogurt, low-fat
plain |
|
| 1 | clove |
garlic
minced |
|
| 15 | ml |
parsley leaves
fresh chopped |
|
| 15 | ml |
capers
|
|
| 0.5 | each |
lemon juice
from one lemon |
|
| 2 | whole |
eggs
hard cooked, chopped |
*
|
| 5 | ml |
dry mustard
|
|
| 2.5 | ml |
chives
|
|
| 5 | ml |
anchovy paste
|
*
|
| 1E+1 | ml |
dill weed
fresh snipped |
|
| 1.3 | ml |
tarragon leaves
|
|
| 1 | x |
red lettuce
|
*
|
| 1 | sprigs |
dill weed, fresh
garnish |
|
Directions
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.
