Pineapple with Shrimp & Dill

This is a composed platter dish, the kind you’d see at a Southern garden party. Each lettuce leaf holds a triangle of fresh pineapple dressed in a rich remoulade, topped with a single poached shrimp and a sprig of fresh dill. It looks fussy, but most of the work is just chilling and assembling.

The remoulade is where the complexity lives. Mayonnaise and yogurt form the base, but it’s the capers, anchovy paste, chopped hard-boiled eggs, lemon juice, and fresh herbs that give it depth. The anchovy paste adds umami without any fishiness; you won’t taste anchovy, just a richer, more savory sauce.

Tossing the pineapple in the remoulade before plating is the move that makes this work. The fruit’s natural acidity and sweetness mingles with the briny, herby sauce, and that contrast is what keeps each bite interesting.

Pro Tips

• Use a ripe pineapple. Unripe pineapple is too tart and astringent, and the remoulade can’t compensate.
• Cook the shrimp just until they curl and turn pink, then shock them in ice water immediately. Overcooked shrimp are rubbery and chewy.
• Make the remoulade ahead and refrigerate for at least an hour. The flavors meld and the sauce thickens as it chills.
• Use red leaf lettuce for the cups. It’s sturdier than butter lettuce and the color contrasts beautifully with the golden pineapple.

Variations

• Swap the shrimp for crab meat for an even more luxurious version.
• Add a pinch of cayenne to the remoulade for a spicy Cajun kick.
• Use mango instead of pineapple for a different tropical sweetness.