Shrimp and pineapple salad – Low fat and low calories.
pineapple of about 1 kg;
1 package of shrimps 450 gr. frozen and clean;
cherry tomatoes 240 gr;
1 hot pepper;
5 leaves of mint;
6 threads of chive;
extra virgin olive oil;
1 clove of garlic;
1 package of mixed salad (songino, riccia, spinach, carrots, rocket), 150 gr.
Pour a little oil into a large skillet, add the whole garlic clove and the prawns. Cook for about 5-6 minutes. Remove from heat and let cool.
Take the pineapple, cut it in half and extract the pulp. Remove the central calloused part and make medium-sized cubes.
Now, finely chop the aromas: chives, mint and fresh chilli.
Take the cherry tomatoes, wash them and cut them into small pieces.
In a bowl place the mixed salad, add the pieces of tomato, then pour the pineapple into pieces, also add the previously sautéed shrimp.
Then add the aromas in the salad: chives, chopped mint and fresh chilli.
Add salt to taste and a little oil and mix the ingredients with a teaspoon to blend the flavors.
Now that your salad is complete, you can start to stuff the pineapple, helping with a spoon until it is full.
So serve your shrimp salad in the pineapple.
The salad with shrimp in the pineapple is kept in the refrigerator covered with transparent film for a maximum of 1 day.
Freezing is not recommended.
You can enrich your shrimp salad in the pineapple with other aromas and add lemon or lime juice to the salad to accentuate the sour note.