Summary

Ingredients

• 1 pineapple
• 1 apple
• 2 tablespoon desiccated coconut
• 40 g butter
• 100 ml pineapple juice
• 200 ml fish stock or lobster stock
• 200 ml cream
• 2 shallot (s)
• 12 scampi
• salt and pepper
• Coriander green
• 1 ½ tablespoon curry

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Instructions

1. Cut the peeled pineapple into cubes. Sauté briefly in half of the butter.
2. Grate the peeled shallots and the apple on a household grater (or better still on a hash brown) and sauté with the coconut flakes and the curry in the other half of the butter.
3. Deglaze with the juice and the stock and reduce to half, then add the cream, season with pepper and salt and let the sauce boil again briefly and then add the pineapple pieces.
4. Fry the scampi briefly, season and serve on the plate with the sauce.
5. It`s a quick meal.