- pineapple - 1 piece
- shrimp - 60 Grams (cooked peeled)
- champignons - 40 Grams
- mussels - 40 Grams (canned)
- mayonnaise - 1 st. a spoon
- ketchup - 2 teaspoons
- cognac - 1 teaspoon
- lemon - 1/4 Pieces
- olives - 2 Pieces (pitted)
- sugar - 1/2 teaspoons
- vinegar wine - 1/3 teaspoons
- curry - 1/2 teaspoonfuls
- salt - - To taste
Pineapple is washed and cut in half along. The flesh is removed and cut into cubes. Just get rid of the core. Combine curry and vinegar, and then pour this marinade of shrimp, leaving for about 30 minutes. The mushrooms are shredded and placed in a small amount of water with the addition of lemon juice and salt. Boil until cooked and cool. Pineapple pulp, midi, mushrooms and shrimp are mixed and seasoned with a sauce consisting of cognac, ketchup, mayonnaise, sugar and salt. Mix the ingredients and put them into one of the pineapple halves. Decorate the sea breeze salad with parsley and skewers with lemon and olives.
Servings: 2