Pineapple and shrimp salad

This shrimp and pineapple salad is a refreshing tropical dish, perfect for summer or special gatherings. Juicy pineapple chunks, tender shrimp, and crisp vegetables are combined with a creamy dressing made from mayonnaise, heavy cream, mustard, lime juice, and fresh cilantro.

Ingredients

1 pineapple (whole, better with leaves)
1⁄4 cup celery (rinsed and chopped)
1 package shrimp (cooked and peeled shrimp, 8 oz package)
1 potato (optional, medium sized; boiled, peeled, and diced)
1 bell pepper (small, rinsed and chopped)
2 tablespoons cream (heavy cream)
2 tablespoons mayonnaise
1 tablespoon mustard (or to taste, prepared mustard)
1 tablespoon coriander (fresh coriander, chopped)
2 lime (or 1 lemon, the juice)
  seasoning (salt and freshly ground black pepper to taste)

Instructions

Cut the pineapple lengthwise into two halves. Scoop out the flesh using a knife or spoon, leaving the shell intact. Discard the core, and dice the flesh.

In a mixing bowl, combine the diced pineapple, shrimp, diced potato (if using), celery, onion, and bell pepper.

In a small bowl, mix the heavy cream, mayonnaise, mustard, lemon juice, and chopped cilantro. Season with salt and pepper to taste.

Pour the dressing over the salad mixture and stir gently to combine.

Carefully spoon the salad back into the hollowed-out pineapple halves. Cover with plastic wrap and refrigerate for 1-2 hours.

Serve the chilled pineapple salad and enjoy!

Preparation time 20 minutes
Yield
4 servings

Notes

To prepare the pineapple, you can also cut a thick slice off the top, with its leaves, so that it forms a lid. Hollow out the pineapple and then fill it with the salad. Cover it with the cut top and refrigerate.

Variations

Substitute 1 small bell pepper with 1-2 sweet chilies.

Omit or substitute any of the ingredients, except for the pineapple and shrimp.

Source

Venezuelan cuisine

easy, mix, chill
fruit, seafood, salad
Venezuelan food recipes
Food in America