Ingredients to make Pineapple and Seafood Salad:
- 5 slices of pineapple.
- 1 bundle of green asparagus.
- 1 bundle of green curly lettuce.
- 500 grams of shrimp.
- 500 grams of squid rings.
- 1 can of cream or coconut milk.
- 1 sliced aborigine with water and salt.
How to make Pineapple Seafood Salad:
Prelist the ingredients. Bring a frying pan to medium heat, add a little sunflower oil and fry the aborigines until golden brown. Reserve. Bring a deep pot with water over medium heat. Once it boils add the asparagus and cook for about 10 minutes. Remove and set aside.
Heat a frying pan over medium heat with a little oil and fry the shrimp and squid rings. For about four to five minutes.
Once those minutes have passed, add the pineapple cut into squares and a tablespoon of brown sugar. Cook for a few minutes. Once it is caramelizing, add the cream or coconut milk and turn off the heat. Serve the salad making a bed with the curly lettuce, adding the sautéed aborigines and on top the shellfish with the pineapple and a little of the sauce from this preparation, garnish with the asparagus and enjoy.
