A refreshing and flavorful salad made with cooked shrimp, long grain rice, juicy pineapple, and a delicious curry mayonnaise dressing.
- 24 shrimp
- 200 grams of long grain rice
- 2 mini pineapples
- cucumber
- 1 avocado
- red onion
- 2 sprigs of chives
- 2 tablespoons of curry
- 1 egg
- 1 lemon
- olive oil
- salt
- 1 lime
- pink pepper
Cook the shrimp by boiling them in salted water for 3 minutes. Remove them from the water, cool them quickly in ice water to stop the cooking process, and drain them. Peel the shrimp, reserve 4 for decoration, and cut the rest into small pieces.
Boil the rice in salted water for 12 minutes, drain it, and let it cool completely.
Cut the ends of the pineapples to form stable bases, then cut them in half to have two equal pieces. Scoop out the pineapple flesh with a melon baller, leaving some at the bottom to serve as a container. Reserve the extracted pulp.
Make the mayonnaise by blending the egg with a little oil, salt, and a splash of lemon juice. Blend without moving the blender until it starts to emulsify. Slowly add the remaining oil while gently moving the blender up and down. Add the curry to this mayonnaise and mix well.
Dice the washed cucumber, peeled onion, and peeled and pitted avocado. In a bowl, mix the diced vegetables with the cooled cooked rice, mayonnaise, and a bit of chopped chives.
Fill the pineapple halves with the mixture and decorate with the reserved shrimp, a slice of lime, pink pepper, and chives.