Pineapple Boats Ahoy

Recipe Ingredients

		Salad
4 1/2 cups	1066ml	Water
1 1/2 lbs	681g / 24oz	Shrimp - fresh
1 lb	454g / 16oz	Pineapple - fresh (large)
1 lb	454g / 16oz	Orange (medium)
1 lb	454g / 16oz	Grapefruit (medium)
1 lb	454g / 16oz	Avocado (medium)
1		Lime - juice of
		Dressing
1/2 cup	118ml	Oil - vegetable
2 tablespoons	30ml	Wine - dry white
2 tablespoons	30ml	Lime juice
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Paprika
1 teaspoon	5ml	Honey

Recipe Instructions

Bring water to a boil. Add shrimp; return to a boil. Lover heat, and simmer 3 to 5 minutes. Drain shrimp well; rinse with cold water. Chill. Peel and devein shrimp; set aside.

Cut pineapple in half lengthwise. Scoop out pulp, leaving shells 1/2 to 1/4 inch thick. Cut pineapple pulp into bite-size pieces, discarding core. Set aside 1 cup pineapple pieces; reserve remaining pieces for use in other recipes.

Peel, seed, and section orange and grapefruit; combine fruit sections with 1 cup pineapple pieces and shrimp. Cover; chill until ready to serve.

Before serving, peel and dice avocado; sprinkle with lime juice to prevent discoloration. Combine avocado and shrimp mixture; spoon into reserved pineapple shells. Pour dressing over top before serving.

Dressing: Combine all ingredients in container of electric blender; blend well. Serve immediately. Yield: 3/4 cup.

Source:
Southern Living Magazine, July, 1980..

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.