MOVE TO EAT #2: PINEAPPLE
Hola!
I hope you're having a wonderful, sunny, warm and balmy Monday, just the way we like it in this Indian summer... Seriously, where is September, when we've gone from "swimsuit" to "down jacket"? No, I don't agree! And to top it all off on this Monday, my muscles are all killing themselves... yes yes, yesterday was the first time in 3 years that I'd set foot in a gym again... It's quite simple, from the top of my knees to under my ribs, I'm a pain, I move gracefully like a "transformer". A quiet Monday... but I'm corporate, I'm making "diet" recipes and what's more, I'm going to get moving at the club med gym... because it's all very well to talk about it, but it's also necessary to take action! So, for the second instalment of "bouger-manger", I'm giving pride of place to pineapple... I could simply have imagined a dessert with this fruit, but no, I'd rather try a starter with lots of fruit in it! So, without further ado, here's the shrimp tartar with pineapple, pomegranate and green apple.
To make this sweet and savory tartare, you'll need the following for 2 people:
- 200g fresh pineapple,
- 200g cooked shrimps,
- 1 granny smith green apple,
- 1 half pomegranate.
To make this tartar, all you have to do is cut the pineapple, shrimp and granny apple (keep the skin) into very, very small pieces. Put everything in a salad bowl, add half a pomegranate (be careful, pomegranates stain like hell, there's a little trick you can use to avoid painting your kitchen), all you have to do is drain it in a bowl of water, wring it out and you're ready to go... Once you've added the pomegranate, mix everything together. For the seasoning, I kept things very simple: a drizzle of olive oil, the juice of half a lemon, salt, pepper and a final mix before serving. Here, we've used a circle, but you can also garnish a small bowl in which you pack the ingredients well, place a plate on the bowl and turn it upside down, carefully remove the bowl and TA-DA! you can garnish with a few arugula leaves! Enjoy!
