Frijobel, Tiefkühlprodukte.
MIT KARAMELISIERTER ANANAS UND TINTENFISCHSAUCE
2 rib steaks
1/3 teaspoon powdered garlic
1 a drizzle of extra virgin olive oil
1 pinch of pepper
Fleur de sel
1/2 pineapple
1 tablespoon butter
1 tablespoon yellow sugar
300 g Frijobel Black Tiger shrimp
2 tablespoon whisky
200 ml cream
1/2 seafood instant soup
200 ml water
1/3 of a bunch of coriander
Oven potato chips
Lettuce, as needed
STEP BY STEP
Start by seasoning the rib steaks with pepper, garlic powder and fleur de sel.
Remove the pineapple peel, cut it into slices about 2 cm thick and put them on the steaks, letting them absorb the flavour for two hours.
Thaw the shrimp, peel them, cut the back and remove the dark vein.
Heat a little olive oil and add the butter, let it melt and add the shrimp.
Season with salt and pepper and let them colour on both sides. Put them on a dish.
Add the whiskey to the fat left over from the shrimp and drizzle with the seafood cream previously dissolved in the water.
Let it warm and stir, add the cream and mix to obtain a homogeneous cream. Correct the seasoning and sprinkle with chopped fresh coriander.
Meanwhile, heat a grilling plate. Brush the rib steaks with olive oil and grill them on both sides on the hot plate. Once they are at the right temperature, remove them from the heat.
Put the pineapple slices on the plate, sprinkle them with a little sugar and let them caramelize, turning them as soon as they brown.
Serve the rib steaks with the caramelized pineapple on top and drizzled with the shrimp sauce. Serve with a lettuce salad and oven potato chips.
