King prawns sauted in a pineapple tomato compote with grilled pine nuts
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Guests 4 people
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Preparation 20 minutes
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Cooking 12 minutes
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Difficulty Medium
To make this recipe
Ingredients
Ingrédients
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80g Noirmoutier Grand Fermage sea-salted butter
20 prawns
1 lime
3 cloves pink garlic
1 red onion
2 tbsp. olive oil
4 ripe pineapple tomatoes
1 large bunch fresh coriander
100g pine nuts
Ground salt and pepper
And don't forget to grade the recipe:
Preparation
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Shell the prawns and remove the heads and tails.
- Put them onto a soup bowl, sprinkle them with lemon juice and set aside for now.
- In small pan, dry fry the pine nuts. Set aside.
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Wash and slice the pineapple tomatoes into cubes of around 1 cm3.
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Peel the garlic and red onion then chop it finely.
- Melt the butter along with 1 tbsp. olive oil in a frying pan.
- Saute the garlic and red onion on a low heat.
- Add the prawns and fry them on a high heat, stirring every two minutes.
- Remove from the pan and keep them warm.
- Throw the tomato cubes into the same frying pan, add a tbsp. of olive oil and let soften for 4-5 minutes on a low heat while stirring.
- Season, then add the chopped coriander and stir well.
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Add the prawns to the tomato compote, and reheat them for 1-2 minutes.
- Finally, sprinkle over the grilled pine nuts and serve piping hot!
And don't forget to grade the recipe:
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