Pinapple hearts with curry and shrimps

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  • 500 gr pineapple hearts
  • 50 gr butter
  • 150 ml fresh cream
  • n.1 white onion chopped
  • n.1 garlic clove crushed
  • ½ glass of white wine
  • n.8 shrimps
  • Curry powder (to taste)
  • Peeled and cleaned Salt & pepper (to taste)
Purple pasta
Filling: pineapple, ricotta, dry biscuits, Grand Marnier and sugar.
For 4 people
Difficulty: Easy
Preparation: 15 min
Cooking: 4/5 min
  1. Fry onion in butter
  2. Once golden add the crushed garlic clove and the curry powder to taste and keep on low fire for around 2 minutes
  3. Soften with white wine and leave on heat until evaporation. Add cream and salt
  4. Bring to boil for few minutes
  5. In the same time, fry the shrimps with a pinch of salt and pepper
  6. Add hearts and decorate with remaining shrimps.