King prawns sauted in a pineapple tomato compote with grilled pine nuts

  • Greedy 4 people
  • Preparation 20 minutes
  • Cooking 12 minutes
  • Difficulty Medium

Ingredients

Ingrédients

  1. 80g de beurre bio aux cristaux de sel de mer de Noirmoutier Grand Fermage

    20 gambas

    1 citron jaune

    3 gousses d’ail rose

    1 oignon rouge

    2 cuillères à soupe d’huile d’olive

    4 tomates ananas mûres

    1 beau bouquet de coriandre fraîche

    100g de pignons de pin

    Sel et poivre du moulin

And don't forget to grade the recipe:

Preparation

  1. Shell the prawns and remove the heads and tails.
  2. Put them onto a soup bowl, sprinkle them with lemon juice and set aside for now.
  3. In small pan, dry fry the pine nuts. Set aside.
  4. Wash and slice the pineapple tomatoes into cubes of around 1 cm3.
  5. Peel the garlic and red onion then chop it finely.

  6. Melt the butter along with 1 tbsp. olive oil in a frying pan.
  7. Saute the garlic and red onion on a low heat.
  8. Add the prawns and fry them on a high heat, stirring every two minutes.
  9. Remove from the pan and keep them warm.
  10. 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.
  11. Season, then add the chopped coriander and stir well.
  12. Add the prawns to the tomato compote, and reheat them for 1-2 minutes.
  13. Finally, sprinkle over the grilled pine nuts and serve piping hot!

And don't forget to grade the recipe:

Enjoy our
recipes!

Running out of inspiration ? Let yourself be tempted by our delicious recipes based on butter or cheese. Depending on the number of your guests and the time you have to cook, we suggest you discover our tasty sweet and savoury recipes!

Discover our recipes
Discover our recipes

To go further ...

Discover our dairy cooperative

A french cooperative

Our Grand Fermage breeders, creators of biodiversity

Our CSR approach!