Giant Shrimps Exotic

Josef Imbach: “(…) This recipe is a creation of Imelda. The composition of the ingredients is a little bit unusual, one is inclined to say exotic, and the preparation may seem a little bit elaborate for a simple entrée. But it is worth the effort. Besides, these giant shrimps are equally suitable as a main course, in which case you charge about six pieces per person and serve a small unit of long-grain rice(… )”.

For fresh shrimps, remove the head and shell at the beginning. In addition, they must be slightly notched on the back to be able to pull out the intestines. If you want to save yourself this work, buy these shellfish already prepared ready to cook.

Place the shrimp in a marinade of dill, vermouth, juice of one lemon, salt and pepper for about 120 minutes.

Sauté the onion in a small amount of butter until soft. Cook the shrimps together with a little bit of marinade on low heat for 3 to 4 minutes (fresh shrimps need almost twice the cooking time). Keep warm.

Cut the pineapple slices into small pieces and sauté them together with the halved and seeded mandarin orange slices, sliced banana, pine nuts and currants in a little butter. Extinguish with cognac, add the whipped cream and simmer to a creamy sauce.

Season with salt, pepper and dill.

Pour the sauce over the meat served on heated plates.

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