Another weird recipe from Vincent Price's cookbook. I don't know why, but my dad always goes for the weird, tropical recipes. Pineapple, banana leaves you name it! I really liked the apples in this one. The shrimp was a little tough, but that might have just been our old in-the-freezer-forever shrimp. My sister says: "It looks awesome but it doesn't taste good." Don't listen to her, she doesn't like shrimp or fruit!
1 pineapple (refrigerated)
2 pound salad shrimp
1 T tarragon
1 T fresh parsley
3 T mayonnaise
6 T ketchup
1/4 ounce Cointreau (brandy, rum, or white wine)
1/4 ounce port
1. Cut the top off the pineapple and save it. Scoop out the meat, toss the core, chop up the rest, saving the hollowed-out pineapple in the fridge. (This is harder than it sounds, be patient.) Peel the apples and chop them up. Put the pineapple, apple, shrimp, tarragon, and parsely in a big bowl and toss to coat with the pineapple juice. Put the bowl in the fridge.
2. Prepare the sauce. Mix the mayo, catsup, Cointreau (or whatever), and port. Pour this over the fruit mixture, and put back in the fridge.
3. When you're ready to serve it, put the mixture into the hollowed-out pineapple. Put the lid back on top. The Rivoli in Mexico City (from where this recipe originates, via Vincent Price) twines fresh flowers amongst the leaves. You can do that, or just serve it up as-is. You will probably have extra which you can use to refill the pineapple after the first course.
The shrimp becomes totally nasty as a leftover, so eat everything! Delicious, but only when fresh!