Shrimp Cocktail with Pineapple

A fresh starter recipe found in “Forretter“ (Starters)
published by Hjemmets Kokebokklubb in 1982

Shrimp Cocktail with Pineapple

4 servings
Cooking time: 10-15 min.
Soaking: about 1 hour
Should not be frozen.

About 200 g [7 oz] of cleaned shrimps
2 firm tomatoes
8 stuffed olives
2 slices of canned, unsweetened pineapple
2 tablespoon oil
2 tablespoons vinegar
2 tablespoons lemon juice
1/4 tsp salt
1 sliced pepper
2-3 tablespoons finely chopped olives
Finely sliced lettuce


[1] Wash the tomatoes and cut them into thin pieces. Cut the pineapple slices into pieces and the olives in two. Mix everything lightly in a bowl together with cleaned shrimp.

[2] Put the ingredients for the dressing in a glass bottle and shake it to mix it all well. Pour it over the salad ingredients and set the bowl cold for about 1 hour.

[3] Place finely sliced lettuce in the bottom of serving glasses and distribute the shrimp mix on top. Served well chilled.