First, cut the pineapple in half lengthwise; this is important as it will serve as both a container and a presentation plate. Remove the pulp from the pineapple with a knife and cut it into small pieces.
Then, in a skillet with butter, fry the seafood for a short time, about 10 seconds per side. At the same time, fry the chopped onion and celery into very small pieces. Once the seafood is cooked, add the milk, cream, butter, pineapple, salt, nutmeg, and pepper, ensuring the mixture is thick, and incorporate the grated cheese at the end.
Next, place this mixture in the pineapple shell and add more grated cheese on top, then put it in the oven for about 5 to 10 minutes; the idea is for the cheese to gratin without burning.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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