1 1/2 lbs. live prawns or shrimp or 8-12 oz. peeled shrimp
Salt (optional)
Strain juice of 1 lime (optional)
2 tbsp. olive oil
1 onion, chopped
1 tbsp. chopped chives or spring onions
2 tomatoes, peeled and chopped
2 tbsp. curry powder
1 1/4 c. fish steak or water
1 oz. butter
1 oz. flour
2 sm. pineapple

Scald the live shrimp in boiling salted water for 10 minutes. Drain, peel off shell and head, slit the back and remove the black cord. Clean in lime juice and salted water. Heat the oil in a frying pan. Add the onion, 1 teaspoon chives and tomato juice, the curry powder and cook for 5 minutes without browning. Add the stock or water and shrimp and simmer over a low heat for 15 minutes. Remove from heat.

Blend the butter and flour together and add in small pieces to shrimp, stirring until smooth. Continue cooking for a further 3 minutes. Plunge the pineapple in boiling water for 3 minutes, drain. Halve, then leaving some leaves. Hollow out some flesh and fill. Sprinkle with remaining chives. Allow half a pineapple per person.

Preparation time: 7-10 minutes; cooking time: 40 minutes.