Chicory-Cocktail with Shrimps
easy
25 mins
25 mins
Ingredients
- 1 can(s) (425 ml) Mango
- 1 Cup of shrimps in brine (total weight 350 g, portion 200 g)
- 250 g Schmand
- 125 g Salad cream (40 % fat)
- 7-10 Tbsp Curry
- 7-10 Tbsp Salt
- 7-10 Tbsp freshly ground white pepper
- 7-10 Tbsp Sugar
- 1 (approx. 175 g) small head radicchio salad
- 125 g Spring onions
- 3 pistons (150 g each) Chicory
- 7-10 Tbsp Mint
Directions
- 1
Pour the mango onto a sieve and drain well. Collect the juice. Puree half the mangoes. Cut the remaining mangoes into slices. Pour shrimps on a sieve and drain well.
- 2
For the sauce, mix sour cream, salad cream and 5 tablespoons mango juice. Season with curry, salt, pepper and sugar. Fold in mango puree. Quarter the radicchio and cut out the stalk. Wash the salad and cut into strips.
- 3
Clean, wash and cut the spring onions into rings. Clean the chicory, cut in half and cut out the stalk. Remove some leaves. Cut the remaining chicory into strips and drain.
- 4
Line a bowl with chicory leaves. Carefully mix radicchio, spring onions, mango wedges, remaining chicory and shrimps and fill into the dish. Pour sauce over it, dust with curry and serve garnished with mint to taste.
Nutrition Facts
350 kcal
27 g
20 g
14 g
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