Iceberg shuttle with shrimps

Name: Iceberg shuttle with shrimps
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 400 g Deep-sea crab meat (fresh or frozen); 1 Iceberg lettuce; 6-8 TABLESPOONS Mustard cream; 6-8 TABLESPOONS Balsamic cream; 1/2 bunch Dill; 7-10 Tbsp wooden skewers

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 4

400 g Deep-sea crab meat (fresh or frozen)
1 Iceberg lettuce
6-8 TABLESPOONS Mustard cream
6-8 TABLESPOONS Balsamic cream
1/2 bunch Dill
7-10 Tbsp wooden skewers

Directions

1
Defrost frozen shrimp. Clean, wash and halve the salad. Cut each half into 4 slices and halve each crosswise. Possibly pin them with skewers. Rinse shrimps and drain well
2
If necessary, mix mustard cream with 4 tablespoons of water. Arrange iceberg boats and shrimps. Sprinkle with mustard cream and balsamic vinegar. Wash and pluck the dill and sprinkle over it