Iceberg shuttle with shrimps in mustard cream

Name: Iceberg shuttle with shrimps in mustard cream
Cook time: 15 min
Total time: 15 min
Yield: 7
Ingredients: 400 g cooked, peeled, frozen shrimps; 1 (approx. 500 g) Head iceberg lettuce; 6-8 TABLESPOONS Mustard cream; 6-8 TABLESPOONS Balsamic Cremoso; 1 collar Dill; 7-10 Tbsp Pepper; 7-10 Tbsp wooden sticks

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 7

400 g cooked, peeled, frozen shrimps
1 (approx. 500 g) Head iceberg lettuce
6-8 TABLESPOONS Mustard cream
6-8 TABLESPOONS Balsamic Cremoso
1 collar Dill
7-10 Tbsp Pepper
7-10 Tbsp wooden sticks

Directions

1
Rinse shrimps briefly and defrost. Clean and wash iceberg lettuce. Cut into slices or triangles and pin with wooden sticks. Stir mustard cream and 6-8 tablespoons of water until smooth. Rinse shrimps again and drain.
2
Arrange iceberg boats on plates and sprinkle the shrimps on top. Sprinkle with the cream and balsamic vinegar. Pluck the dill flags. Garnish the boats with dill and sprinkle with pepper
3
With 8 people: