Mini-tartelettes with prawns

Name: Mini-tartelettes with prawns
Cook time: 25 min
Total time: 25 min
Yield: 20
Ingredients: 250 g Shrimps (cooked; refrigerated); 120 g Celery; 2 stem(s) Dill; 1 Garlic clove; 50 g mayonnaise; 50 g Schmand; 1 TEASPOON Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 20 Shortbread bowls for filling (for example "Cocktail-Cups" by Langbein)

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

Resolution for 2017: Enjoy the little things. Like these super-simple and bulging mini cocktail cups.

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 20

250 g Shrimps (cooked; refrigerated)
120 g Celery
2 stem(s) Dill
1 Garlic clove
50 g mayonnaise
50 g Schmand
1 TEASPOON Lemon juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
20 Shortbread bowls for filling (for example "Cocktail-Cups" by Langbein)

Directions

1
Rinse shrimps cold in a sieve, drain and cut into small pieces. Clean, wash and finely dice the celery. Wash the dill, shake dry and chop the tips coarsely.
2
Peel and finely chop the garlic. Mix with mayonnaise, sour cream and lemon juice. Stir in prawns, celery and dill. Season to taste with salt and pepper. Fill into the shortbread bowls for serving.