Sea shrimp cocktail

AUTHOR
Shirley Vincent
DIFFICULTY
easy
RATING
3 3
COOK TIME
20 mins
TOTAL TIME
20 mins

Ingredients

Servings: 4
  • 500 g Frozen iceberg shrimps
  • 1⁄4 (approx. 100 g) Iceberg lettuce
  • 1 Spring onion
  • 3 Stem(s) Dill
  • 200 g ripened cream
  • 2 TABLESPOONS Lemon juice
  • 7-10 Tbsp Sugar
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper

Directions

  1. 1

    Defrost the prawns. Clean, wash and cut the salad into very thin strips. Clean, wash and finely chop the spring onion. Dill wash, dry

  2. 2

    Stir sour cream, lemon juice and approx. 1⁄2 tsp. sugar until smooth. Stir in spring onion and dill. Season to taste with salt and pepper. Rinse shrimps cold and dab dry. Mix prawns and salad with the cream sauce.

Nutrition Facts

KCAL
190 kcal
CARBS
5 g
FATS
7 g
PROTEINS
25 g