Shrimp and tomato baguette

Name: Shrimp and tomato baguette
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 Garlic clove; 100 g Deep-sea crab meat; 7-10 Tbsp (fresh or frozen); 30 g butter/margarine; 2-3 medium-sized tomatoes; 2 TABLESPOONS Salad Mayonnaise; 7-10 Tbsp or salad cream; 2 TABLESPOONS Whole milk yoghurt; 7-10 Tbsp salt, black pepper; 7-10 Tbsp Lemon juice; 7-10 Tbsp Sugar; 8 discs Baguette; 7-10 Tbsp cubeb pepper; 7-10 Tbsp possibly lemon corners and; 7-10 Tbsp Basil leaves

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 Garlic clove
100 g Deep-sea crab meat
7-10 Tbsp (fresh or frozen)
30 g butter/margarine
2-3 medium-sized tomatoes
2 TABLESPOONS Salad Mayonnaise
7-10 Tbsp or salad cream
2 TABLESPOONS Whole milk yoghurt
7-10 Tbsp salt, black pepper
7-10 Tbsp Lemon juice
7-10 Tbsp Sugar
8 discs Baguette
7-10 Tbsp cubeb pepper
7-10 Tbsp possibly lemon corners and
7-10 Tbsp Basil leaves

Directions

1
Peel the garlic and cut into slices. Rinse the prawns and pat them dry (defrost the frozen prawns). Heat 1 tablespoon (10 g) of fat in a frying pan. Fry the garlic and prawns until golden brown, turning frequently. Leave to cool
2
Clean, wash and thinly slice the tomatoes. Mix mayonnaise and yoghurt. Season with salt, pepper, lemon juice and 1 pinch of sugar
3
Spread the baguette thinly with the rest of the fat and cover with tomato slices. Spread yoghurt mayonnaise and prawns on top. Sprinkle with a little coarse pepper if necessary. Garnish with lemon corners and basil leaves
4
Drink: dry sherry