Shrimp cocktail in cognac sauce

AUTHOR
Reed Chan
DIFFICULTY
easy
RATING
5 2
COOK TIME
25 mins
TOTAL TIME
25 mins

Ingredients

Servings: 4
  • 100 g frozen peas
  • 1/2 small head iceberg lettuce
  • 200 g cherry tomatoes
  • 7-10 Tbsp or small tomatoes
  • 4 tablespoons (75 g) Salad cream
  • 100 g Whole milk yoghurt
  • 2 TABLESPOONS Milk
  • 1 TABLESPOON Tomato Ketchup
  • 1 small onion
  • some stem(s) Dill
  • 1-2 TABLESPOONS Cognac or brandy
  • 7-10 Tbsp salt, cayenne pepper
  • 7-10 Tbsp Lemon juice
  • 200 g Shrimps (deep sea crab meat)

Directions

  1. 1

    Defrost the peas. Clean and wash the iceberg lettuce. Put some outer leaves aside, cut the remaining leaves into fine strips. Clean, wash and halve the tomatoes

  2. 2

    Mix salad cream, yoghurt, milk and ketchup until smooth. Peel and finely chop the onion. Wash the dill and chop, except for something to garnish

  3. 3

    Stir the onion and dill into the salad dressing. Season to taste with cognac, salt, cayenne pepper and lemon juice

  4. 4

    Rinse shrimps and drain well. Mix with peas, lettuce strips, tomatoes and sauce. Line four bowls with lettuce leaves. Arrange the cocktail in them. Garnish with remaining dill

  5. 5

    Drink: cool white wine

Nutrition Facts

KCAL
160 kcal
CARBS
13 g
FATS
6 g
PROTEINS
13 g

Categories & Tags

Appetizer