Shrimp cocktail with egg

Name: Shrimp cocktail with egg
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 eggs, 1/2 iceberg lettuce; 200 g Shrimps in brine (deep sea crab meat); 100 g Salad Mayonnaise; 1 TABLESPOON Tomato ketchup; 1 TEASPOON Cognac; 7-10 Tbsp salt, white pepper; 1/2 Cucumber; 2-3 stem(s) Dill

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 eggs, 1/2 iceberg lettuce
200 g Shrimps in brine (deep sea crab meat)
100 g Salad Mayonnaise
1 TABLESPOON Tomato ketchup
1 TEASPOON Cognac
7-10 Tbsp salt, white pepper
1/2 Cucumber
2-3 stem(s) Dill

Directions

1
Boil the eggs hard for about 10 minutes. Clean, wash and drain the salad. Cut into fine strips. Drain shrimps well as well
2
Quench the eggs, peel them and cut them into slices. Mix mayonnaise, ketchup and possibly cognac. Season to taste with salt and pepper
3
Wash and quarter the cucumber and cut into fine slices. Wash the dill, shake dry and cut finely except for a little to garnish. Mix salad, eggs, shrimps, cucumber, dill and salad dressing loosely. Season to taste again if necessary. Divide the cocktail into glasses and garnish with the remaining dill
4
-Who wants it a little less calorific, takes instead of the salad mayonnaise (50 % fat) the lighter salad cream with only 25 % fat. This way you save 60 calories per portion!
5
-residuals of iceberg lettuce and cucumber keep fresh in the refrigerator (vegetable compartment) for about 1 week