Shrimp plate with stuffed eggs

Name: Shrimp plate with stuffed eggs
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Ingredients: 1 frozen shrimp ring (filling 210/ 200 g); 9 Eggs (size M); 1 Onion; 50 g Whole milk yoghurt; 1 TABLESPOON Salad Mayonnaise; 1 TABLESPOON Tomato ketchup; 1 TABLESPOON Brandy; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g Shrimps; 2 Garlic cloves; 1 (approx. 325 g) Avocado; 3 TABLESPOONS Lime juice; 100 g liquid sour cream; 7-10 Tbsp Cayenne pepper; 2 (approx. 200 g) Tomatoes; 75 g Cucumber; 100 g Schmand; 2 TEASPOONS medium hot mustard; 5 green olives stuffed with paprika; 7-10 Tbsp lime wedge, chervil, parsley and basil

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 6

1 frozen shrimp ring (filling 210/ 200 g)
9 Eggs (size M)
1 Onion
50 g Whole milk yoghurt
1 TABLESPOON Salad Mayonnaise
1 TABLESPOON Tomato ketchup
1 TABLESPOON Brandy
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g Shrimps
2 Garlic cloves
1 (approx. 325 g) Avocado
3 TABLESPOONS Lime juice
100 g liquid sour cream
7-10 Tbsp Cayenne pepper
2 (approx. 200 g) Tomatoes
75 g Cucumber
100 g Schmand
2 TEASPOONS medium hot mustard
5 green olives stuffed with paprika
7-10 Tbsp lime wedge, chervil, parsley and basil

Directions

1
Remove frozen shrimps from the package and allow to defrost at room temperature for 1-2 hours. Put eggs in boiling water and boil them for about 10 minutes. Rinse under cold water and let them cool down. Peel and finely chop the onion. Mix yoghurt, mayonnaise, ketchup, brandy and 1/3 of the onion. Season with salt and pepper and fold in the drained shrimps.
2
Peel and chop the garlic. Halve the avocado and remove the stone. Peel the flesh and cut into pieces. Puree the garlic, lime juice and remaining onion, except for 1 teaspoon. Stir in sour cream and season to taste with salt and cayenne pepper. Put the avocado dip into a glass bowl and hang the drained shrimps on the edge of the glass. Wash tomatoes and cucumber, dab dry and cut into slices. Cut tomato end slices into small cubes. Sprinkle avocado dip with tomato and remaining onion cubes. Garnish with lime wedge and chervil. Peel and halve eggs, take out the yolk and pass through a sieve.
3
Wash tomatoes and cucumber, dab dry and cut into slices. Cut tomato end slices into small cubes. Sprinkle avocado dip with tomato and remaining onion cubes. Garnish with lime wedge and chervil. Peel and halve eggs, take out the yolk and pass through a sieve. Mix egg yolk, sour cream and mustard. Season to taste with salt and pepper and place in a piping bag with star-shaped spout. Fill half of the eggs with cream, the rest with shrimp salad and place on the vegetable slices. Cut olives into slices and garnish the eggs with olives and chervil leaves. Arrange on a plate with the shrimps and serve garnished with a bouquet of herbs. Delicious with fresh baguette
4
Mix egg yolk, sour cream and mustard. Season to taste with salt and pepper and place in a piping bag with star-shaped spout. Fill half of the eggs with cream, the rest with shrimp salad and place on the vegetable slices. Cut olives into slices and garnish the eggs with olives and chervil leaves. Arrange on a plate with the shrimps and serve garnished with a bouquet of herbs. Delicious with fresh baguette