Shrimp plate with stuffed eggs

Name: Shrimp plate with stuffed eggs
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 6
Ingredients: 1 frozen shrimp ring (210 g); 1 medium onion; 2 Garlic cloves; 1 (approx. 300 g) ripe avocado; 1-2 TABLESPOONS Lemon juice; 200 g Cream-Yoghurt; 7-10 Tbsp salt, cayenne pepper; 9 Eggs (Gr. M); 1 TABLESPOON Tomato Ketchup; 1 TABLESPOON Brandy; 100 g Deep sea shrimps; 100 g Fresh cream; 2 TEASPOONS medium hot mustard; 2 Tomatoes; 1/2 Cucumber; 7-10 Tbsp paprika stuffed olives, chervil, tomato and lime

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 6

1 frozen shrimp ring (210 g)
1 medium onion
2 Garlic cloves
1 (approx. 300 g) ripe avocado
1-2 TABLESPOONS Lemon juice
200 g Cream-Yoghurt
7-10 Tbsp salt, cayenne pepper
9 Eggs (Gr. M)
1 TABLESPOON Tomato Ketchup
1 TABLESPOON Brandy
100 g Deep sea shrimps
100 g Fresh cream
2 TEASPOONS medium hot mustard
2 Tomatoes
1/2 Cucumber
7-10 Tbsp paprika stuffed olives, chervil, tomato and lime

Directions

1
Prawn wreath with dip: Defrost prawns. Peel and chop onion and garlic. Peel, halve and stone the avocado. Puree with 2/3 onion, garlic and lemon juice. Stir in half the yoghurt, season. Pour into a bowl. Arrange prawns as a wreath around it
2
Stuffed eggs: Boil eggs hard. Quench, let them cool down. Mix the rest of the yoghurt and onion with ketchup and brandy, season. Fold in deep-sea prawns. Peel eggs, cut in half. Remove the egg yolks. Mix with crème fraîche and mustard, season. Pour into 9 egg halves. Fill the rest of the eggs with shrimp salad
3
Wash tomatoes and cucumber, cut into slices. Arrange everything. Garnish with olives, chervil, tomato and lime. Serve with toast
4
Drink: cool white wine