Shrimp sandwich

AUTHOR
Louis Ramirez
DIFFICULTY
easy
RATING
4 5
COOK TIME
25 mins
TOTAL TIME
25 mins

Ingredients

Servings: 4
  • 1 frozen shrimp ring (210 g; e.g. from Costa) or 200 g cooked shrimp without shell
  • 1/2 bunch Chives
  • 125 g light salad cream
  • 3 TSP Lemon juice
  • 7-10 Tbsp salt, pepper, sugar
  • several sheets Salad (e.g. frisée or arugula)
  • 1 ripe pear
  • 8 discs Toast
  • 7-10 Tbsp possibly 4 wooden skewers

Directions

  1. 1

    Defrost the prawns if necessary. Then halve lengthwise. Wash the chives and cut into small rolls. Mix with salad cream and season to taste with 1 teaspoon lemon juice, salt, pepper and a pinch of sugar

  2. 2

    Wash the salad and pluck into bite-sized pieces. Pear wash, quarter, core and cut into thin slices. Sprinkle with 2 tsp. lemon juice

  3. 3

    Toast bread and possibly debark it. Spread 4 slices with half of the chive cream. Place salad, shrimps, except for 4 halves for garnishing, and pears on top. Spread the rest of the cream on top and cover with the remaining slices of toast

  4. 4

    Halve the toast slices diagonally. Pin and arrange half a shrimp with wooden skewers

  5. 5

    Drink: cool white wine

Nutrition Facts

KCAL
320 kcal
CARBS
36 g
FATS
8 g
PROTEINS
12 g

Categories & Tags

Snacks/Party