Shrimps-Avocado Cocktail

Name: Shrimps-Avocado Cocktail
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 200 g Shrimps (frozen or in brine); 100 g Whole milk yoghurt; 75 g Salad cream; 2 TABLESPOONS Tomato Ketchup; 1-2 TABLESPOONS Brandy; 7-10 Tbsp salt, pepper, 1 pinch of sugar; 1-2 Spring onions; 150 g cherry tomatoes; 1 (approx. 250 g) ripe avocado; 2-3 TEASPOONS Lemon juice; 7-10 Tbsp Chervil

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

200 g Shrimps (frozen or in brine)
100 g Whole milk yoghurt
75 g Salad cream
2 TABLESPOONS Tomato Ketchup
1-2 TABLESPOONS Brandy
7-10 Tbsp salt, pepper, 1 pinch of sugar
1-2 Spring onions
150 g cherry tomatoes
1 (approx. 250 g) ripe avocado
2-3 TEASPOONS Lemon juice
7-10 Tbsp Chervil

Directions

1
Defrost frozen shrimp. Rinse shrimps briefly and drain. Stir yoghurt, salad cream, ketchup and brandy until smooth. Season to taste with salt, pepper and sugar
2
Clean and wash the spring onions and tomatoes. Cut spring onions into fine rings, halve tomatoes. Peel, halve and stone the avocado. Cut the flesh into slices and immediately sprinkle with lemon juice
3
Mix vegetables and shrimps loosely. Pour into 4 glasses and pour the cocktail sauce over them. Garnish with chervil if desired. Tastes good with
4
Avocados are optimally ripe for consumption when the skin gives way under slight pressure and you can hear the stone when shaking the avocado: simply replace the avocado with 1/2 cucumber