Shrimps & Chips

Name: Shrimps & Chips
Cook time: 30 min
Total time: 30 min
Yield: 5
Ingredients: 500 g raw shrimps (headless, in shell; alternatively frozen cooked shrimps without shell); 750 g tiefgeforene Land Kartoffeln; 1-2 TEASPOONS dried herbs of Provence; 300 g Fresh cream; 2-3 TABLESPOONS Tomato ketchup; 2 TEASPOONS grated horseradish (glass); 7-10 Tbsp Salt; 7-10 Tbsp ground chili; 1 Garlic clove; 20-30 g Butter or margarine; 7-10 Tbsp Pepper; 7-10 Tbsp Parsley; baking paper

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 5

500 g raw shrimps (headless, in shell; alternatively frozen cooked shrimps without shell)
750 g tiefgeforene Land Kartoffeln
1-2 TEASPOONS dried herbs of Provence
300 g Fresh cream
2-3 TABLESPOONS Tomato ketchup
2 TEASPOONS grated horseradish (glass)
7-10 Tbsp Salt
7-10 Tbsp ground chili
1 Garlic clove
20-30 g Butter or margarine
7-10 Tbsp Pepper
7-10 Tbsp Parsley
baking paper

Directions

1
(Remove frozen shrimps from the package, defrost at room temperature, rinse and drain). Line a baking tray with baking paper. Spread Country Potatoes on the tray and sprinkle with dried herbs of Provence. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 19-23 minutes, turning after about 14 minutes. In the meantime, mix crème fraîche, ketchup and horseradish for the dip. Season to taste with salt and ground chilli. Arrange in a small bowl and sprinkle with chilli. Peel the prawns, except for the tail fin, and remove the intestines. Wash the prawns and pat them dry. Peel garlic and chop finely. Heat the fat in a frying pan, fry the prawns and garlic for 2-3 minutes while turning. Season with a little salt and pepper and serve with the Country Potatoes and the dip. Garnish with parsley
2
With 6 people:
3
45 minutes waiting time