Shrimps cocktail with asparagus

Name: Shrimps cocktail with asparagus
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1/2 Cucumber; 1/2 small iceberg lettuce; 1 glass (370 ml) Asparagus spears; 250 g Deep-sea crab meat (shrimps); 100 g Whipped cream; 3 TABLESPOONS Tomato Ketchup; 100 g Salad Mayonnaise; 2 TABLESPOONS Cognac or brandy; 7-10 Tbsp salt, white pepper; 8 Deep-sea crabs; 7-10 Tbsp with bowl and basil; 7-10 Tbsp to garnish

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1/2 Cucumber
1/2 small iceberg lettuce
1 glass (370 ml) Asparagus spears
250 g Deep-sea crab meat (shrimps)
100 g Whipped cream
3 TABLESPOONS Tomato Ketchup
100 g Salad Mayonnaise
2 TABLESPOONS Cognac or brandy
7-10 Tbsp salt, white pepper
8 Deep-sea crabs
7-10 Tbsp with bowl and basil
7-10 Tbsp to garnish

Directions

1
Wash the cucumber, halve lengthwise and remove seeds. Cut cucumber into small cubes. Clean, wash and shake the salad dry. Cut into strips except for a few leaves. Drain asparagus and cut into pieces. Rinse crabs and pat dry
2
Whip the cream until semi-stiff. Mix ketchup, mayonnaise and cognac. Fold in the cream. Season sauce with salt and pepper
3
Mix prepared ingredients and sauce loosely. Line four cocktail glasses with remaining salad leaves and pour in the shrimp cocktail. Garnish with shrimps and basil if desired
4
Drink: cool champagne