Shrimp cream

Ingredients for 3 servings:

• 100 g butter
• 1 garlic clove(s), peeled and crushed
• 1 tsp coriander seeds, crushed
• 100 g prawn(s), peeled raw (or thawed frozen)
• 3 tbsp sour cream or crème fraîche
• Cayenne pepper
• Salt
• Parsley
• Prawn(s), unpeeled or smoked salmon, optional

Instructions

Working time approx. 6 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 5 minutes; Total time approx. 3 hours 11 minutes

small starter

Melt the butter in a frying pan over low heat. Add the garlic and coriander and fry for 2-3 minutes. Do not allow it to brown. Now add the shrimp and toss in the pan for 1-2 minutes. The shrimp should be completely coated with the butter. Empty the contents of the pan into a blender and puree. Add the sour cream and blend briefly again. Season with salt and cayenne pepper. Pour the cream into small serving dishes (I use small glass bowls from the freezer). Cover with foil and refrigerate for 2-3 hours, or longer if necessary; the mixture should no longer be runny. Garnish with parsley and unpeeled shrimp or the smoked salmon cut into small strips. Serve with toast or baguette.