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Smoked shrimp with horseradish dip

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Ingredients for 4 servings:

  • 12 large shrimp(s) (Black Tiger, frozen)
  • Smoking chips (beech chips)
  • 2 tbsp cream
  • 2 tbsp sour cream
  • 4 tbsp curd
  • 1 tbsp lemon juice, freshly squeezed
  • salt and pepper
  • Horseradish, freshly grated, amount to taste

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Clean the shrimp, dry them briefly, and place them on skewers. Hot smoke for about 15 minutes at approximately 75 degrees Celsius. Mix the quark with cream, sour cream, and lemon juice and season with salt, pepper, and horseradish. Serve the dip with the shrimp.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Smoked shrimp with horseradish dip