John Myers
Contents
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Ingredients
Paprika:
- 300 g North Sea crabs small
- 2 Yellow peppers
- 2 Red peppers
- 250 ml Mayonnaise
- 100 ml Ketchup
- 1 Lemon
- 1 splash Calvados
- 1 pinch Coarse pepper
- 1 pinch Salt
- 1 tsp Sugar
- 4 Lettuce leaves
Gambas:
- 8 King Prawns
- 2 L Olive oil
- 2 Garlic cloves
- 1 pinch Salt
- 1 pinch Pepper
- 2 Chili peppers
- 2 Onions
- 10 sprigs Rosemary
Instructions
- For the stuffed peppers, clean the North Sea shrimps under warm water. Mix the mayonnaise and ketchup until the sauce turns pink. Then add a dash of lemon juice and season with salt, a dash of calvados, coarse black pepper and sugar. Let it steep for 1 hour.
- Wash the peppers and prick in the middle with a zigzag pattern and cut into 2 parts. Remove the stones and partitions, wash them out and then fill with the shrimp cocktail and serve on a plate. Finally, decorate with a lettuce leaf.
- Clean the King Prawns under lukewarm water. Put 1 liter of olive oil, chilli peppers, garlic cloves, quartered onions, salt and pepper in a large pan and let the king prawns steep for several hours.
- Then fry a sprig of rosemary in the pan for each plate and cook the king prawns in the pan with the remaining olive oil for about 30 minutes.
- To serve and pour a little oil over each king prawn, add the sprig of rosemary and serve with the filled peppers.
Nutrition
Serving: 100gCalories: 770kcalCarbohydrates: 1gProtein: 2.3gFat: 85.7g
