John Myers
Cocktail Shrimp Salad
The perfect cocktail shrimp salad recipe with a picture and simple step-by-step instructions.
Cocktail shrimps
- 1 Pomegranate
- 0,5 Ciabatta from the previous day
- 500 g Shrimp
- 0,5 Lemon
- 60 g Yogurt
- 1 tbsp Tomato paste
- 1 tbsp Frozen dill
- 1 tsp Honey
- Berry pepper red
- Black pepper from the mill
- Sea-Salt
- Garlic oil from my KB
- Tabasco
- Wasabi
- Worcester sauce
- Rum
- Thaw the shrimp and fry them briefly in a little garlic oil.
- Mix yogurt, lemon, honey, dill, tomato paste into a dressing and season with salt, pepper, Tabasco, wasabi, Worcester sauce and rum – add a few crushed grains of berry pepper and mix everything with the shrimp.
- Pluck the stale ciabatta into large pieces and fry them in the prawn pan until crispy.
- Cut open the pomegranate and knock out the stones.
- Now spread the crispy outer leaves of the Roma salad on a large wooden board and spread the shrimp salad in it. Top with pomegranate seeds and croutons and serve.
Facebook Comments