Marinated herb shrimp

Ingredients for 2 servings:

• 20 m.-sized shrimp(s), raw (alternatively 200 g small)
• 1 garlic clove(s)
• 3 tbsp olive oil
• 2 tbsp lemon juice
• Salt
• Black pepper, freshly ground
• 1 bunch parsley, flat
• 200 g cream cheese
• 1 large red bell pepper(s) (approx. 180 g)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

for raclette

Remove the shrimp from their shells, score the back with a sharp knife, and remove the dark intestines. I prefer small shrimp, which saves me the effort. Rinse the shrimp under cold water, pat dry, and place on a platter. Peel the garlic, press it into a bowl with a garlic press, and mix with the olive oil, 1 tablespoon of lemon juice, salt, and pepper. Wash the parsley, pick off the leaves, finely chop, and add half to the marinade. Pour the marinade over the shrimp, cover, and let stand in the refrigerator for about 30 minutes, turning once. Meanwhile, mix the cream cheese with the remaining lemon juice in a bowl until smooth. Trim the bell pepper, cut it into very small cubes, and mix it with the cream cheese and the remaining chopped parsley. Season with salt and pepper. Preheat the raclette set. Remove the shrimp from the marinade, pat them dry with kitchen paper, or tilt the bowl and let it absorb any excess marinade with kitchen paper. If you’re using small shrimp, simply mix them with the cream cheese mixture and add them to the raclette pan. If you prefer larger shrimp, add 2-3 to the pan and then cover them with the mixture. This will help them cook better. Let the shrimp cook in the raclette pan for about 15 minutes.