Shrimp and mustard packets

Ingredients for 2 servings:

• 20 shrimp tails
• 1 handful of cherry tomatoes
• 5 spring onions, the white part
• 100 g sheep’s cheese
• 100 g cream cheese
• 1 tbsp lemon juice
• 1 tsp, heaped mustard, medium hot
• 1 tsp mustard seeds
• 1 pinch of cumin powder
• 2 coriander seeds
• e.g. salt or lemon salt
• n. B. Pepper, mixed, freshly ground

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

for grill or oven

Clean, wash, dry, and halve the shrimp if necessary. Halve the cherry tomatoes and slice the white and light green parts of the spring onions into thick rings. Roughly dice the feta cheese. Mix everything well in a bowl. Break open the coriander pods and grind the small seeds together with the mustard seeds and cumin. Mix the cream cheese with the lemon juice and all the spices well. Spread the shrimp mixture on two sufficiently large pieces of aluminum foil, fold up the edges, and form a bowl. Spread the cream cheese mixture over the shrimp and seal the foil into parcels. Place the shrimp on the grill or cook in a preheated oven at 200°C for about 30 minutes. This will form a delicious sauce that goes well with bread or rice. The quantities for shrimp and vegetables are only a guideline. They can be adjusted according to appetite and availability.