John Myers
Shrimp Platter with Hot and Cold Vegetables
The perfect shrimp platter with hot and cold vegetables recipe with a picture and simple step-by-step instructions.
- 130 g Prawn wreath with cocktail sauce
- 1 tbsp Sunflower oil
- 1 tbsp Butter
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
- 12 Small mushrooms approx. 100 g
- 1 tbsp Sunflower oil
- 1 tsp Sweet soy sauce
- 1 Onion approx. 100 g
- 1 tbsp Sunflower oil
- 1 tsp Sweet soy sauce
- 100 g Yellow pepper
- 100 g Snake cucumber
- 2 Stalks of parsley
- Fry the prawns in a pan with sunflower oil (1 tbsp) and butter (1 tbsp) on both sides at medium temperature and season with coarse sea salt from the mill (3 big pinches) and colored pepper from the mill (3 big pinches). Clean / brush the mushrooms and fry them briefly in a small pan with sunflower oil (1 teaspoon) and sweet soy sauce (1 teaspoon) and remove from the pan. Peel the onion, cut in half, cut into wedges and assemble. Briefly fry the onion wedges in a small pan with sunflower oil (1 teaspoon) and sweet soy sauce (1 teaspoon) and remove from the pan. Clean and wash the peppers and cut into sticks. Peel the cucumber with a kitchen utensil and cut into slices. Wash the tomatoes and remove the stalks. Arrange all ingredients (prawns, tomatoes, mushrooms, onion wedges, paprika sticks and cucumber slices.) On 2 plates, add a dollop of cocktail sauce to the prawns and serve garnished with parsley.
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