🤖 Rezept und Bild mit KI erstellt, redaktionell geprüft · Mehr zur KI-Transparenz
North Sea Shrimp Cocktail
A German classic from Lower Saxony: in Cuxhaven the small North Sea brown shrimp are peeled, and from there they travel to the starter plates as a delicate cocktail. The pink shrimp lie on crisp strips of lettuce in a creamy, gently piquant sauce of mayonnaise, soured cream and tomato ketchup. A squeeze of lemon, fresh dill and warm toast round everything off.
Kochzeit
25 min
Portionen
4
Zutaten
13
Nährwerte
pro Portion390 kcal
Kalorien
18 g
Eiweiß
27 g
Fett
16 g
Kohlenhydrate
Zubereitung
- 1
Stir the mayonnaise, the soured cream and the tomato ketchup smooth in a bowl. Stir in the brandy and the lemon juice and season the sauce with cayenne pepper, salt and pepper.
- 2
Carefully fold the North Sea brown shrimp into the sauce so that they stay whole. Cover the bowl and leave the cocktail to chill and steep in the fridge.
- 3
Wash the lettuce, spin it dry and cut it into fine strips. Cut the lemon into wedges.
- 4
Divide the strips of lettuce between four glasses or small bowls and spoon the shrimp cocktail on top.
- 5
Toast the bread golden brown and halve the slices diagonally.
- 6
Scatter the cocktail with the chopped dill and serve at once with the lemon wedges and the warm toast.
