Cookbook Starters
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Medium | 4 | 80 minuti |
Ingredients
| 500 g | shrimp or prawns |
| mayonnaise | |
| ketchup | |
| 100 mL | cooking cream Sterilgarda |
| 50 mL | 100% Sterilgarda pineapple juice |
| 2 | lemons |
| 30 g | mustard |
| 15 g | Worcestershire sauce |
| 0.5 shot | cognac |
| q.b. | parsley |
| q.b. | salt |
Preparation
- Wash and shell the shrimp and leave a handful aside whole for decoration.
- Boil the shrimp in salted boiling water for 3 minutes, drain and let cool.
- Meanwhile, pour the mayonnaise, ketchup, Worcestershire sauce and cognac into a bowl and mix.
- Add the Sterilgarda cooking cream, the mustard, the squeezed lemon juice and the 100% Sterilgarda pineapple juice to the mixture.
- Mix gently and leave to rest in the refrigerator for about 1 hour.
- Pour the cold shrimp into the bowl with the sauce and mix well.
- Divide the mixture into the cups and decorate with lemon slices, chopped parsley and whole prawns.
Wash and cut the courgettes into slices. Pour two tablespoons of extra virgin olive oil and the zucchini into a nonstick pan. Turn on the heat and brown. ...
Social Wall