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Brunch shrimp cocktail
Shrimp cocktail in a tomato with egg, lemon and dill
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Ingredients
Directions
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Cook the egg hard in 8 minutes. Let scare under cold running water. Peel the egg, cut into small pieces and put into a bowl.
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In the meantime, cut the tomato cap and a thin slice from the bottom so that they remain firm.
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Remove the seed lists with a teaspoon.
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Grate the yellow skin of the lemon and press out half of the fruit.
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Slice the sprigs of dill finely. Add the crème fraîche, dill, shrimp and lemon zest to the egg and mix.
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Season with lemon juice, pepper and salt. Spoon the stuffing into the tomatoes and garnish with the rest of the dill.
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Nutrition
60Calories
Sodium4% DV105mg
Fat6% DV4g
Protein8% DV4g
Carbs1% DV2g
Fiber4% DV1g
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