Filter
Reset
Sort ByRelevance
GIANNADAWN
Shrimp cocktail
Gluten-free cocktail of shrimp with shallot, lemon, sour cream, avocado, cucumber, dill and mint.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Chop the shallot, fry slices of the cucumber. Cut only the leaves of the fresh mint into strips. Cover with the cucumber and shallot.
-
Grate the yellow skin of the scented lemon and squeeze out half of the fruit. Cut the other half into segments and keep separate.
-
Mix the sour cream in a bowl with the lemon zest, the mayonnaise and 4 servings of 1 tbsp lemon juice into a dressing.
-
Keep a few sprigs of dill apart for garnishing and cut the rest fine.
-
Spoon with the shrimp. Season with pepper.
-
Cut the avocado half in half. Remove the pit. Peel the fruit and cut the flesh into pieces.
-
Spread the cucumber over the glasses. Put half of the shrimp on it. Divide the avocado over it and place the rest of the shrimp on it.
-
Sprinkle with the dressing, garnish with lemon wedges and dill and serve.
Blogs that might be interesting
-
40 minAppetizeraubergines, lime, fresh fresh mint, garlic, Thai fish sauce, oil, sugar, Red pepper, Roast beef, freshly ground black pepper,aubergine roast beef rolls with spicy mint sauce
-
20 minLunchparma ham, pear, oil, walnut, mixed leaf lettuce, olive oil, balsamic vinegar, sharp mustard,salad with grilled pear and crispy parma ham
-
40 minAppetizerportobello mushrooms, olive oil basil, cream butter puff pastry, gorgonzola, shallot, fresh thyme, arugula,portobello filled with gorgonzola
-
15 minAppetizergarlic, lemon, extra virgin olive oil, balsamic vinegar, liquid honey, dijon mustard, pine nuts, Tasty vine tomato, Parmigiano Reggiano, fresh oregano,carpaccio of tomato with parmesan and pine nuts
Nutrition
263Calories
Sodium0% DV0g
Fat26% DV17g
Protein26% DV13g
Carbs4% DV11g
Fiber0% DV0g
Loved it