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 minAppetizergreen asparagus, cooked ham, flour, protein, bread-crumbs, peanut oil, sunflower oil,crispy asparagus with ham
-
40 minAppetizervine tomato, onion, garlic, Red pepper, yellow bell pepper, ginger, Red pepper, stems lemongrass, Brown sugar, vegetable stock, chicken breast cubes, pink shrimp, pot of fresh coriander, water,thai tomato soup with chicken and prawns
-
165 minAppetizerchicken, onions, winter carrot, celery, garlic, bay leaves, Eggs, matzes, dill, vermicelli, flat leaf parsley,Jewish chicken soup with matzeballs
-
15 minAppetizerdried figs, traditional olive oil, Red wine vinegar, Blackberry jam, rucolasla melange, Conference pear, smoked duck breast fillet,salad with duck breast and figs
Nutrition
263Calories
Sodium0% DV0g
Fat26% DV17g
Protein26% DV13g
Carbs4% DV11g
Fiber0% DV0g
Loved it