Salad of Chicory and Shrimps

Rating: 3.33 / 5.00 (3 Votes)

Total time: 45 min

Servings: 4.0 (servings)



Cut the chicory stems small at the root end, check if the stem is bitter. If so, cut out wedge-shaped with a pointed kitchen knife. Peel off the leaves, rinse and carefully spin dry.

If the shrimp (king prawns) were purchased raw (they will be gray afterwards): Put them in tap water, remove the saucepan from the stove and cook them for at most 5 minutes until the shells turn red. Next take out, break the shells on the leg side, peel out the meat.

Cooked shrimps are only released in this way. Score the back side a little bit with a kitchen knife and cut out the dark intestine with the tip of the knife.

Make a creamy sauce with crème fraîche, tomato ketchup, yogurt, new seasoning, juice of one lemon, a small pinch of sugar, pepper and salt. Spread the chicory leaves on a flat plate, place the shrimps on top and spoon the sauce over them.

Place other crab tails on the table as a pre-entrée (amuse gueule).

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Tip: Use plain or light yogurt as needed!

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