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🥤 Shrimp Cocktail

114 kcal · 30 min · 4 servings

Ingredients

• 2 stalks chicory (16-20 leaves)
• 1 bunch chives
• 200 g shrimp (jar)
• dill
• 150 g yogurt
• 50 g sour cream
• 1 tbsp ketchup
• salt
• pepper (from the mill)
• 2 tbsp lemon juice

Instructions

1. 1. Remove the hard bottom ends from the chicory.
2. 2. Cut out the bitter, cone-shaped core from the inside of the chicory.
3. 3. Cut the remaining chicory leaves to a length of about 6 centimeters.
4. 4. Put the chives into boiling water for 15 seconds.
5. 5. Blanching means cooking briefly in boiling water.
6. 6. Drain the chives and rinse them with cold water to stop the cooking process.
7. 7. Let the shrimp drain well in a sieve.
8. 8. Place one shrimp on each chicory leaf.
9. 9. Cut the chives into thin strips.
10. 10. Wrap the strips around the shrimp and the chicory leaf.
11. 11. Tie the little bundles tightly along the length.
12. 12. Mix the yogurt with the sour cream.
13. 13. Add the tomato ketchup to the yogurt mixture.
14. 14. Season the sauce with salt.
15. 15. Season the sauce with pepper.
16. 16. Add lemon juice to the sauce.
17. 17. Taste the sauce at the end and adjust the seasoning if necessary.
18. 18. Wash the dill thoroughly.
19. 19. Remove the coarse stems from the dill.
20. 20. Finely chop the dill leaves.
21. 21. Stir the chopped dill into the prepared cocktail sauce.
22. 22. Arrange the chicory bundles on a plate.
23. 23. Serve the cocktail sauce separately for dipping.

Nutrition per serving

• kcal: 114
• Protein: 12 g · Fett/Fat: 5 g · Carbs: 5 g