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🥤 Shrimp Cocktail
229 kcal · 30 min · 4 servings
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Ingredients
- leaf gelatin 10 g
- eggs 3 pcs.
- dill, fresh 20 g
- chicken broth 400 ml
- lemons 1 pcs.
- party shrimp 500 g
- sunflower oil 1 tbsp
- salt pinch
- pepper, white ground pinch
- vine tomatoes 200 g
- mustard 1 tsp
- sour cream horseradish 1 tbsp
- soy sauce 1 tbsp
Instructions
- 1. Soak the leaf gelatin in a bowl in cold water. Bring about 1 l of water to a boil in a pot and boil the eggs in it for approx. 10 minutes until hard. Then shock them in cold water, peel and chop. Wash the dill, shake off the water and cut finely.
- 2. Warm up five tablespoons of the chicken broth and dissolve the drained gelatin in it. Gently stir in the remaining chicken broth without foaming it. Fold in half of the dill.
- 3. Cut the lemon in half and squeeze out the juice. Rinse the shrimp thoroughly and pat dry. Heat oil in a pan over medium heat and fry the shrimp for about 3–4 minutes. Season with salt, pepper and lemon juice and let cool.
- 4. Distribute half of the shrimp among 4 glasses and pour the broth over them. Then place in the refrigerator for about 3 hours.
- 5. In the meantime, wash the tomatoes, remove the stem and core and dice finely. In a bowl, mix the chopped eggs with the remaining shrimp, the diced tomatoes, mustard and horseradish as well as the remaining dill. Season with salt, pepper, lemon juice and soy sauce.
- 6. Distribute the mixture as a topping on the jelly in the glasses. Store the shrimp cocktail cool until serving. Enjoy your meal!
Nutrition per serving
- kcal: 229
- Protein: 22 g · Fett/Fat: 10 g · Carbs: 7 g