Nests with shrimps cocktail
- 30'
- Easy
- 16
- Execution
Ingredients
For the salad
- 500 g Lebanese Pita Bread, large
- 1 lettuce
- 1 cucumber
For the shrimps
- 1 kilo of shrimps, No1
- 1 tsp vinegar
- 2 bay leaves
- 1 tsp. ground pepper
For the sauce
- 200 g mayonnaise
- 80 g sweet and sour sauce
- 20 g ketchup
- 1/2 tsp. garlic powder
- 1/2 tsp tabasco
- 2 tbsp cognac
- salt
- pepper
PRODUCT USED
Execution
For the nests
Preheat the oven to 180o C in the air.
Bake for 10-15 minutes. Follow the same procedure for all the Pita Breads.
Remove and allow to cool.
For the shrimps
In a pot with water, add the vinegar, bay leaves, pepper and bring to a boil over medium heat.
Peel half of the shrimps and keep the other half with the head without the shells.
Add the shrimps to the pot and boil for 3-4 minutes.
Remove the shrimps to a bowl of cold water to stop the boiling. Drain the shrimps and spread them on paper towels to remove any excess moisture.
Set aside.
For the sauce
In a bowl, add the mayonnaise, sweet and sour sauce, ketchup, garlic, Tabasco, cognac, salt, pepper and mix.
Set aside.
For the composition
Cut the lettuce into small pieces and place them in one of the nests of the Lebanese Pita Bread.
Cut the cleaned shrimps into small pieces
Cut the cucumber into thin strips and add them to the salad.
Add 2-3 tablespoons of the dressing to each salad and garnish with the whole shrimps.
Follow the same procedure for all the nests and serve with lime.