Ingredients:
450 g peeled medium shrimp
125 g sour cream
60 g mayonnaise
15 g of parsley
1 tbsp. l. minced fresh tarragon
1 tsp. anchovy paste
1 / 4 tsp. ground black pepper
Preparation:
Boil 1 1 / 2 liters of water per liter saucepan over high heat. Place the shrimp and again bring to a boil, cook for 1-2 minutes. Drain.
Prepare a sauce of tarragon. Mix in a blender, cream, mayonnaise, parsley, tarragon, anchovy paste and pepper. Pour the sauce into a bowl. If you do not intend to serve on a table immediately, place the sauce separately and shrimp in the refrigerator.
Serve the shrimp to the table on a large platter with the sauce.
450 g peeled medium shrimp
125 g sour cream
60 g mayonnaise
15 g of parsley
1 tbsp. l. minced fresh tarragon
1 tsp. anchovy paste
1 / 4 tsp. ground black pepper
Preparation:
Boil 1 1 / 2 liters of water per liter saucepan over high heat. Place the shrimp and again bring to a boil, cook for 1-2 minutes. Drain.
Prepare a sauce of tarragon. Mix in a blender, cream, mayonnaise, parsley, tarragon, anchovy paste and pepper. Pour the sauce into a bowl. If you do not intend to serve on a table immediately, place the sauce separately and shrimp in the refrigerator.
Serve the shrimp to the table on a large platter with the sauce.
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