Minicocktails with Shrimp
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I consider this a great dish to serve when you’re having guests on a hot summer day, as an appetizer. It’s light, healthy and all the seafood fans will adore it. I know I did!
Ingredients:
- 140 g of sour cream
- 50 g of ketchup
- 2 hearts of lettuce, cut into strips
- 140 g of radishes, chopped
- 140 g of peas, defrosted
- 200 g small shrimp, deveined
- 1 lemon, cut into 12 thin slices
Preparation:
- Mix the cream and ketchup until you get a homogenous composition and divide it into 12 small glasses or cups.
- Divide the chopped salad evenly in the 12 glasses, then proceed with radishes, peas and, finally, shrimps.
To serve, place a slice of lemon on the rim of each glass.
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