Fine egg-shrimp cocktail

Name: Fine egg-shrimp cocktail
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 300 g Iceberg lettuce; 100 g Garnelen im See; 2 Eggs; 100 g Salad Mayonnaise; 1 TABLESPOON Tomato paste; 1 TEASPOON Cognac; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 100 g Cucumber; 7-10 Tbsp Dill

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

300 g Iceberg lettuce
100 g Garnelen im See
2 Eggs
100 g Salad Mayonnaise
1 TABLESPOON Tomato paste
1 TEASPOON Cognac
7-10 Tbsp Salt
7-10 Tbsp white pepper
100 g Cucumber
7-10 Tbsp Dill

Directions

1
Clean the salad, cut into fine strips, wash and drain. Drain shrimps as well. Cook the eggs in boiling water for about 8 minutes. Quench cold, peel and cut into slices. Mix mayonnaise, tomato paste and cognac.
2
Season with salt and pepper. Wash and quarter the cucumber and cut into fine slices. Mix iceberg lettuce, eggs, dressing, shrimps and cucumber carefully. Season to taste with salt and pepper. Serve garnished with dill as desired