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Everglade Prawns (Shrimps)

creative.chef's picture
Ingredients
  Natural yogurt 8 Ounce (About 225 Milliliter Or 1 Cup)
  Tomato paste 1 Tablespoon (About 15 Milliliter)
  Cooked peeled prawns 1⁄2 Pound (Also Called Shrimps, About 225 Grams)
  Canned sweet corn kernels 3 Tablespoon, drained (About 30-45 Milliliters)
  Watercress 1
Directions

1 Combine the yogurt and tomato paste, then mix in the prawns (shrimps) and sweetcorn.
2 Arrange the watercress in a shallow serving dish and spoon the prawn (shrimp) mixture on top.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Shrimp
Servings: 
6

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