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Shrimp Cocktail With Tomato Juice

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  Salt To Taste
  Red bell peppers 2
  Sliced onion 3 1⁄2 Ounce
  Garlic 1⁄2 Clove (2.5 gm), crushed
  Concentrated tomato juice 2 Tablespoon
  Olive oil 2 Tablespoon
  Sherry vinegar 2 Teaspoon
  Sugar 1 Teaspoon
  Dried thyme 1⁄2 Teaspoon
  Mayonnaise 2 Tablespoon
  Pepper To Taste
  Shelled shrimp 1 Ounce (prawns)
  Lettuce leaves 4
  Shrimp 4 , unshelled (prawns)

Put the cucumber in a colander with a pinch of salt and drain.
Rinse and seed the red bell peppers, pat dry on kitchen paper and remove pith.
Cut the flesh into cubes.
Put the onions into a small casserole.
Cover and microwave on HIGH for 3 minutes.
Add the bell peppers.
Cover and microwave on HIGH for 5 minutes.
Drain the onions and peppers.
Puree the garlic.
Rinse the cucumber well and pat dry on kitchen paper.
Add the tomato juice and cucumber to the food processor and puree, gradually adding the oil, vinegar, sugar and thyme.
Pour the mixture into a bowl and stir in the mayonnaise.
Add salt and pepper to taste.
Stir in the shelled shrimp (prawns) carefully and chill in the refrigerator for at least 2 hours.
Arrange the shrimp (prawn) mixture on top.
Garnish with an unshelled shrimp (prawn).

Recipe Summary

Everyday, Healthy

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