Shrimp Cocktail With Tomato Juice
|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|
|Dried thyme||1⁄2 Teaspoon|
|Shelled shrimp||1 Ounce (prawns)|
|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).