Shrimp cocktail with pink sauce (1 person)
4 or 5 large precooked prawns, crunchy green salad leaves, 2 tablespoons of homemade mayonnaise, 1 teaspoon of harissa sauce, 1/2 grated tomato, salt pepper, 1 sprig of dill, basil or coriander..
Preparation (15 minutes)
- Peel your shrimp leaving the tail.
- Mix your homemade mayonnaise with your harissa, then add ½ grated tomato, salt and pepper, whip well.
- Place one or two salad leaves in a wine glass, pour in your pink sauce, then place your shrimps along the edge of the glass leaving the tails outside so that they can be eaten by hand easily
- Decorate the glass with a a sprig of herbs and a slice of lemon.
Light Mayonnaise (enough for a week, stored in the fridge)
1 egg yolk 5 to 6 tablespoons of elementary paraffin oil to desired consistency 1 tablespoon of mustard, 1 pinch of salt and pepper, 1 teaspoon of white wine vinegar or lemon juice. Optional: for scented mayonnaise, you can add a finely chopped garlic clove, finely chopped herbs or homemade tomato coulis to Step 1.
Preparation (10 minutes)
Place 1 egg yolk, mustard, salt and pepper in the blender jar and start mixing gently with an electric whisk. Gently, while you beat, add the oil gradually, for one to two minutes, until you get the desired consistency and the amount you need. When your mayonnaise is compact, add a drizzle of vinegar or a dash of lemon juice, and continue mixing for another ten seconds; Keep in an airtight glass jar and accompany your dishes or hot or cold entrees with 1 to 2 tablespoons a day..