Büsum-style brown shrimp cocktail
Brown shrimp on lettuce with whipped cream, ketchup and horseradish.
Active time20 min
CookingNo cooking
Total20 min
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Ingredients
- 1 lemon
- 4 lettuce leaves
- 2 tbsp fresh parsley
- 1 pinch of ground cayenne pepper — optional
- 250 ml whipping cream with 30% fat
- 400 g cooked peeled North Sea brown shrimp
- 1 pinch of fine salt — optional
- 4 tbsp ketchup
- 1 tbsp jarred grated horseradish
Preparation
Wash and dry the lettuce leaves and use them to line the serving glasses. Drain and gently pat the cooked shrimp dry. Divide them over the lettuce. Squeeze the lemon. Wash and chop the parsley, then measure the required amount.
Use for the recipe: half a lemon (prepare 1 lemon).
half a lemon4 lettuce leaves2 tbsp fresh parsley400 g cooked peeled North Sea brown shrimp- serving glasses
- sieve
- kitchen paper
- citrus juicer
- knife
- chopping board
Whip the cold cream until it holds its shape. Gently fold in the ketchup, lemon juice and horseradish. Add the optional cayenne and salt.
1 pinch of ground cayenne pepper — optional250 ml whipping cream with 30% fat1 pinch of fine salt — optional4 tbsp ketchup1 tbsp jarred grated horseradish- mixing bowl
- electric mixer
- spatula
Spoon the seasoned cream over the shrimp. Sprinkle with parsley and serve chilled straight away.
- serving glasses
- spoon
Allergens
- Crustaceans
- Milk
Composition to check for: Celery, Eggs, Fish, Gluten, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration