Shrimp with horseradish sauce
Instructions
In addition to the time of preparation and cooking, you have to count a half hour for the rest of the batter.
The shrimp should be shelled.
Prepare mayonnaise: stir the egg yolk with mustard.
Stir the oil drop by drop, then a continuous thread.
When mayonnaise is consistent, add lemon juice, whisky and cognac.
Leave in the refrigerator.
Bring your court-bouillon to the boil, throw yourself through switch scampi.
Simmer sobbollendo from twelve to fifteen minutes, depending on size of shrimp.
Drain and let cool.
Stir the mayonnaise with horseradish sauce.
Place the lettuce leaves in a large pot, pour in the Middle the scampi, sprayed with a little oil and serve with the sauce.
Suggested wine: Cortese di Gavi.
Ingredients and dosing for 4 persons
- 4 leaves of lettuce salad
- 2 teaspoons of whiskey
- 2 teaspoons of cognac
- 3 tablespoons of lemon juice
- 10 cl of olive oil
- 1 tablespoon of mustard
- 1 egg yolk
- 50 cl of court-bouillon
- Horseradish sauce
- Olive oil
- 225 g of shrimp