Open sandwich with salad and marinated shrimp curry

00972 CANAPÉ with CURRY and shrimp SALAD MARINATED INGREDIENTS for 4 PERSONS 8 prawns, natural yoghurt, a stick of celery (white part only), an Apple, a lemon, 8 slices of pancarr ', 2 tablespoons mayonnaise, 2 tablespoons corn, chives, a teaspoon of curry powder, olive oil, 2 tablespoons brandy, salt and pepper.

Rinse the shrimp under running water; remove their heads holding aside and place the code in a bowl with lemon juice, one tablespoon of olive oil, salt and pepper.

Stir and let it soak.

In a pan heat a tablespoon of oil, let them skip the shrimp heads, then fiammeggiate with cognac.

Remove from heat, and puree the chinoise aside juice.

Wash the celery, raschiatelo to remove the external strands, then cut it into cubes small.

Peel the apples, remove the seeds and core, and cut the flesh into small cubes.

In a bowl pour the celery, Apple and mix them with the well drained corn, yoghurt, mayonnaise, curry powder and the previously prepared.

Mix thoroughly and let stand in refrigerator 30 minutes.

Remove the crust from the bread slices and toast for a few minutes in hot oven.

Spread on slices of bread prepared salad, lie down on a well drained shrimp and garnish with chive threads.