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Shrimp cocktails with Olive Nocellara Etnea

ingredients

servings

4

Olive Verdi Denocciolate Nocellara Etnea Madama Oliva

120 oz

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Extra virgin olive oil

to taste

Iodized salt

to taste

Iceberg lettuce

10 oz

Celery

1 stem

Carrots

1 unit

Courgette

1 unit

Worchester sauce

1 spoon

Brandy

1 teaspoon

Mustard

to taste

Ketchup

40 oz

Mayonnaise

170 oz

Prawns

350 oz

Horseradish

5 oz

starters from Italy

Shrimp cocktails with Olive Nocellara Etnea

Shrimp cocktails with Olive Nocellara Etnea

with gluten with eggs with fish with shellfish

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Shrimp cocktails with Olive Nocellara Etnea

Recipe for a delicious appetizer with shrimp and green olives Nocellara Etnea: thanks to traditions passed down to us, these unmistakable and delicious fruits are perfect with seasoned and spicy cheeses, salami appetizers, to flavor vegetables and vegetables sliced ​​in a frying pan or for Accompany toast with structured wines.

Shrimp cocktails with Olive Nocellara Etnea step 1

step 1

Peel the shrimp by depriving them of the head and the black intestinal yarn.

Shrimp cocktails with Olive Nocellara Etnea step 2

step 2

Bring a saucepan with boiled salt water, dip the shrimp for 2 minutes, drain them and stop cooking by passing them in water and ice.

Shrimp cocktails with Olive Nocellara Etnea step 3

step 3

When cold, remove them from the water and dry them

Shrimp cocktails with Olive Nocellara Etnea step 4

step 4

Meal the sauce by mixing the mayonnaise with the ketchup. Add the mustard, a drop of brandy and worcester sauce and finally a grated horseradish.

Shrimp cocktails with Olive Nocellara Etnea step 5

step 5

Rinse the vegetables well and cut them into julienne.

Shrimp cocktails with Olive Nocellara Etnea step 6

step 6

Season with salt and oil and distribute them in martini cups by adding some olive. Add the shrimp to the sauce and place it on the vegetables.

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