Shrimp Mimosa
Recipe appetizers for 4 people based on Shrimps - cooking method to boil.
Preparation:
Preparation: Bring the court-bouillon to the boil and let the prawns simmer slowly for about 20 minutes. Turn off the heat and let the prawns cool in the court-bouillon; then drain them and very patiently remove the shells, keeping the tiny tails aside. Arrange them in a semi-deep bowl; season them with very little salt, freshly ground pepper and a drizzle of olive oil. Mix them delicately, and arrange them aligned on a serving plate. In a bowl, whisk the French mustard with the remaining oil and lemon juice and pour this sauce over the prawns. Break up the hard-boiled egg yolks, put them in a not too fine sieve and, using a fork, let them fall in a uniform rain on the surface of the prawns; sprinkle with chopped parsley and serve.
Ingredients:
Ingredients: 400 G Very Small Gray Shrimps - 175 Cl Wine Vinegar Court-bouillon - 2 Boiled Egg Yolks - 1/2 Glass Olive Oil - 1 Tablespoon French Mustard - 1 1/2 Lemon (juice) - 1 Spoon Finely Chopped Parsley - Very Little Salt - Pepper
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