Ucook

Tomato carpaccio with hand-peeled shrimps

  • 2 large tomatoes peeled
  • 200 g freshly peeled North Sea shrimps
  • 2 tablespoons of Ucook Summerfresh
  • Fresh goat cheese for garnish
  • Fried croutons
  • A few sprigs of chervil
  • Beetroot sprouts
  • Chives
  • 4 large tomatoes peeled
  • 400 g freshly peeled North Sea shrimps
  • 4 tablespoons of Ucook Summerfresh
  • Fresh goat cheese for garnish
  • Fried croutons
  • A few sprigs of chervil
  • Beetroot sprouts
  • Chives
  • 6 large tomatoes peeled
  • 600 g freshly peeled North Sea shrimps
  • 6 tablespoons of Ucook Summerfresh
  • Fresh goat cheese for garnish
  • Fried croutons
  • A few sprigs of chervil
  • Beetroot sprouts
  • Chives

Preparation

  1. Cut the peeled tomatoes into thin slices.
  2. Coat a plate with Ucook Summerfresh and top with the tomato slices.
  3. Season with salt and ground pepper.
  4. Sprinkle the hand-peeled shrimps on the plate and spread some goat cheese pieces over the dish.
  5. Finish off with a topping of croutons, chives, chervil and beetroot sprouts.
  6. Season with Ucook Summerfresh.

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