Time: 25 min.
Complexity: easily
Servings: 4

Whole iceberg lettuce wedges are served with fried shrimp and asparagus under a cocktail sauce. Before frying, the shrimp and asparagus are tossed with ketchup and horseradish, infusing them with a rich flavor. It makes a light spring appetizer paired with a dry white wine.

Ingredients:

• 450 g large shrimp, peeled and deveined
• 1 bunch thin asparagus, tough ends trimmed
• 1/4 + 1/3 tbsp. ketchup
• 3 tbsp. horseradish
• 1 tbsp. vegetable oil
• 3 tbsp sour cream
• 2 tbsp freshly squeezed lemon juice (about 1 lemon) + lemon wedges for serving
• 1/4 cup chopped fresh parsley
• 1 large head iceberg lettuce, cut into 4 wedges

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

shrimps, iceberg lettuce, asparagus, lemon juice, creamy horseradish, sour cream, ketchup

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Preparation:

Step 1
• Preheat oven to grill mode, positioning the rack 8 cm from the heating element.
Step 2
• Toss the shrimp and asparagus with 1/4 cup ketchup, 2 tablespoons horseradish, oil, 1/4 teaspoon salt, and pepper. Arrange in a single layer on a baking sheet and broil, stirring once or twice, until the shrimp are cooked through and lightly charred along with the asparagus, about 6 minutes.
Step 3
• Combine the remaining 1/3 cup ketchup, the remaining 1 tablespoon horseradish, sour cream, lemon juice, and 3 tablespoons water. Add half the parsley.
Step 4
• Place a salad wedge on each of 4 plates and top with the shrimp and asparagus. Drizzle with the dressing and sprinkle with the remaining parsley. Serve with lemon wedges.

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