Melon stuffed with prawn tails
Instructions
Cut the melon Dome, discard the seeds and stringy parts, check out the pulp with a scooper and keep it aside.
Pour the cream in a bowl and sprinkle with a little freshly chopped parsley.
Blanched for two minutes shrimp tails in lightly salted water, drain, let cool and deprive of the shell.
In a bowl stir together shrimp tails with the cream and parsley, mix well and add the melon pulp.
Stir very gently, yet fill the melon cut and leave in refrigerator for 30 minutes before serving decorate with parsley Hedgehog.
