Mimosa prawns
Instructions
Bring to the boil the court-bouillon and simmer for approximately 20 minutes the shrimps.
Turn off the heat and let shrimp cool in the court-bouillon; then drain and remove, with a lot of patience, the armor, keeping aside the sensitive code.
Place in a bowl semifonda; season with a little salt, freshly ground pepper and a drizzle of olive oil.
Rimescolateli gently, and place lined up on a plate.
In a bowl beat the French mustard with remaining olive oil and lemon juice and pour this sauce over the shrimp.
Break the yolks of hard-boiled eggs, put them in a sieve, not too late and, using a fork, let them fall to the surface of uniform rain shrimp; Sprinkle chopped parsley and bring to the table.
Ingredients and dosing for 4 persons
- 400 g of tiny shrimps
- 175 cl of court-bouillon with vinegar
- 2 yolks of hard-boiled eggs
- 1/2 cup of olive oil
- 1 tablespoon of french mustard
- 1 1/2 of lemon (juice)
- 1 tablespoon of finely chopped parsley
- No of salt
- Pepper