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A sea full of vegetables ...

Elenbaas Zeegroenten
Ampereweg 14-18
4338 PT Middelburg

Stir-fry salad with asparagus, shrimp and sea fennel

1 bag mixed salad
200g shrimps
3 tablespoons mayonnaise
Orange peel
2 x 40g samphire
250g cream cheese
Herbs: dill, parsley, coriander

Let the curds drain for half an hour in a coffee filter.
Meanwhile, cut the asparagus into thin slices.
Mix the mayonnaise with an equal amount of curd.
Mix in some chopped herbs and salt and pepper and a little grated orange peel.
Put a little sauce on a plate beside the shrimp.
Divide the sea fennel into small wedges.
Stir-fry briefly in a little olive oil the slices asparagus and samphire.
Garnish with some orange curls.