1/2 lb boiled, unpeeled shrimps (small shrimp)
3/4 cup peeled, finely diced potatoes
1 strip of lemon rind
4 lettuce leaves
3 1/2 oz canned tuna
2 egg yolks
5 teaspoons lemon juice
1 scant cup olive oil
1 teaspoon capers
2 tablespoons tomato ketchup
freshly ground black pepper
1. Peel the shrimps, reserving the bodies. Put the shells into a small pan with the lemon rind. Cover with water and simmer for 20 minutes. Strain, discarding the shells, and then cook the potatoes in the fish stock until they are cooked but not oversoft, about 5 minutes. Drain and leave to cool.
2. Make the mayonnaise. Chop the capers finely and stir in the tuna and its oil, flaking it. Add the tomato ketchup.
3. Shred the lettuce and make a bed in the bottom of each glass. Add a prawn to each one and then divide the potato between the glasses.
4. Spoon over most of the mayonnaise. Pile in the remaining shrimps, spooning a little mayonnaise on top. Dust heavily with paprika.
Refrigerate until needed.
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White fish can be used instead of tuna. Cook it with beetroot to colour it.