Lettuce and shrimp lasagne with cocktail sauce
Lettuce and shrimp lasagne with cocktail sauce is an ideal summer starter when the sun is hot and you’re in the mood for something light and refreshing. Instead of using lasagne noodles, try using large lettuce leaves. The result is a tasty and filling dish that will surprise your guests.
- 15 min
- 4 personas
- Dificultad Low
Ingredients of the recipe
- 1 pack of Shrimp with cocktail sauce 160g Seafood Combo by Grand Krust
- 200 g of mixed lettuce
- 1 tin of tuna fillets
- 1 tin of white asparagus
- 2 kumato tomatoes
- 12 cherry tomatoes
- 12 black olives
- salt
- corn salad
Our star product
Nutritional information
- Energy188 Kcal
- Proteins17.2 g
- Carbohydrates4.7 g
- Fats10.6 g
Step by Step of Recipe
Step 1
Scald the shrimp
Scald the shrimp for 1 minute in boiling salted water. Then put them aside.
Step 2
Prepare the lettuce leaves
Put the clean, dried lettuce in a bowl. Add a bit of the oil from the tuna tin, a pinch of salt and mix everything well so that the lettuce really captures the flavours.
Step 3
Assemble the lasagne
Intersperse tomato slices between the lettuce leaves inside of the bowl.
Step 4
Turn the lasagne over
Cover the bowl with a plate. Turn it over so that the lasagne remains on the plate.
Step 5
Add the rest of the ingredients
Place some of the tuna fillets on top of the lasagne along with some asparagus and the shrimp. Decorate the outside of the plate with corn salad, some olives and tomatoes. Add a little cocktail sauce and serve.
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