Summary

Ingredients

• 1 cup yogurt (skimmed milk yogurt)
• 0.5 ½ cup sweet cream
• 2 tablespoon tomato ketchup
• 2 tablespoon olive oil
• 0.5 clove ½ garlic
• 150 g North Sea shrimps
• 3 egg (s), hard-boiled
• salt
• 1 teaspoon sugar
• 1 pinch (s) pepper
• 0.5 can ½ tangerine (n)

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Instructions

1. Mix the cream and yoghurt with the ketchup and oil. Finely chop half a clove of garlic and add. Drain the tangerines and dab them off with kitchen paper, cut in the middle, only add at the very end, otherwise the salad will water down too quickly. Cut the hard-boiled eggs into slices, add the shrimps and season with salt, pepper and sugar. Let it steep for 1 hour.
2. I always make the salad on barbecues and as a side dish to fondue, and I also serve baguettes.