Summary

Ingredients

• 20 medium shrimp (s), raw (alternatively 0 g small ones)
• 1 clove garlic
• 3 tablespoon olive oil
• 2 tablespoon lemon juice
• salt
• Pepper, black, freshly ground
• 1 bunch parsley, smooth
• 200 g cream cheese
• 1 large red pepper (s) (approx. 80g)

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Instructions

1. Remove the shrimp from the shell, score on the back with a sharp knife and remove the dark intestine. I prefer small prawns and so save myself this work. Rinse the prawns in cold water, pat dry and place on a plate.
2. Peel the garlic, press it into a bowl with the garlic press and mix with the olive oil, 1 tablespoon lemon juice, salt and pepper. Wash the parsley, pluck the leaves off, finely chop and add half of them to the marinade. Pour the marinade over the prawns, cover and leave to stand in the refrigerator for about 30 minutes, turning once.
3. In the meantime, stir the cream cheese with the remaining lemon juice in a bowl until smooth. Clean the bell pepper, cut into very small cubes and mix with the remaining chopped parsley into the cream cheese. Season with salt and pepper.
4. Preheat the raclette machine. Remove the prawns from the marinade, dab lightly with a paper towel or hold the bowl at an angle and let the excess marinade soak up with a paper towel. If you use small prawns, simply mix them with the cream cheese mixture and place in the raclette pan. If you prefer large shrimp, put 2-3 pieces in the pan and then cover them with the mass. This way you can cook better.
5. Let the prawns cook in the appliance for about 15 minutes.