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 shrimp from shell, score the back with a sharp knife, and remove the dark intestine. Rinse in cold water and pat dry.
2. Peel 1 garlic clove and press into a bowl. Mix with 3 tablespoon olive oil, 1 tablespoon lemon juice, salt, and pepper. Wash 1 bunch parsley, pluck the leaves, finely chop, and add half to the marinade.
3. Place the shrimp on a plate, pour the marinade over them, cover, and refrigerate for 30 minutes, turning once.
4. While the shrimp marinates, stir 200 g cream cheese with the remaining 1 tablespoon lemon juice in a bowl until smooth. Clean the red pepper, cut into small cubes, and mix with the remaining chopped parsley into the cream cheese. Season with salt and pepper.
5. Preheat the raclette machine.
6. Remove the shrimp from the marinade and pat dry with a paper towel to remove excess liquid.
7. If the shrimp are small, mix them with the cream cheese mixture and place in the raclette pan. If they are medium or larger, place 2–3 pieces in the pan and cover with the cream cheese mixture.
8. Cook in the raclette machine for 15 minutes until the shrimp are opaque and cooked through.