Summary

Ingredients

• 4 medium tomato (s)
• 200 g shrimp (s), fresh
• 1 salad (endive)
• 8 tablespoon mayonnaise, homemade
• 1 teaspoon tomato paste
• 1 tablespoon cognac
• 0.25 ¼ lemon (s), squeezed
• 1 teaspoon, leveled paprika powder, noble sweet

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Instructions

1. Wash tomatoes, dry them and cut off the top part as a lid, scoop out the inside with a teaspoon.
2. Mix the mayonnaise well with the tomato paste, cognac, lemon juice and paprika powder. Set aside ¼ of the mixture.
3. Fold in the shrimp in 3/4 of the mixture and chill. Clean the lettuce, remove the stalk at the leaf base, wash and drain very well.
4. Before serving, fold the tenderest leaves (quantity as desired) into the shrimp mixture and pour into the hollowed out tomatoes. Put on the cover that was cut off at the beginning.
5. Cover a plate with the remaining lettuce and drizzle with the remaining quarter of the mayonnaise mixture. Garnish with lemon wedges and parsley if you like.
6. Tip: If you like it more fiery, replace the noble sweet paprika powder with a pinch of paprika powder, hot as rose.