How to cook
Step 1
For seasoning, crush the juniper coarsely in a mortar. Wash the lemon with a brush, dry, remove the zest in thin strips with a vegetable peeler. Squeeze the juice out of the lemon.
Step 2
Combine the curd and sour cream with a blender until smooth, season with lemon juice, salt and pepper, add some of the zest (leave the rest for garnish) and juniper. Refrigerate for 1-3 hours.
Step 3
Peel the shell of the shrimp, leaving the tails. Cut the back, remove the intestinal vein. Season the shrimp with salt and pepper, drizzle with oil and steam for 10 minutes. Cool it down.
Step 4
Peel the physalis and cut into circles or open the "box", leaving the berries intact. Remove the currants from the branches.
Step 5
Place all berries and spinach in a wreath on a platter. Arrange the shrimp on top. Season with salt and pepper, sprinkle with zest. Spoon the cold dressing into mounds or serve it separately.
Ingredients - 8 servings:
Argentinian shrimp headless - 1 kg
Grape seed oil - 2 tbsp. l.
Physalis - 100 g
Red currants - 300 g
Raspberry - 200 g
Blackberry - 300 g
Young spinach - 100 g
Salt - taste
Freshly ground black pepper - taste
Juniper (berries) - 0.5 tsp
Uzbek lemons - 1 PC.
Fat-free cottage cheese - 100 g
Sour cream - 100 g
Salt - taste
Freshly ground black pepper - taste