Instructions

• Peel larger raw shrimps. Reserve the peels for making fish soup or shrimp bisque. You can easily freeze them. Place the peeled shrimps in hot boiling water, bring them to the boil and cook them for maximum 1 minute before letting them cool down

  Cut the cooked shrimps in pieces. Set aside
• Then dice onion and cut parsley very fine and place them in a bowl
• Add to the onions and parsley the unsweetened yoghurt, the mayonaise and the tomato ketchup. Add the port or sherry 
• Mix to taste and mix in the shrimp. Use very little salt -if any- to not affect the delicate taste
• Store in the refrigerator. It will stiffen up quite a bit while refrigerated. The best taste is obtained 1-2 full days from the day of making

  Can be stored for 4 days in the refrigerator
• Serve on a half avocado or with salad as an appetizer or serve on a piece of toast or in a round of cucumber slice or a briefly cooked carrot peel.