Cooked tiger shrimp with a wonderful herb dip
Place the shrimp in a sieve over a bowl and allow them to thaw gently in the refrigerator overnight. Discard the thawing liquid. Pat the shrimp dry with kitchen paper and arrange them in a serving dish. The cooked shrimp are ready to eat as soon as they have thawed.
For the dip: In a bowl, mix the sour cream and yoghurt until smooth. Peel the garlic clove, chop it very finely and add it to the sour cream and yoghurt mixture. Wash the herbs, shake them dry and chop them finely. Add all the chopped herbs to the bowl. Stir in the lemon juice and mix well. Season with salt and pepper to taste.
If desired, add one teaspoon of olive oil to give the dip a creamier texture. Leave the dip to chill in the refrigerator for at least 30 minutes to allow the flavours to blend.
Serve the herb dip alongside the shrimp.
For the dip: In a bowl, mix the sour cream and yoghurt until smooth. Peel the garlic clove, chop it very finely and add it to the sour cream and yoghurt mixture. Wash the herbs, shake them dry and chop them finely. Add all the chopped herbs to the bowl. Stir in the lemon juice and mix well. Season with salt and pepper to taste.
If desired, add one teaspoon of olive oil to give the dip a creamier texture. Leave the dip to chill in the refrigerator for at least 30 minutes to allow the flavours to blend.
Serve the herb dip alongside the shrimp.