the white parts of 2 leeks
3 red cabbage leaves
200 gr – 7 oz. yoghurt
400 gr – 14 oz. cooked and peeled grey North Sea shrimps (or other small shrimps)
pepper and salt
Clean the vegetables. Cut into small strips.
Flavour the yoghurt with pepper and salt, nutmeg and the juice of 1 lemon. Pour some yoghurt on each plate, put 1 or 2 tablespoons shrimps on the yoghurt and finish with vegetable strips.
Makes 4 servings.
Source: Kris VANHOUTTE – My translation