One of the best recipes with those cute pink-grey delicacies ever is shrimp croquettes, but that is not really a recipe which I will prepare in our temporary kitchen.
Stuffed potatoes with North Sea shrimps is manageable and is for sure also one of my other favorites.
Boil two large potatoes for 20 mins until al dente (not too much, otherwise they fall apart). Make a white bechamel sauce. Bake 1 table spoon of flour in melted butter. Add 300 ml of milk when the typical cookie smell is noticable. Stir constantly. Add pepper and salt. Finish the sauce with a bit of lemon juice, 125 grams of shrimps and a handful of chopped parsley. Halve the potatoes and remove part of the inside. Mix the removed and smashed potato with the sauce. Taste again and add extra pepper or salt. Fill the potatoes and put them on an oiled oven dish with some halved cherry tomatoes. Bake in the oven for 20-25 mins. Serve with fresh shrimps and a green salad. Heavenly good!
Doc V's Healthy Kitchen 