Spinach Gazpacho with Shrimp and Cream Cheese
Print Category Spinach Thematic No thematic Source Jean Soulard, Chef exécutif, Le Château Frontenac Evaluation
☆
☆
☆
☆
☆
Recipe pictures
You’re cooking one of our recipes? Share the pictures of your culinary masterpiece on our website for a chance to win an awesome apron from Recipes Quebecoises. There will be a draw every month.
Ingredients
- 7 oz (200 g) spinach
- 12 large shrimp
- 20 fiddleheads
- 2 oz (60 g) Canadian Cream cheese
- 7 oz (200 mL) plain yogurt
- 1 3/4 cups (350 mL) milk
- Salt
- 1/3 cup (100 mL) olive oil
- 2/3 oz (20 g) butter
- Pepper
- 1 1/2 tbsp (25 mL) hazelnut oil
- A few spinach leaves, whole hazelnuts, to garnish
Preparation
- Wash, pick over and drain spinach, then set a few leaves aside for garnish. Stir-fry for 1 or 2 minutes in oiled non-stick frying pan.
- Put spinach, Canadian Cream cheese, yogurt, milk and a little salt in blender. Gradually add olive oil with blender running. The gazpacho must be creamy. Season to taste and refrigerate.
- Cook fiddleheads to boiling salted water for 4 to 5 minutes, drain and keep warm. Put butter in hot non-stick frying pan and stir fry shrimp for a few minutes. Sprinkle with pepper and keep warm.
- Pour spinach gazpacho in a deep bowl and garnish with spinach leaves. Arrange shrimp, fiddleheads, and hazelnuts on a platter. Sprinkle with a few drops of hazelnut oil.
Cook commentary
4 servings
No comment