Taste & Flavors Shrimp and Chèvre Chaud Salad

SHRIMP AND CHÈVRE CHAUD SALAD

BY CHEF IBRAHIM HENAWI, LE  PHENICIEN
Serves 1 | Prep/cooking 15mins
shrimp and goat cheese salad brahim Henawi FB
INGREDIENTS
  • 100g medium sized raw shrimp
  • 100g goat cheese
  • 150 ml fresh cream
  • Lettuce frisée (green and red)
  • Olive oil
  • Walnuts
  • Salt
  • Pepper
  • 50 ml cognac
  • Pink peppercorns
PREPARATION
  1. Clean the shrimp.
  2. Heat the oil in a large skillet over medium heat. Add the shrimp and stir frequently, until they are bright pink and opaque; about 2 minutes. Add salt and pepper to taste.
  3. Add the cognac quickly and flambé; place the shrimps on a plate.
  4. Heat the goat cheese using another pan, then add the fresh cream and bring it to boil. Add salt and pepper.
  5. Rinse the lettuce and dry in a salad spinner or with a clean towel.
  6. To assemble the plate, place the lettuce first. Add the warm goat cheese. Place the shrimp, and garnish with walnuts and pink peppercorns.

 

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