Shrimp & Ricotta EndivesOur dietitians' favourite
This is the Shrimp & Ricotta Endives recipe.
- Prep: 1 h 20
- 1/2 cup (125 mL) Canadian Ricotta
- 2 tsp (10 mL) lemon zest
- 2 tsp (10 mL) honey
- 1 tbsp (15 mL) fresh basil chopped
- Salt and ground pepper to taste
- 2 endives petaled
- 5 oz (150 g) Nordic shrimp
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Pour Ricotta in a sieve and let drain 1 hour in the refrigerator.
In a bowl, mix Ricotta with lemon rind, honey and basil. Season.
Evenly distribute the seasoned Ricotta on endive petals. Top with shrimp and lightly season with ground black pepper. Keep refrigerated until serving time.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||6 % / 66 mg|
|Vitamin B12:||18 %|