Shrimp & Ricotta Endives

Name: Shrimp & Ricotta Endives
Yield: 6 servings
Ingredients: 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

Our dietitians' favourite

This is the Shrimp & Ricotta Endives recipe.

Prep: 1 h 20

Yields 6 servings

Ingredients

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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Preparation

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.