Shrimp & Ricotta Endives
Our dietitians' favouriteThis is the Shrimp & Ricotta Endives recipe.
- Prep: 1 h 20
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.
Tips
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Nutritional information
Per serving| Energy: | 73 Calories |
| Protein: | 8 g |
| Carbohydrate: | 3 g |
| Fat: | 3 g |
| Fibre: | 0.6 g |
| Sodium: | 84 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 6 % / 66 mg |
| Folate: | 12 % |
| Phosphorus: | 8 % |
| Selenium: | 25 % |
| Vitamin B12: | 18 % |
