Refreshing Spinach Gazpacho with Shrimp and Cream Cheese
- Course Soups & Creams
- Prep. Time 10 mins
- Cooking Time 10 mins
- Refrigeration Time 1 hr
- Yields 4 servings
Preparation
What You Need
Instructions
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.
Jean Soulard, Executive Chef, Le Château Frontenac
View the comments for this recipe and share one of your own!Nutritional Info
Per serving
Energy: 375 CaloriesProtein: 13 g
Carbohydrate: 10 g
Calcium: 25 % / 275 mg
Fat: 32 g
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