Refreshing Spinach Gazpacho with Shrimp and Cream Cheese
This is the Refreshing Spinach Gazpacho with Shrimp and Cream Cheese recipe.
- Prep: 10 min
- Cooking: 10 min
- Refrigeration: 1 h
Ingredients
- 7 oz (200 g) spinach
- 12 large shrimp
- 20 fiddleheads
- 2 oz (60 g) Canadian Cream cheese
- 7 oz (200 mL) plain yogurt
- 1 3/4 cups (430 mL) Milk
- Salt and pepper to taste
- 1/3 cup (80 mL) olive oil
- 1 1/2 tbsp (20 mL) butter
- 2 tbsp (30 mL) hazelnut oil
- A few spinach leaves to garnish
- A few whole hazelnuts to garnish
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Preparation
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
Tips
Nutritional information
Per serving| Energy: | 375 Calories |
| Protein: | 13 g |
| Carbohydrate: | 10 g |
| Fat: | 32 g |
| (% DV*) | |
|---|---|
| Calcium: | 25 % / 275 mg |
