Shrimp and Ricotta Endives
- prep time 80 min
- total time 80 min
- serves 6
½ cup (125 mL) Ricotta
2 tsp (10 mL) lemon rind
2 tsp (10 mL) honey
1 Tbsp (15 mL) fresh basil, chopped
ground pepper to taste
2 endives, petaled
48 Nordic shrimp (approx. 5 oz/150 g)
1. Pour Ricotta in a sieve and let drain 1 hour in the refrigerator.
2. In a bowl, mix Ricotta with lemon rind, honey and basil. Season.
3. Evenly distribute the seasoned Ricotta on endive petals.
4. Top with shrimp and lightly season with ground black pepper. Keep refrigerated until serving time.