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Directions for: Shrimp and Ricotta Endives


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.

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