The Ingredients
  • 10 Shrimps
  • 1 small jar of tomato sauce (homemade is even better)
  • 200g Traditional ricotta (or mascarpone)
  • 1 zucchini
  • 1 small eggplant
  • 1 Tomato
  • 1/4 red, orange or yellow bell pepper
  • Olive oil
  • Zaatar (or Herbes de Provence)
  • 2 teaspoons grated or powdered Parmesan cheese
Utensils
  • 1 cutting board
  • 1 knife
  • 2 verrines (or baking dish)
  • 1 salad bowl
  • 1 frying pan

Ten 1/2-cup size clear glasses: A ‘verrine’ is composed of several different ingredients layered in a clear glass. Verrines may be sweet or savoury. This one is savoury and has 3 layers.

Steps to follow

  • STEP 01

    Thaw shrimp as directed on package.

  • STEP 02

    Wash and dry the vegetables.

  • STEP 03

    Slice the zucchini and eggplant. Put them all in a salad bowl. Salt, pepper, sprinkle with Zaatar or Provencal herbs to taste. Then add 2 tablespoons of olive oil. Stir so that all are shiny and seasoned harmoniously. .

  • STEP 04

    In a hot skillet, heat 4 tablespoons of olive oil. Sear the sliced vegetables until golden brown. To book.

  • STEP 05

    Slice the tomatoes into rounds and the peppers into small dice. To book..

  • STEP 06

    In the bottom of each verrine, pour tomato sauce 1cm high.

  • STEP 07

    Add on top, the raw shrimp, zucchini slices, then eggplant slices.

  • STEP 08

    Add a good tablespoon of ricotta. Sprinkle Zaatar with a pinch of salt.

  • STEP 09

    Repeat the process until you fill the verrine, stopping about 1cm from the edge.

  • STEP 010

    Finish by covering with diced peppers and Parmesan.

  • STEP 011

    Enfourner pendant 20 min. Sortir et laisser refroidir un peu. Déguster avec une salade.

The fork of Lagoon Seafood
For a more enjoyable tasting,
use peeled shrimp
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