Recipes

Marinated Shrimp with Triple-Cream Brie

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Preparation 25 minutes
Makes 10 hors d’oeuvres
Cooking 5 minutes

Ingredients:

10 large raw shrimp, peeled
1/4 cup (50 mL) olive oil
1/4 cup (50 mL) prepared horseradish
1/2 lb (250 g) Triple-Cream or any other Canadian Brie
Pumpernickel bread
20 leaves baby spinach or watercress Coarse salt

Preparation:

1. Combine shrimp, olive oil and horseradish and marinate for about 20 minutes.

2. In the meantime, cut cheese into 10 wedges, about 1 inch (2.5 cm) wide.

3. Cut bread into 10 round slices. Toast under preheated broiler 1 to 2 minutes or until crispy.

4. In a frying pan over very high heat, cook shrimp. Do not add any to the pan. Remove when shrimp are golden on both sides (about 3 to 5 minutes). Do not overcook.

5. To assemble, top toast with 2 leaves of spinach, then cheese a shrimp. Sprinkle with a little salt and serve immediately.

Variation:

Replace the Triple-Cream with the Double-Cream Brie.

Brie:

Canadian Brie has a white, velvety rind and creamy, pale yellow interior. The flavour matches its luscious appearance. Look for caressing undertones of butter, mushroom and hazelnut, underscored by a subtle tanginess. Enjoy in recipes and at room temperature, with good crusty bread and ripe fruit.

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