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Shrimps salad with fresh and sundried tomatoes, crostini, coconut and parsley pesto |

Gluten free, Salted

A pleasant tapas to make and taste, freshness and taste that take us out of our daily lives.

Ingredients

Recipe for 12 Tapas

Coconut and parsley pesto

50 Ml

Olive oil

3 Sprig(s)

Parsley

3 Sprig(s)

Basil

15 Gr

Grated parmesan

15 Gr

Comté cheese

20 Gr

Unsweetened grated coconut

15 Ml

Lemon juice

5 Gr

Crushed garlic

3 Ml

Truffle oil

Shrimps and tomatoes

360 Gr

Matane shrimps

60 Gr

Sundried tomatoes

200 Gr

Italian tomatoes

2 Clove(s)

Chopped garlic

Crostini

0.25 Unit(s)

Baguette

4 Pinch(es)

Sea salt flakes

25 Ml

Olive oil

5 Turn(s)

Fresh ground black pepper

Preparation time: 30 min

Preheat your Oven at 375 °F

Prep

Blanch the parsley for 1 minute in boiling water. Drain and pour the parsley in ice cold water. Drain again and put aside on a table cloth.

Peel the garlic and chop it.

Finely chop the tomatoes (dried and fresh).
Coconut and parsley pesto

Put all the ingredients in a blender as well as the parsley.

Blend well and pass threw a sieve using a spatula if you want. Season to taste.
Shrimps and tomatoes

In a bowl mix garlic, tomatoes and shrimps. Season to taste with olive oil, salt and pepper.
Crostini

On a baking tray, put the bread slices and brush with olive oil. season with pepper and fleur de sel and bake in the oven for about 6 minutes.
Montage et finition

Spread the crostini with pesto and put the shrimps in a little bowl. Serve warm with about 2 crostini per person.