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Parmigiano reggiano millefeuille, spicy shrimps and virgin sauce

APPETIZERS, Fish, Seafood & Shellfish, Cheese

Crispy Parmigiano Reggiano tiles interspersed with spicy sautéed shrimps and a roasted pine nuts virgin sauce.

Note Tha chili is very spicy and can be replaced by a few drops of Tabasco for those less tolerant of spicy food.

Ingredients

Recipe for 4 persons

For the Parmigiano Reggiano crisps

100 Gr

Parmigiano reggiano

For the spicy shrimps

24 Unit(s)

Peeled medium shrimps

1 Unit(s)

Red pepper

1 Unit(s)

Bird's eye chili

1 Unit(s)

Lemon

15 Ml

Honey

10 Sprig(s)

Chives

1 Unit(s)

Garlic

For the virgin sauce

0.50 Box(es)

Cherry tomatoes

1 Unit(s)

Shallot

15 Ml

Pine nuts

10 Sprig(s)

Parsley

30 Ml

White balsamic vinegar

Preparation time: 30 min

Preheat your four at 400 °F

General preparation
Brown the pine nuts in the oven about 4 minutes. Cut the cherry tomatoes into small cubes. Zest the lemon and squeeze its juice. Chop the chives and shallots. Cut red pepper into small dice. Cut the shrimps in two lengthwise. Cut the Tha chili in half, remove the seeds and chop the flesh.
Parmigiano Reggiano crisps preparation
On a baking sheet covered with parchment paper, place a tablespoon of grated parmesan cheese and spread it thinly into a circle. Repeat to get at least 12 circles parmesan, setting them wide apart. Cook the tiles in the oven for 8 to 10 minutes until golden brown and let cool before serving.
Spicy shrimps preparation
Sauté the shrimp in a hot pan with a drizzle of olive oil for about 2 minutes, until pink. Add in some salt and pepper and add the juice and lemon zest, chopped garlic, chili, red pepper, honey and cook 1 more minute. Add the chives and set aside.
Virgin sauce preparation
Mix all the ingredients for the virgin sauce, pour a generous dash of olive oil and season with salt and pepper.
To serve
On your plate, superimpose a parmesan crips and a little bit of spicy shrimps, and another crisp and so on for a total of 3 crips per person. Finish your dish with a little drissle of virgin sauce.