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Parmigiano reggiano millefeuille, spicy shrimps and virgin sauce |

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 servings

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

100 Gr

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 lined with parchment paper, place a tablespoon of grated Parmesan cheese and spread it thinly into a circle. Repeat to make 12 Parmesan discs, spaced well apart on your baking sheet. Bake the tuiles in the oven for 6-8 minutes until golden brown and let them 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.