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Ingredients
- 60 ml (1/4 cup) Victor et Berthold cheese, grated
- 5 jumbo shelled shrimp, cooked
- 15 ml (1 tbsp.) mayonnaise
- 15 ml (1 tbsp.) fresh cream
- A couple of splashes of Tabasco sauce
- 1/2 pear, diced
- 2 fresh mint leaves, chopped
- 15 ml (1 tbsp.) fresh cilantro, chopped
- Salt and freshly ground pepper
- Bread chosen: Mini pitas
Preparation
- In a bowl, mix the shrimps, mayonnaise, fresh cream, Tabasco sauce, diced pear, mint, cilantro and cheese together.
- Add salt and pepper.
- Fill 5 mini pitas for one serving.
Suggestion
- Try this recipe with: fredondaine or Presqu'île.
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You can use these cheeses for this recipe
Accompaniments
These dry wines have a fruity, floral nose while offering a certain richness on the palate. Their acidity gives them a pleasant liveliness.