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Cold Water Shrimp and La Raclette Champêtre Pizza

4 portions


  • 4 naan breads
  • 160 ml (⅔ cup) arrabiata sauce
  • 500 ml (2 cups) baby spinach
  • 4 green onions chopped
  • 300 g (10 oz) cold water shrimp
  • 60 ml (¼ cup) fresh cilantro coarsely chopped
  • 5 to 7 ml (1 to 1 ½ tsp) lemon zest
  • 240 g (8 1/2 oz) La Raclette Champêtre cheese, sliced or grated


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  • Preheat the oven to 450˚F (230˚C).
  • Place the naan breads on a baking sheet lined with parchment paper.
  • Top each bread with a quarter of each ingredient, finishing with the cheese.
  • Bake for 7 to 10 minutes and enjoy.

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Fruity and vibrant

These dry wines have a fruity, floral nose while offering a certain richness on the palate. Their acidity gives them a pleasant liveliness.

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