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Grilled Shrimp With Pied-De-Vent

4 portions


  • 5 ml (1 tsp.) smoked paprika
  • 5 ml (1 tsp.) cumin seeds, crushed
  • 5 ml (1 tsp.) coriander seeds, crushed
  • 30 ml (2 tbsp.) brown sugar
  • Zest and juice of 1/2 lemon
  • 20 to 24 large raw shrimps, deveined
  • 30 ml (2 tbsp.) butter
  • 2 garlic cloves, crushed
  • 2 green onions, finely chopped
  • 12 cherry tomatoes, cut in 2
  • 8 thin slices (170 g or 2/3 cup) Pied-De-Vent
  • 30 ml (2 tbsp.) fresh cilantro, chopped
  • Salt and freshly ground pepper


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  • In a small bowl, mix smoked paprika, cumin and coriander seeds, brown sugar, salt and pepper.
  • Add the lemon juice and zest and mix to form a paste.
  • Rub shrimps with this preparation and set aside in the refrigerator for about an hour.
  • In a pan, melt butter and cook shrimps on high for 1 to 2 minutes until golden. Transfer shrimps to another dish, set aside and keep warm.
  • In same the pan, add garlic, onions and tomatoes.
  • Cook 2 to 3 minutes until they are coloured and softened.
  • Place shrimps in the pan. Add the Pied-De-Vent and cook a few seconds until melted. Serve with fresh cilantro.

You can use this cheese for this recipe


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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