Let's start cooking!
Ingredients
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${ getServingQuantity(1, 6, servingQuantity ?? 6) } tbsp
olive oil
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${ getServingQuantity(1, 6, servingQuantity ?? 6) } tsp
Espelette powder
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${ getServingQuantity(12, 6, servingQuantity ?? 6) }
medium shrimp (31/40), cooked and peeled
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${ getServingQuantity(12, 6, servingQuantity ?? 6) }
Butter Crisps
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${ getServingQuantity(1, 6, servingQuantity ?? 6) } tbsp
lemon zest
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${ getServingQuantity(1, 6, servingQuantity ?? 6) } tbsp
fresh chives, chopped
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${ getServingQuantity(125, 6, servingQuantity ?? 6) } g
cream cheese, softened
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${ getServingQuantity(125, 6, servingQuantity ?? 6) } g
frozen spinach, thawed and pressed
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${ getServingQuantity(1, 6, servingQuantity ?? 6) } tbsp
fresh lemon juice
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${ getServingQuantity(1, 6, servingQuantity ?? 6) } tsp
salad dressing
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salt and pepper
Preparation
Preheat the oven to 160°C (325°F).
In a bowl, mix the oil with the Espelette powder. Add the shrimp and stir. Cover and leave to marinate for 15 to 30 minutes in a cool place.
If desired, place the Butter Crisps on a baking tray lined with baking paper. Heat the Butter Crisps in the oven for 2 to 3 minutes, until softened. Using a 5 cm (2 inch) diameter cookie cutter, cut disks out of the Butter Crisps. Allow to cool. Set aside the leftover trimmings for later use.
In a separate bowl, mix the dip ingredients together.
Drain the shrimp and discard the marinade. Spread the dip over the Butter Crisps. Top with the marinated shrimp, lemon zest and chives.