Saint-Médard Lace and Sautéed Shrimps
- 200 g 1 Saint-Médard cheese
- 2 new potatoes
- 15 ml, 1 tbsp unsalted butter, melted
- 4 basil leaves, minced
- 15 ml, 1 tbsp olive oil
- 12 large shrimps with shells
- 1 shallot, minced
- 1 garlic clove, chopped
- 30 ml, 2 tbsp white wine
- 45 ml, 3 tbsp canned vegetable juice
- 4 chive stems
- To taste salt and freshly ground black pepper
Servings: 4 - Preparation: 15 min - Cooking: 10 min
- Remove shells from shrimps and set shells aside for the sauce.
- Cut cheese in 4 quarter-inch slices. Randomly split the rind. In a non-stick skillet, brown one slice at a time. The cheese will melt and spread to form a slightly golden lace.
- When hot, the cheese is difficult to handle. Remove skillet from heat and let cheese lace cool before shaping it. Do the same with all slices, then set aside.
- Boil potatoes with skin. Once cooked, drain water, let cool and peel. Coarsely mash potatoes with a fork. Drizzle with butter, and add seasoning and basil. Shape four small patties and lightly brown in a non-stick skillet. Remove and keep warm. In the same skillet, pour 2 tsp. of olive oil and sauté shrimps for 2 minutes. Season, remove and keep warm.
- Using the same skillet, add remaining oil and cook shallot, garlic and shrimp shells, then add white wine. Let half evaporate. Add vegetable juice. Cook 5-6 minutes and pass through strainer.
- Place a piece of Saint-Médard lace on each plate, and add a potato patty and three sautéed shrimps on top.