Garlic & Herbs Bruschette with leek cream dip and shrimp

INGREDIENTS

  • 1 bag Meliora Garlic & Herbs Mini Bruschette
  • 8 shelled shirimp
  • 5 oz fresh leeks (1 1/3 cup)
  • 1 lemon
  • salt
  • pepper
  • extra virgin olive oil
  • parsley

METHOD

15 MIN

2 PERSON

  1. Cut the leeks preserving a little bit of the green part, and slice them in rings. Sauté in oil with salt and pepper, lemon zest and cook for 2-3 minutes.
  2. Clean shirimp and then add a thin layer of extra virgin olive oil to a pan and heat on low. Once hot, add shirimp to the pan and cook for 1 minute. Add salt, pepper and parsley.
  3. Blend the leeks with a little extra virgin olive oil and juice lemon until you get a creamy sauce. Serve in a small bowl with Meliora Garlic & Herbs Mini Bruschette.
  4. Serve the cooked shirimps on green salad leaves with tomatoes and serve with salt, pepper, oil and parsley. It will be a great side dish.
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