Cookbook Starters
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 20 minuti |
Ingredients
| 150 g | shrimp tails |
| 8 fette | of loaf of bread |
| q.b. | sweet paprika |
| q.b. | salt |
| q.b. | pepper |
| q.b. | thyme |
| 125 g | Low-fat White Yogurt Sterilgarda |
| 1 | small glass of Cognac |
| 1 | shallot |
| 120 g | butter |
Preparation
- Clean the prawn tails.
- Chop the shallot into small pieces, melt 90 g of butter in a pan and brown it.
- Sear the prawns in the same pan for a couple of minutes on each side, adding paprika, salt, pepper, thyme and blending with Cognac, for a more aromatic and decisive flavour.
- Remove the shrimp from the pan, keeping some aside for the final garnish.
- Using a blender, blend the remaining prawns with the Sterilgarda Low Fat White Yogurt until you obtain a smooth mixture.
- Cut the sandwich bread with a star-shaped cutter.
- Melt the remaining butter in the pan used before and brown the bread stars on both sides, until toasted.
- Now spread the shrimp mixture and Sterilgarda Low Fat White Yogurt on the bread.
- Garnish the canapé stars with a shrimp and some thyme leaves.
Wash and dry the pears (there is no need to peel them). Cut the bread into even slices and roughly chop the dried fruit. Lightly toast the bread in the ...
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