Ingredients

Preparation

In a small bowl, mix the smoked paprika, ground cumin and coriander, brown sugar, salt, and pepper.
Add the lemon zest and juice, and mix to form a paste. Add the shrimp to the mixture and mix to coat well.
Refrigerate for about an hour.

In a pan, melt the butter and cook the shrimp over high heat for 1 to 2 minutes, to color them well.
Transfer the shrimp to another plate and keep warm.

In the same pan, add the garlic, green onions, and cherry tomatoes.
Cook for 2 to 3 minutes until they are colored and softened.
Return the shrimp to the pan.
Add the Pied-de-Vent cheese and cook for a few seconds, until it melts. Garnish with fresh coriander.

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Main course

Grilled Shrimp with Pied-de-Vent

Name: Grilled Shrimp with Pied-de-Vent
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Cuisine: Mediterranean
Ingredients: 1 teaspoon (5 ml) of smoked paprika; 1 teaspoon (5 ml) of ground cumin; 1 teaspoon (5 ml) of ground coriander; 2 tablespoons (30 ml) of brown sugar; Zest and juice of 1/2 lemon; 1 and 1/4 lb (625 g) of raw, peeled shrimp; 2 tablespoons (30 ml) of butter; 2 cloves of garlic, crushed; 2 finely chopped green onions; 12 cherry tomatoes, cut in half; 8 thin slices (170 grams) of Pied-de-Vent cheese; 2 tablespoons (30 ml) of fresh, chopped coriander; Salt and freshly ground pepper to taste

Preparation: 15 min

Cooking: 10 min

Servings: 1

These grilled shrimp with Pied-de-Vent are a comforting delight, perfect for a barbecue or a convivial meal. Marinating the shrimp in a mixture of smoked paprika, cumin, coriander, and brown sugar adds a unique depth of flavor. The shrimp are then sautéed with cherry tomatoes and served with melted Pied-de-Vent cheese. A recipe to share with friends, garnished with fresh coriander for a touch of color and freshness.