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Shrimp with chicory and peach

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Ingredients for 1 servings:

  • 1 chicory, approx. 180 g
  • 100 g shrimp(s), cooked and peeled
  • ½ peach(s) , from the can
  • 100 g cream
  • 1 tbsp, heaped paste (real salmon cream), from the tube
  • ½ tsp horseradish
  • 1 tsp dill, freshly chopped
  • some sauce thickener, light
  • Salt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 15 minutes

simple, quick and delicious

Halve the chicory and cut out the stalk in a wedge shape. Halve it again lengthwise and cut into approximately 1 cm wide strips. Cut the peach half into smaller cubes. Bring the cream to a boil and sauté the chicory strips for about 3 minutes. Thicken the sauce with the sauce thickener. Season with a little salt. Stir in the salmon cream, add the shrimp, peach, dill, and horseradish. Simmer for about 2 minutes until piping hot. Season again to taste. Serve with rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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