Stuffed pear on cucumber spaghetti with shrimp

Ingredients for 4 servings:

• 4 small pears
• 8 slices of bacon
• 150 g soft cheese, creamy
• 2 cucumbers
• 150 g sour cream
• 250 g shrimp(s)
• salt and pepper
• some garlic, optional
• oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

We always enjoy it

Peel the cucumbers and spiralize them into spaghetti using a spiralizer. Drain the juice in a sieve. Peel the soft cheese. If you like, you can leave the rind on. Divide it into four pieces. Preheat the oven to 200°C (top/bottom heat). Wash the pears, cut a lid off the stem end, and set aside. Hollow out the pears slightly. Fill the pears with the cheese and replace the lids. Wrap two slices of bacon around each pear. Secure the bacon slightly. This works best with a piece of a toothpick. Then place the pears on the middle rack of the oven and reduce the temperature to 180°C (350°F). Let the pears sit for about 30 to 45 minutes, until the bacon has browned nicely. Heat the cucumber spaghetti in a pan over low heat. Do not allow it to boil. Stir in the sour cream and season with a little salt and pepper. If you like, add a little garlic. Place another pan on the stove, heat a little oil, and fry the shrimp until pink and cooked through. Place the cucumber spaghetti on warmed plates, followed by a pear and shrimp.