METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.
Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Shrimp Fra Diavolo Bites on Parmesan
2020-11-19
https://www.metro.ca/userfiles/image/recipes/bouchees-crevettes-diavolo-chips-parmesan-11410.jpg
PT15M
PT25M
PT40M
Preheat the oven to 190°C (375°F).Line a baking sheet with parchment paper.Place 1-2 tablespoons (15-30 ml) of shredded cheese inside a 3-inch (7,5 cm) round cookie cutter. Spread evenly into a circle. Repeat until you have no more cheese left.Bake in the oven for 5-6 minutes or until golden brown.Remove from the oven. Let rest for 15-20 seconds.Take the soft circles and place them in a small tart pan. Work quickly because when the cheese cools it will become rigid and crispy. Set aside.In a non-stick pan, heat the oil and butter. Cook the shrimp for 2 minutes.Add the shallot, garlic, La Bomba, and hot pepper flakes. Season with salt and pepper. Cook for 1-2 minutes.Deglaze with the white wine. Reduce until dry.Add the scallions. Cook for 1 minute. Add the tomato sauce. Mix. Cook for 1-2 minutes.Remove from the heat. Add the garlic butter. Combine until everything is melted.Place the parmesan chips on a platter. Add some arugula on the dish. Add a bit of sauce. Place a shrimp on top of each chip. Top with the fresh basil.
4
Metro
5
2
5
5
1 1/2 cup (375 ml) finely grated parmesan
1 tablespoon (15 ml) Irresistibles 100% virgin olive oil
1 tablespoon (15 ml) Irresistibles garlic butter
12 Irresistibles frozen uncooked Pacific white shrimp tail off (size 26-39)
1 shallot finely chopped
1 garlic clove chopped
1 teaspoon (5 ml) La Bomba hot antipasto spread
1/2 teaspoon (2,5 ml) hot pepper flakes
3 tablespoons (45 ml) white wine
2 tablespoons (30 ml) scallions
1 cup (250 ml) Irresistibles tomato sauce
1 tablespoon (15 ml) Irresistibles garlic butter
1/4 cup (60 ml) fresh basil chopped
To taste salt and pepper
Shrimp Fra Diavolo Bites on Parmesan
4
Appetizers
0:15
Preparation
0:25
COOKING
0:40
TOTAL TIME
Ingredients
-
1 1/2 cup
(375 ml)finely grated parmesan
-
1 tablespoon
(15 ml)Irresistibles 100% virgin olive oil
-
1 tablespoon
(15 ml)Irresistibles garlic butter
-
12
Irresistibles frozen uncooked Pacific white shrimp tail off (size 26-39)
-
1
shallot finely chopped
-
1
garlic clove chopped
-
1 teaspoon
(5 ml)La Bomba hot antipasto spread
-
1/2 teaspoon
(2,5 ml)hot pepper flakes
-
3 tablespoons
(45 ml)white wine
-
2 tablespoons
(30 ml)scallions
-
1 cup
(250 ml)Irresistibles tomato sauce
-
1 tablespoon
(15 ml)Irresistibles garlic butter
-
1/4 cup
(60 ml)fresh basil chopped
-
To taste
salt and pepper
Preparation
Preheat the oven to 190°C (375°F).
Line a baking sheet with parchment paper.
Place 1-2 tablespoons (15-30 ml) of shredded cheese inside a 3-inch (7,5 cm) round cookie cutter. Spread evenly into a circle. Repeat until you have no more cheese left.
Bake in the oven for 5-6 minutes or until golden brown.
Remove from the oven. Let rest for 15-20 seconds.
Take the soft circles and place them in a small tart pan. Work quickly because when the cheese cools it will become rigid and crispy. Set aside.
In a non-stick pan, heat the oil and butter. Cook the shrimp for 2 minutes.
Add the shallot, garlic, La Bomba, and hot pepper flakes. Season with salt and pepper. Cook for 1-2 minutes.
Deglaze with the white wine. Reduce until dry.
Add the scallions. Cook for 1 minute. Add the tomato sauce. Mix. Cook for 1-2 minutes.
Remove from the heat. Add the garlic butter. Combine until everything is melted.
Place the parmesan chips on a platter. Add some arugula on the dish. Add a bit of sauce. Place a shrimp on top of each chip. Top with the fresh basil.
Source :
Metro
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
