{"accessibility":"METERED","authors":[{"description":{},"name":"","source":"Les Éditions Pratico-Pratiques"}],"channel":"Recettes","chapters":[{"position":0,"text":"

INGRÉDIENTS

340 g (environ 580 ml) de crevettes nordiques
1 paquet de fromage ail et fines herbes (de type Boursin) de 150 g
125 ml (1/2 tasse) de crème sure légère 5 %
150 g (1/3 de lb) de tofu soyeux mou
60 ml (1/4 de tasse) de ciboulette fraîche hachée
500 ml (2 tasses) de mozzarella légère râpée
Sel et poivre au goût
15 ml (1 c. à soupe) de zestes de citron
15 ml (1 c. à soupe) d’aneth frais haché
15 ml (1 c. à soupe) de basilic frais émincé
1 oignon vert émincé

PRÉPARATION

Préchauffer le four à 180 °C (350 °F).
Hacher grossièrement la moitié des crevettes. Réserver le reste des crevettes.
Dans un bol, mélanger le fromage ail et fines herbes avec la crème sure, le tofu, la ciboulette, les crevettes hachées et la moitié de la mozzarella. Saler et poivrer. Transvider la préparation dans un plat de cuisson de 15 cm x 20 cm (6 po x 8 po). Couvrir du reste de la mozzarella. Cuire au four de 18 à 23 minutes.
Régler le four à la position «gril» (broil) et poursuivre la cuisson de 2 à 3 minutes. Retirer du four.
Pendant ce temps, mélanger les crevettes réservées avec les zestes de citron, l’aneth, le basilic et l’oignon vert. Saler et poivrer.
Garnir la trempette de préparation aux crevettes au moment de servir.

PAR PORTION

30 ml (2 c. à soupe)

Calories 65
Protéines 6 g
Matières grasses 4 g
Glucides 1 g
Fibres 0 g
Fer 0 mg
Calcium 95 mg
Sodium 164 mg

Pour plus de détails: boutique.pratico-pratiques.com/produits/gabrielle-vol-10-no-05

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