Cream of pink shrimp with pomegranate



Sigdal Herbs and Sea Salt Crisps
300 g of pink shrimps
heavy cream
5 sprigs fresh chives
75g fresh cheese
1 tablespoon lemon juice
1 pomegranate



Cut the pomegranate into quarters and remove the seeds, discarding any white membranes.

Peel 225g of fresh prawns and blend them for 3 minutes with two tablespoons of crème fraîche, the fromage frais and the lemon until the mixture forms a butter.

Chop the chives finely and add them to the shrimp cream. Add pepper to taste and stir well.

Arrange a generous layer of cream of shrimp on your Herbs and Sea Salt cracker and add a few whole peeled shrimp. Sprinkle with a few pomegranate seeds and serve with a fresh salad.

With Sigdal, dare healthy excess!

Chef's tip: you can also use this preparation as an aperitif!