Gluten-free shrimp canapés with leeks
10
30
16 canapés
No
Ingredients
- 250 ml (1 cup) of red or yellow cherry tomatoes
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 15 ml (1 tablespoon) of olive oil
- Ground pepper
- 2 tortillas of 66 gr (10 inches) gluten-free
- 160 ml (2/3 cup) of crumbled Feta cheese
- 160 ml (2/3 cup) of grated Emmenthal cheese
- 1 package of 450 gr of medium shrimps
Preparation
Side-by-side mode
- Preheat oven to 400°F (200°C).
- Slice in half the cherry tomatoes and set aside.
- Carve the tortillas to obtain 8 triangles for each tortillas.
- Heat oil in a pan at medium heat. Add leeks and brown for 3 minutes. Cover, lower the heat and cook for 15 minutes while stirring occasionally. Pepper. Set aside.
- In the same pan, brown the shrimp until it turns pink.
- Lay down the tortillas triangle on two cookie sheets.
- Make canapés by spreading leeks over tortillas, then two halves of tomato and two shrimp for each tortilla. Spread with cheese and pepper.
- Oven bake for 5 to 10 minutes until cheese and tortillas are brown. If necessary, finish baking at broil.
Did you know that...
Our sliced leeks are washed and ready to cook. All you have to do is open the bag!
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