Warm salad with shrimps sauté with Blonde de Chambly and mint


Caramelize the shallots in butter over low heat for 10 minutes, until golden brown.

Deglaze with half the Blonde de Chambly. Bring to medium heat and let thicken for a few minutes.

Add the yellow beans with olive oil and cover for 2 or 3 minutes (this way the beans will cook more quickly).
Add the shrimps, chives and mint and sauté over high heat until the shrimps become pink.
Add the juice of half a grapefruit.

Season with freshly ground pepper (There must be juice on the bottom as this will create the salad dressing, add the beer / grapefruit fruit as needed!).


Place a handful of rocket on the bottom of the plate, then add the sprouted beans.

Place the sauté shrimps and beans on top. Then add some of the cooking sauce and fresh grapefruit juice and sprinkle with Grenoble walnuts.

For two servings

  •     16 raw shelled shrimps
  •     330 ml of Blonde de Chambly
  •     1/4 cup of chopped fresh mint
  •     1/4 cup of fresh chopped chives
  •     1 pack of yellow beans
  •     1 pack of sprouted beans
  •     3 sliced ​​shallots
  •     1 tbsp of Olive oil
  •     1 pack of rocket
  •     Coarsely chopped Grenoble walnuts
  •     2 tbsp of butter
  •     1/2 grapefruit
  •     Salt, freshly ground pepper, to taste

Cuisiné avec

Blonde de Chambly