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Shrimp in gorgonzola

Shrimp in gorgonzola


  • Garlic 1 clove
  • King prawns 400 g
  • Butter 20 g
  • French baguette ⅓ pieces
  • Freshly ground white pepper pinch
  • Salt pinch
  • Gorgonzola cheese 50 g
  • Cream 33% 2 tablespoons
  • Chardonnay 2 tablespoons
  • Thyme 1 stalk

  1. Peel the shrimp, leaving only the last segment of the chitinous shell on which the tail will hold.
  2. Melt the butter in the pan, lightly fry the shrimp on it. Salt, pepper, add finely chopped garlic, fry for another half a minute.
  3. Pour the wine into the pan and – when it is evaporated – cream. When the cream begins to thicken, throw the same broken into small pieces of cheese. As soon as the cheese melts and envelops the shrimp – sprinkle with leaves from the sprigs of thyme, remove from the heat and put together with the resulting sauce in a deep plate.
  4. Cut a third of the baguette into long quarters, fry them on a grill pan and serve with shrimps.

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