Skip to content
Do you want to verify your address?
If yes, please complete:
To access this new feature, we need to validate your account information to ensure the confidentiality of your metro&moi account.
Enter the postal code where you receive your metro&moi reward cheques so we can validate your identity.
Go back to homepage Go back to homepage

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order.
Shrimp Fra Diavolo Bites on Parmesan https://www.metro.ca/userfiles/image/recipes/bouchees-crevettes-diavolo-chips-parmesan-11410.jpg PT15M PT25M PT40M
Preheat the oven to 190°C (375°F).Line a baking sheet with parchment paper.Place 1-2 tablespoons (15-30 ml) of shredded cheese inside a 3-inch (7,5 cm) round cookie cutter. Spread evenly into a circle. Repeat until you have no more cheese left.Bake in the oven for 5-6 minutes or until golden brown.Remove from the oven. Let rest for 15-20 seconds.Take the soft circles and place them in a small tart pan. Work quickly because when the cheese cools it will become rigid and crispy. Set aside.In a non-stick pan, heat the oil and butter. Cook the shrimp for 2 minutes.Add the shallot, garlic, La Bomba, and hot pepper flakes. Season with salt and pepper. Cook for 1-2 minutes.Deglaze with the white wine. Reduce until dry.Add the scallions. Cook for 1 minute. Add the tomato sauce. Mix. Cook for 1-2 minutes.Remove from the heat. Add the garlic butter. Combine until everything is melted.Place the parmesan chips on a platter. Add some arugula on the dish. Add a bit of sauce. Place a shrimp on top of each chip. Top with the fresh basil.
4
5 1 5 5
1 1/2 cup (375 ml) finely grated parmesan 1 tablespoon (15 ml) Irresistibles 100% virgin olive oil 1 tablespoon (15 ml) Irresistibles garlic butter 12 Irresistibles frozen uncooked Pacific white shrimp tail off (size 26-39) 1 shallot finely chopped 1 garlic clove chopped 1 teaspoon (5 ml) La Bomba hot antipasto spread 1/2 teaspoon (2,5 ml) hot pepper flakes 3 tablespoons (45 ml) white wine 2 tablespoons (30 ml) scallions 1 cup (250 ml) Irresistibles tomato sauce 1 tablespoon (15 ml) Irresistibles garlic butter 1/4 cup (60 ml) fresh basil chopped To taste salt and pepper
Shrimp Fra Diavolo Bites on Parmesan

Shrimp Fra Diavolo Bites on Parmesan

Rate this recipe
1 Vote
4
Appetizers
0:15
Preparation
0:25
COOKING
0:40
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 1/2 cup
    (375 ml)
    finely grated parmesan
    You might like:

    Flyer Deal  (1)
    PARMIGIANO REGGIANO

    PARMIGIANO REGGIANO

    $12.99 /lb

    AGED 24 MONTHS DELI CUT, 2.86/100 g


  • 1 tablespoon
    (15 ml)
    Irresistibles 100% virgin olive oil
  • 1 tablespoon
    (15 ml)
    Irresistibles garlic butter
  • 12
    Irresistibles frozen uncooked Pacific white shrimp tail off (size 26-39)
    You might like:

    Flyer Deals  (4)
    IRRESISTIBLES HERB & GARLIC BUTTERFLY RAW SHRIMP

    IRRESISTIBLES HERB & GARLIC BUTTERFLY RAW SHRIMP

    $9.99 ea.

    FROZEN, 340 g


    PACIFIC WHITE SHRIMP SKEWERS

    PACIFIC WHITE SHRIMP SKEWERS

    $1.99 ea.

    FROZEN OR PREVIOUSLY FROZEN, 74 g


    IRRESISTIBLES RAW PACIFIC WHITE SHRIMP

    IRRESISTIBLES RAW PACIFIC WHITE SHRIMP

    $8.99 ea.

    21/25 SIZE, 340 g OR SHRIMP APPETIZERS 240 - 340 g WATERVIEW MARKET SHRIMP SELECTED 480 g, FROZEN VARIETIES


    HIGH LINER BREADED OR PAN-SEAR FISH FILLETS

    HIGH LINER BREADED OR PAN-SEAR FISH FILLETS

    $9.99 ea.

    FROZEN, 425 - 600 g, SELECTED VARIETIES


  • 1
    shallot finely chopped
  • 1
    garlic clove chopped
  • 1 teaspoon
    (5 ml)
    La Bomba hot antipasto spread
  • 1/2 teaspoon
    (2,5 ml)
    hot pepper flakes
    You might like:

    Flyer Deal  (1)
    CLUB HOUSE SPICES

    CLUB HOUSE SPICES

    $7.49 ea.

    SELECTED SIZES SELECTED VARIETIES


  • 3 tablespoons
    (45 ml)
    white wine
  • 2 tablespoons
    (30 ml)
    scallions
  • 1 cup
    (250 ml)
    Irresistibles tomato sauce
  • 1 tablespoon
    (15 ml)
    Irresistibles garlic butter
  • 1/4 cup
    (60 ml)
    fresh basil chopped
  • To taste
    salt and pepper
Imprimer ma sélection

Preparation

Preheat the oven to 190°C (375°F).

Line a baking sheet with parchment paper.

Place 1-2 tablespoons (15-30 ml) of shredded cheese inside a 3-inch (7,5 cm) round cookie cutter. Spread evenly into a circle. Repeat until you have no more cheese left.

Bake in the oven for 5-6 minutes or until golden brown.

Remove from the oven. Let rest for 15-20 seconds.

Take the soft circles and place them in a small tart pan. Work quickly because when the cheese cools it will become rigid and crispy. Set aside.

In a non-stick pan, heat the oil and butter. Cook the shrimp for 2 minutes.

Add the shallot, garlic, La Bomba, and hot pepper flakes. Season with salt and pepper. Cook for 1-2 minutes.

Deglaze with the white wine. Reduce until dry.

Add the scallions. Cook for 1 minute. Add the tomato sauce. Mix. Cook for 1-2 minutes.

Remove from the heat. Add the garlic butter. Combine until everything is melted.

Place the parmesan chips on a platter. Add some arugula on the dish. Add a bit of sauce. Place a shrimp on top of each chip. Top with the fresh basil.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.