Marinated Shrimp with Triple-Cream Brie

Preparation 25 minutes
Makes 10 hors d'oeuvres
Cooking 5 minutes

Ingredients: 10 large raw shrimp, peeled 1/4 cup (50 mL) olive oil 1/4 cup (50 mL) prepared horseradish 1/2 lb (250 g) Triple-Cream or any other Canadian Brie Pumpernickel bread 20 leaves baby spinach or watercress Coarse salt

1. Combine shrimp, olive oil and horseradish and marinate for about 20 minutes.

2. In the meantime, cut cheese into 10 wedges, about 1 inch (2.5 cm) wide.

3. Cut bread into 10 round slices. Toast under preheated broiler 1 to 2 minutes or until crispy.

4. In a frying pan over very high heat, cook shrimp. Do not add any to the pan. Remove when shrimp are golden on both sides (about 3 to 5 minutes). Do not overcook.

5. To assemble, top toast with 2 leaves of spinach, then cheese a shrimp. Sprinkle with a little salt and serve immediately.

Replace the Triple-Cream with the Double-Cream Brie.

Canadian Brie has a white, velvety rind and creamy, pale yellow interior. The flavour matches its luscious appearance. Look for caressing undertones of butter, mushroom and hazelnut, underscored by a subtle tanginess. Enjoy in recipes and at room temperature, with good crusty bread and ripe fruit.

NUTRITION INFORMATION PER SERVING (2 HORS-D'OEUVRES): Energy: 135 Cal/567 kJ Protein: 6.9 g Fat: 10.6 g Carbohydrate: 4.5 g Sodium: 299 mg Fibre: 0.7 g Calcium: 99 mg Suggested Wine: Try a California Chardonnay. It combines apple, pear, banana and pineapple flavours with a touch of vanilla. The aftertaste is long, buttery and full of fruit.