Shrimp in Gorgonzola
1 clove garlic
Royal shrimps 400g
Butter 20 g
French baguette pieces ⅓
A pinch of freshly ground white pepper
Pinch of salt
Gorgonzola cheese 50g
Cream 33% -s 2 tablespoons
Chardonnay 2 tablespoons
1 stalk thyme
1. Clean the prawns, leaving only a shell of chitin last segment, which will keep the tail.
2. Melt the butter in a frying pan, fry it a little shrimp. Season with salt and pepper, add the finely chopped garlic and fry for half a minute.
3. Pour the wine into the pan, and – when it evaporates – cream. When the cream will thicken, to throw to the same mangled cheese into small pieces. Once the cheese is melted and shrimp obvolochet – sprinkled with sprigs of thyme leaves, remove from the heat and shift with this sauce into a deep bowl.
4. Cut the baguette into long-third quarters and fry them in a pan, and serve with grilled shrimp.