Gluten-free shrimp canapés with leeks
10
30
16 canapés
No
Ingredients
- 250 ml (1 cup) of red or yellow cherry tomatoes
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 15 ml (1 tablespoon) of olive oil
- Ground pepper
- 2 tortillas of 66 gr (10 inches) gluten-free
- 160 ml (2/3 cup) of crumbled Feta cheese
- 160 ml (2/3 cup) of grated Emmenthal cheese
- 1 package of 450 gr of medium shrimps
Preparation
Side-by-side mode
- Preheat oven to 400°F (200°C).
- Slice in half the cherry tomatoes and set aside.
- Carve the tortillas to obtain 8 triangles for each tortillas.
- Heat oil in a pan at medium heat. Add leeks and brown for 3 minutes. Cover, lower the heat and cook for 15 minutes while stirring occasionally. Pepper. Set aside.
- In the same pan, brown the shrimp until it turns pink.
- Lay down the tortillas triangle on two cookie sheets.
- Make canapés by spreading leeks over tortillas, then two halves of tomato and two shrimp for each tortilla. Spread with cheese and pepper.
- Oven bake for 5 to 10 minutes until cheese and tortillas are brown. If necessary, finish baking at broil.
