for 4/6 people
12/18 fresh shrimps
100gr pa of Philadelphia cream cheese
3/4 heads of Belgian endive
2 glasses of wine recommended
Extra virgin olive oil, salt and pepper q.s.
Recommended wine Valdobbiadene Prosecco Superiore D.O.C.G. Spumante Extra Dry
Wash the shrimps. In a saucepan pour water, two glasses of wine and a little salt, then bring to a boil. Dip the shrimps in boiling water and cook for two / three minutes at most, then drain and remove gently heads and shells. Wash the salad, drain and cut the best leaves. Prepare a sauce in a bowl with the cheese, a couple of tablespoons of oil and a little salt; mix well until you get a light cream. Place the salad leaves the cream cheese, put over the shrimps and serve.