Shrimps with Garlic, Dill, Lemon, Ricotta Cheese and Beetroot Soufflé

Serve these succulent  shrimp over the beetroot soufflé and pour the sauce over them. Garnish with tomatoes and sweet peppers

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16 shrimps
2 cloves of garlic
100 ml olive oil
1 small bunch of dill
the juice of three lemons
salt and pepper
150 g ricotta cheese

For the beetroot souffle
150 g  boiled beetroots
100 g  ricotta cheese
2 eggs
1 tbs dry tarragon
100 gr flour
100 ml cream
salt and pepper


Preheat oven at 180° C.

  • Chop garlic
  • Chop dill

1.  Mix the grated garlic with the olive oil, the lemon, the dill, salt and pepper.

2.  Marinade the shrimps with the mixture for 3-4 hours and then bake, with the marinade,  for about 15 minutes.

3.  Strain the marinade and beat the ricotta cheese in the blender until it forms a thick sauce.

Beetroot soufflé

  • Beat all ingredients into a blender and lay them in a butter and flour oven tray.
  • Bake for 20 minutes and let them cool.                                                                                                                                                
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