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

Servings: 8
Preparation time: 3h 30min
Active time: 30min
Total time: 4hours

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.

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