Chèvre with Peas & Shrimp


Serves 4 People

10 mins to Prep

10 mins to Cook


  • 4oz of Couturier Plain or Garlic & Herb chèvre 
  • 4 beautiful slices of country bread
  • 12 shrimp
  • 12 young lettuce leaves
  • ½ lemon (zest and juice)
  • Salt and pepper 5 berries
  • Olive oil
  • 1 cup frozen peas
  • 2 tbsp of butter
  • 1 teaspoon of sugar
  • 4oz of water
  • Pinch of salt and freshly ground pepper
  • 4 chopped mint leaves
  • Heat a frying pan over low heat with the butter, sugar, water.
  • Add peas, salt, pepper and let reduce until evaporation of water.
  • Toss in the shrimp.
  • Stir in the mint and set aside.
  • Mix the Couturier chèvre with lemon juice and a drizzle of olive oil. Toast slices of country bread, spread a generous layer of the zesty lemon chevre.
  • Arrange the salad leaves on each slice of bread, add the peas and shrimp.
  • Sprinkle with lemon zest, then salt and pepper before serving.