{"id":9094,"date":"2025-10-28T16:51:20","date_gmt":"2025-10-28T20:51:20","guid":{"rendered":"https:\/\/gastronomia.ca\/?post_type=recette&#038;p=9094"},"modified":"2025-10-30T15:09:31","modified_gmt":"2025-10-30T19:09:31","slug":"lemon-grilled-shrimps-10-servings","status":"publish","type":"recette","link":"https:\/\/gastronomia.ca\/en\/recipes\/lemon-grilled-shrimps-10-servings\/","title":{"rendered":"Lemon and Grilled Shrimps Risotto (10 servings)"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"9094\" class=\"elementor elementor-9094\" data-elementor-post-type=\"recette\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-47736e8d elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"47736e8d\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-1a41cc58\" data-id=\"1a41cc58\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-25e8dc60 elementor-widget elementor-widget-text-editor\" data-id=\"25e8dc60\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<h3>Ingredients<\/h3><ul><li>24 <a href=\"\/en\/product\/vanilla-tart-shell-medium-round\/\">Vanilla tartlet bases \u2013 Medium round 50mm<\/a> Gastronomia &#8211; Code\u202f: FRV50 (5,5 cm ou 7 cm selon le format choisi)<\/li><li>300 g de <a href=\"\/en\/product\/lemon-puree-no-added-sugar\/\">100% lemon pur\u00e9e Les Vergers Boiron<\/a> &#8211; Code\u202f: ACI0C6\u00a0<\/li><li>150 g sugar<\/li><li>3 whole eggs<\/li><li>100 g butter<\/li><li>Zest of 1 lemon (optional)<\/li><\/ul><h4>For the meringue<\/h4><ul><li>3 egg whites<\/li><li>150 g sugar<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-d900e36 elementor-widget-divider--view-line elementor-widget elementor-widget-divider\" data-id=\"d900e36\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"divider.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-divider\">\n\t\t\t<span class=\"elementor-divider-separator\">\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-1a25c27 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"1a25c27\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-4749d2e\" data-id=\"4749d2e\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-231746f elementor-widget elementor-widget-text-editor\" data-id=\"231746f\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<h3>Steps<\/h3><h4><span style=\"font-size: 14pt;\">1- <span class=\"TextRun SCXW48664929 BCX0\" lang=\"EN-CA\" xml:lang=\"EN-CA\" data-contrast=\"auto\"><span class=\"NormalTextRun SCXW48664929 BCX0\">Lemon curd<\/span><\/span><\/span><\/h4><ul><li style=\"list-style-type: none;\"><ul><li style=\"list-style-type: none;\"><ul><li style=\"list-style-type: none;\"><ul><li>&gt;Heat the lemon pur\u00e9e with the sugar over medium heat.<\/li><li>Add the beaten eggs, whisking constantly.<\/li><li>Cook gently until thickened (approximately 82-84\u00b0C).<\/li><li>Remove from the heat and stir in the diced butter. Blend with a hand blender if desired.<\/li><li>Set aside to cool.<\/li><\/ul><\/li><\/ul><\/li><\/ul><\/li><\/ul><h4>2- Assembly<\/h4><ul><li style=\"list-style-type: none;\"><ul><li><span class=\"TextRun SCXW51752970 BCX0\" lang=\"EN-CA\" xml:lang=\"EN-CA\" data-contrast=\"auto\"><span class=\"NormalTextRun SCXW51752970 BCX0\">Fill the tart bases with the cooled curd using a piping bag.<\/span><\/span><span class=\"EOP SCXW51752970 BCX0\" data-ccp-props=\"{}\">\u00a0<\/span><\/li><li><span class=\"TextRun SCXW78324983 BCX0\" lang=\"EN-CA\" xml:lang=\"EN-CA\" data-contrast=\"auto\"><span class=\"NormalTextRun SCXW78324983 BCX0\">Set aside to cool<\/span><\/span>.<\/li><\/ul><\/li><\/ul><h4>3- Swiss meringue<\/h4><ul><li style=\"list-style-type: none;\"><ul><li><span class=\"TextRun SCXW198225935 BCX0\" lang=\"EN-CA\" xml:lang=\"EN-CA\" data-contrast=\"auto\"><span class=\"NormalTextRun SCXW198225935 BCX0\">Heat the egg whites and sugar in a bain-marie to 60\u00b0C, stirring constantly<\/span><\/span>.<\/li><li><span class=\"TextRun SCXW33407556 BCX0\" lang=\"EN-CA\" xml:lang=\"EN-CA\" data-contrast=\"auto\"><span class=\"NormalTextRun SCXW33407556 BCX0\">Beat with a mixer until stiff peaks form<\/span><\/span>.<\/li><li><span class=\"TextRun SCXW96504677 BCX0\" lang=\"EN-CA\" xml:lang=\"EN-CA\" data-contrast=\"auto\"><span class=\"NormalTextRun SCXW96504677 BCX0\">Pipe the meringue onto the tartlets and brown with a blowtorch<\/span><\/span>.<\/li><\/ul><\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-d1f9fee elementor-widget-divider--view-line elementor-widget elementor-widget-divider\" data-id=\"d1f9fee\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"divider.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-divider\">\n\t\t\t<span class=\"elementor-divider-separator\">\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-01893b5 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"01893b5\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-92e133a\" data-id=\"92e133a\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-43504ba elementor-widget elementor-widget-text-editor\" data-id=\"43504ba\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<h3>*** <span class=\"TextRun SCXW131334351 BCX0\" lang=\"EN-CA\" xml:lang=\"EN-CA\" data-contrast=\"auto\"><span class=\"NormalTextRun SCXW131334351 BCX0\">Chef&#8217;s tip<\/span><\/span> ***<\/h3><p><span class=\"TextRun SCXW185800678 BCX0\" lang=\"EN-CA\" xml:lang=\"EN-CA\" data-contrast=\"auto\"><span class=\"NormalTextRun SCXW185800678 BCX0\">You can prepare the filled tart bases in advance and pipe the meringue at the last minute for the best visual effect<\/span><\/span>.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"featured_media":9100,"template":"","meta":{"_acf_changed":false,"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"default","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center 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<a href=\\\"\\\/en\\\/product\\\/vanilla-tart-shell-medium-round\\\/\\\">Vanilla tartlet bases \\u2013 Medium round 50mm<\\\/a> Gastronomia - Code\\u202f: FRV50 (5,5 cm ou 7 cm selon le format choisi)<\\\/li><li>300 g de <a href=\\\"\\\/en\\\/product\\\/lemon-puree-no-added-sugar\\\/\\\">100% lemon pur\\u00e9e Les Vergers Boiron<\\\/a> - Code\\u202f: ACI0C6\\u00a0<\\\/li><li>150 g sugar<\\\/li><li>3 whole eggs<\\\/li><li>100 g butter<\\\/li><li>Zest of 1 lemon (optional)<\\\/li><\\\/ul><h4>For the meringue<\\\/h4><ul><li>3 egg whites<\\\/li><li>150 g sugar<\\\/li><\\\/ul>\"},\"elements\":[],\"widgetType\":\"text-editor\"},{\"id\":\"d900e36\",\"elType\":\"widget\",\"settings\":{\"text\":\"Divider\"},\"elements\":[],\"widgetType\":\"divider\"}],\"isInner\":false}],\"isInner\":false},{\"id\":\"1a25c27\",\"elType\":\"section\",\"settings\":[],\"elements\":[{\"id\":\"4749d2e\",\"elType\":\"column\",\"settings\":{\"_column_size\":100},\"elements\":[{\"id\":\"231746f\",\"elType\":\"widget\",\"settings\":{\"editor\":\"<h3>Steps<\\\/h3><h4><span style=\\\"font-size: 14pt;\\\">1- <span class=\\\"TextRun SCXW48664929 BCX0\\\" lang=\\\"EN-CA\\\" xml:lang=\\\"EN-CA\\\" data-contrast=\\\"auto\\\"><span class=\\\"NormalTextRun SCXW48664929 BCX0\\\">Lemon curd<\\\/span><\\\/span><\\\/span><\\\/h4><ul><li style=\\\"list-style-type: none;\\\"><ul><li style=\\\"list-style-type: none;\\\"><ul><li style=\\\"list-style-type: none;\\\"><ul><li>&gt;Heat the lemon pur\\u00e9e with the sugar over medium heat.<\\\/li><li>Add the beaten eggs, whisking constantly.<\\\/li><li>Cook gently until thickened (approximately 82-84\\u00b0C).<\\\/li><li>Remove from the heat and stir in the diced butter. Blend with a hand blender if desired.<\\\/li><li>Set aside to cool.<\\\/li><\\\/ul><\\\/li><\\\/ul><\\\/li><\\\/ul><\\\/li><\\\/ul><h4>2- Assembly<\\\/h4><ul><li style=\\\"list-style-type: none;\\\"><ul><li><span class=\\\"TextRun SCXW51752970 BCX0\\\" lang=\\\"EN-CA\\\" xml:lang=\\\"EN-CA\\\" data-contrast=\\\"auto\\\"><span class=\\\"NormalTextRun SCXW51752970 BCX0\\\">Fill the tart bases with the cooled curd using a piping bag.<\\\/span><\\\/span><span class=\\\"EOP SCXW51752970 BCX0\\\" data-ccp-props=\\\"{}\\\">\\u00a0<\\\/span><\\\/li><li><span class=\\\"TextRun SCXW78324983 BCX0\\\" lang=\\\"EN-CA\\\" xml:lang=\\\"EN-CA\\\" data-contrast=\\\"auto\\\"><span class=\\\"NormalTextRun SCXW78324983 BCX0\\\">Set aside to cool<\\\/span><\\\/span>.<\\\/li><\\\/ul><\\\/li><\\\/ul><h4>3- Swiss meringue<\\\/h4><ul><li style=\\\"list-style-type: none;\\\"><ul><li><span class=\\\"TextRun SCXW198225935 BCX0\\\" lang=\\\"EN-CA\\\" xml:lang=\\\"EN-CA\\\" data-contrast=\\\"auto\\\"><span class=\\\"NormalTextRun SCXW198225935 BCX0\\\">Heat the egg whites and sugar in a bain-marie to 60\\u00b0C, stirring constantly<\\\/span><\\\/span>.<\\\/li><li><span class=\\\"TextRun SCXW33407556 BCX0\\\" lang=\\\"EN-CA\\\" xml:lang=\\\"EN-CA\\\" data-contrast=\\\"auto\\\"><span class=\\\"NormalTextRun SCXW33407556 BCX0\\\">Beat with a mixer until stiff peaks form<\\\/span><\\\/span>.<\\\/li><li><span class=\\\"TextRun SCXW96504677 BCX0\\\" lang=\\\"EN-CA\\\" xml:lang=\\\"EN-CA\\\" data-contrast=\\\"auto\\\"><span class=\\\"NormalTextRun SCXW96504677 BCX0\\\">Pipe the meringue onto the tartlets and brown with a blowtorch<\\\/span><\\\/span>.<\\\/li><\\\/ul><\\\/li><\\\/ul>\"},\"elements\":[],\"widgetType\":\"text-editor\"},{\"id\":\"d1f9fee\",\"elType\":\"widget\",\"settings\":{\"text\":\"Divider\"},\"elements\":[],\"widgetType\":\"divider\"}],\"isInner\":false}],\"isInner\":false},{\"id\":\"01893b5\",\"elType\":\"section\",\"settings\":[],\"elements\":[{\"id\":\"92e133a\",\"elType\":\"column\",\"settings\":{\"_column_size\":100},\"elements\":[{\"id\":\"43504ba\",\"elType\":\"widget\",\"settings\":{\"editor\":\"<h3>*** <span class=\\\"TextRun SCXW131334351 BCX0\\\" lang=\\\"EN-CA\\\" xml:lang=\\\"EN-CA\\\" data-contrast=\\\"auto\\\"><span class=\\\"NormalTextRun SCXW131334351 BCX0\\\">Chef's tip<\\\/span><\\\/span> ***<\\\/h3><p><span class=\\\"TextRun SCXW185800678 BCX0\\\" lang=\\\"EN-CA\\\" xml:lang=\\\"EN-CA\\\" data-contrast=\\\"auto\\\"><span class=\\\"NormalTextRun SCXW185800678 BCX0\\\">You can prepare the filled tart bases in advance and pipe the meringue at the last minute for the best visual effect<\\\/span><\\\/span>.<\\\/p>\"},\"elements\":[],\"widgetType\":\"text-editor\"}],\"isInner\":false}],\"isInner\":false}]"],"_elementor_template_widget_type":[""],"_elementor_popup_display_settings":[""],"_elementor_pro_version":["3.32.1"],"_dp_original":["8889"],"_elementor_template_type":["wp-post"],"_edit_lock":["1761851245:10"],"_edit_last":["10"],"_wp_old_slug":["lemon-meringue-tartlets-24-pieces","lemon-grilled-shrimps-10-portions"],"_elementor_page_settings":["a:0:{}"],"astra-migrate-meta-layouts":["set"],"_yoast_wpseo_metadesc":["Gastronomia foodservice recipe of lemon risotto and grilled shrimps for chefs, restaurants and caterers. 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