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Horseradish Shrimp Cocktail on Goat Cheese Crèmes

Makes six 5 oz (150 g) servings (Serves 6)
Prep: 35 minutes, plus chilling
Cook: 30 minutes

Make Ahead: You can refrigerate the prepared ramekins without the shrimp topper, covered, for up to 8 hours.

WHAT YOU NEED:

For the goat cheese crèmes

  • 1 cup (250 mL) whipping cream
  • 1/2 cup (125 mL) 2% milk
  • 5 oz (150 g) fresh goat cheese
  • 1 large egg
  • 1 large egg yolk
  • 2 tablespoons (30 mL) Prepared Horseradish (page 154)
  • 2 tablespoons (30 mL) chopped fresh dill
  • 1 tablespoons (15 mL) fresh lemon juice
  • 1/2 teaspoons fine sea salt

For the shrimp

  • 8 cups water
  • 1 lemon, cut in half
  • 1 onion, peeled and sliced
  • 1 (14 oz/400 g) bag frozen 16/20 shrimp or 21/30 shrimp, in their shells, thawed
  • 2 tablespoons (30 mL) mayonnaise
  • 1 tablespoon (15 mL) Prepared Horseradish (page 154)
  • 1 tablespoon (15 mL) chopped fresh dill
  • 1 tablespoon (15 mL) fresh lemon juice
  • 1 tablespoon (15 mL) capers
  • 3/4 cup (175 mL) finely shredded radicchio

WHAT YOU DO:

  1. Preheat the oven to 300°F (150°C). Place six 5 oz (150 g) ramekins or ovenproof glass jars in a roasting pan.
  2. For the crèmes, place the cream and milk in a medium saucepan over medium heat and bring it to just below a simmer. Set aside.
  3. Place the goat cheese in a mixing bowl, beat it to smooth it out a little and then beat in the egg and egg yolk, switching to a whisk to make sure the mixture is smooth. Whisk in the horseradish, dill, lemon juice and salt. Slowly whisk in the hot cream.
  4. Use a ladle to divide the cream mixture evenly among the ramekins (they will be about half-full). Pour boiling water into the roasting pan until it reaches the level of the custards.
  5. Bake, uncovered, for 25 to 30 minutes, until the custards jiggle only slightly in the centre. Let the brûlées cool in the pan on a wire rack for 5 minutes, then carefully transfer the ramekins from the pan to the rack to cool completely. Chill, uncovered, for at least 2 hours.
  6. For the shrimp, place 8 cups (2 L) of water, the lemon and onion in a large saucepan and bring to a boil over high heat. Add the shrimp and reduce the heat to medium, so it is at a gentle simmer. Cook the shrimp for 3 to 4 minutes, until fully pink. Drain the shrimp, and discard the lemon and onion. Run the shrimp under cold water for 1 minute and then peel them. Set aside.
  7. Prepare a dressing by mixing the mayonnaise, horseradish, dill, lemon juice and capers together in a medium bowl. Add the shrimp and toss well to coat. Cover and chill until ready to serve.
  8. To serve, place each ramekin on a small serving plate. Arrange a few shrimp on top of each crème and top with the shredded radicchio.