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Trempette de crevettes au fromage Labneh Fromagerie le Bédouin

Shrimp dip with spicy labneh cheese and cilantro, asccompanied by a salad of red onion and parsley

(4 portions)


  • 180 g shrimp
  • 30 g capers
  • 40 g scallions
  • 10 g cilantro
  • Zest and juice of one lemon
  • Zest and juice of one lime
  • 1 tbsp sambal oelek
  • 250 g labneh
  • 50 ml white balsamic vinegar
  • 150 g red onion
  • Fresh parsley
  • Fleur-de-sel, black pepper


  1. Slice the red onion into strips, marinate in white balsamic vinegar with a pinch of salt. (minimum 1 hour)
  2. Pluck the leaves from the parsley and set aside to mix with marinated red onions before serving
  3. In a food processor mix the shrimps, capers, scallions, cilantro, citrus zest and citrus juice until a smooth consistency obtained
  4. Then transfer into a bowl and add the labneh, the sambal oelek, mix well and adjust the seasoning
  5. Place in the refrigerator
  6. Serve on a serving tray, accompanied with pickled onions, dried black olives and croutons

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Bon appetit!

Chef Manuel Lamarre and his team

Manuel Lamarre – 514 743-3614 –