Mini Maquis with Asparagus and Shrimp
Mini Maquis with Asparagus and Shrimp is a easy French recipe that serves 4. 150 calories per serving. Recipe by Dad in the Kitchen on YouTube.
Prep: 15 min | Cook: 15 min | Total: 40 min
Cost: $20.70 total, $5.18 per serving
Ingredients
- 500 g Green asparagus (heads and tips separated, peeled if large)
- 200 g Peeled shrimp (deveined, fresh or frozen (thawed))
- 200 g Fresh cheese (type Mâcon or fromage blanc) (spreadable, lightly seasoned with salt and pepper)
- 100 g Hard cheese (type Comté or Emmental) (thinly sliced for the wrapper)
- 2 c. à soupe Olive oil (for cooking the shrimp)
- 1 pincée Salt
- 1 pincée Ground black pepper
Instructions
Prepare the asparagus
Separate the tips from the stalks. Peel the thick parts if necessary. Reserve the tips to add at the end of cooking.
Time: PT5M
Blanch the asparagus
Bring a large pot of salted water to a boil. Add the asparagus stalks and cook for 6 minutes. Add the tips and continue cooking for another 4 minutes so the tips stay slightly crisp.
Time: PT10M
Temperature: 100°C
Cool the asparagus
Transfer the asparagus to a bowl of ice water for 2 minutes, then drain and place on paper towels.
Time: PT3M
Cook the shrimp
Heat 2 tbsp olive oil in a skillet over medium heat. Add the shrimp, season with salt and pepper, and cook 2 minutes on each side until they turn pink and opaque.
Time: PT5M
Temperature: 180°C
Prepare the cheese
In a bowl, mix the fresh cheese with a pinch of salt and pepper. Spread the cheese onto the slices of hard cheese.
Time: PT2M
Assemble the maquis
On each slice of hard cheese, place a small amount of fresh cheese, a few pieces of shrimp, and wrap around an asparagus stalk (or tip). Repeat until ingredients are used up.
Time: PT5M
Finishing and serving
Arrange the mini maquis on a serving platter. Drizzle with a little olive oil and serve chilled.
Time: PT2M
Nutrition Facts
- Calories
- 150
- Protein
- 12 g
- Carbohydrates
- 5 g
- Fat
- 8 g
- Fiber
- 2 g
Dietary info: Pescetarian, Gluten‑free, low-carb, low-calorie, very-low-calorie, low-fat
Allergens: Shellfish, Milk
Ingredient Substitutions
- Instead of Green asparagus: Green beans
- Instead of Peeled shrimp: Prawns, Octopus
- Instead of Fresh cheese (type Mâcon or fromage blanc): Fresh goat cheese, Ricotta
- Instead of Hard cheese (type Comté or Emmental): Gruyère, Beaufort
- Instead of Olive oil: Butter, rapeseed oil
Equipment Needed
- Large pot
- Non‑stick skillet
- Colander or slotted spoon
- Cutting board
- Chef's knife
- Medium bowl
- Kitchen tongs (optional)
Critical Steps — Do Not Skip
- Blanch the asparagus without overcooking to retain crunch.
- Cook the shrimp just long enough to keep them juicy.
- Wrap the cheese around the asparagus without tearing it.
Chef Tips from the Video
- Choose seasonal, thin, green asparagus for optimal texture.
- Pat the shrimp dry with paper towels before cooking to avoid splatters.
- A drizzle of lemon juice on the dish just before serving enhances freshness.
Troubleshooting
The asparagus are too soft.
Reduce total cooking time to 8 minutes and plunge immediately into ice water.
The shrimp remain raw in the center.
Slightly increase cooking time or cover the pan during the last 1–2 minutes.
The cheese cracks during wrapping.
Use fresh cheese at room temperature and do not wrap too tightly.
Storage
Refrigerator: Store in an airtight container for 1–2 days.
Freezer: Not recommended; the cheese loses its texture.
Room temperature: Consume within 2 hours of preparation.
Make-Ahead Tips
- Blanch the asparagus the day before and keep them chilled in ice water.
- Cook the shrimp ahead of time, refrigerate and reheat lightly before assembling.
Last updated: August 21, 2026
