Newsletter Job Opportunities Contact Us

My little bread bowl of Indian delights

  • Prep time
    35 minutes
  • Cooking time
    25 minutes
  • 4 portions


  • 4 slices of La Récolte de St-Méthode Old Fashioned Grains Homestyle Bread
  • 30 ml (2 tbsp.) homemade or store-bought pesto
  • 30 ml (2 tbsp.) olive or vegetable oil
  • Half an onion, thinly sliced
  • 2 garlic cloves, finely chopped
  • 5 ml (1 tsp.) fresh ginger, grated
  • 18 raw shrimp (21-25), peeled and deveined
  • 30 ml (2 tbsp.) red curry paste
  • 125 ml (½ cup) coconut milk
  • 250 ml (1 cup) red cabbage, very thinly sliced
  • 15 ml (1 tbsp.) olive oil
  • Drizzle of red wine vinegar
  • Ground salt and pepper
  • 65 ml (¼ cup) fresh herb mixture (mint, basil, dill, coriander, etc.)
  • Roasted peanuts or cashews, crushed


Preheat the oven to 160° C (350° F).

Using a rolling pin, flatten the slices of bread to a thickness of about 2 mm, and daub them with pesto. Press the slices into small oven-safe bowls or large muffin moulds, and bake for 15 minutes.

In the meantime, heat the oil in a large frying pan over high heat, and sauté the onion, garlic, and ginger for about 2 minutes. Add the shrimp and sear them for 1 minute per side. Add the curry paste and cook for a minute more before stirring in the coconut milk. Continue cooking for two minutes and remove from heat.

In a small bowl, combine the cabbage, olive oil, and vinegar. Season to taste.

Line the bottom of the bread bowls with red cabbage and fresh herbs. Place 4 shrimps into each bowl, and garnish with nuts and more fresh herbs to taste.

We use cookies and/or other similar technologies so we can adapt our content to you, analyze our traffic, and help us share information about your use of the website with our selected partners. You consent to our cookies by clicking the button below.