Shrimp, blueberry and La Scorbut hot sauce croutons


  • 1 cup of small Matane shrimps
  • 1/4 cup of blueberries from Lac Saint-Jean.
  • 1 chopped shallot
  • 1 small chopped and seeded jalapeño
  • 1 tablespoon capers
  • Fresh basil to taste
  • Olive oil
  • Salt and pepper to taste
  • 2 tablespoons of La Scorbut hot sauce
  • 1 baguette, thinly sliced and toasted



Thoroughly mix all the ingredients together and place on bread.

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