Steamed baby vegetables

1. Rinse the baby carrots under running water. Cut the baby broccoli, romanesco and cauliflower into florets.

2. Steam all the vegetables for 15 minutes so they keep all their crunch.

3. Bring a pot of salted water to a boil, dip the tomatoes and poach for 1 minute. Place under cold water, peel and cut them into small cubes. Wash, dry and chop the chives.

4. In a bowl add the peeled shrimps, diced tomatoes, chives, drizzle with olive oil, salt and pepper. Mix gently. Divide the mixture into 6 ramekins.

5.  Divide the baby vegetables in the 6 plates, drizzle with a little olive oil, salt and pepper. Serve immediately.

Photo credit: Sucré Salé