Method

Heat the olive oil in a large skillet over medium heat.  Add the garlic and pine nuts and cook for 3 minutes, stirring regularly, until golden and fragrant.  Add the spinach and shrimp and cook for a minute, until the spinach is just wilted.   Transfer onto a plate and let cool for a few minutes.

Combine the spinach mixture and kefir in a medium mixing bowl if you are using an immersion blender, or in a food processor.  Sprinkle with salt and pepper and process until smooth.  If the mixture is a little thick, add a little milk, a tablespoon at a time, until it reaches the desired consistency.  Cover and chill for an hour, or up to a day.  Stir, taste, and adjust the seasoning.  Pour into glasses and serve with toasted fingers of crusty bread, and Tabasco or lemon juice on the side, if desired.

Serves: 4 as main course, 6 as a starter  Chilling time: 1 hour.

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Reprinted with permission from © Clotilde Dusoulier Chocolate & Zucchini, published by Broadway Books  click for book review