Avocado shrimp and cream cheese verrines Ingredients: 3- ripe avocados- 45- medium peeled shrimp- 2- limes- 6- cream cheese such as fresh squares (150 g in total) fresh chives cream.
Utensils： 1 Set of verrines The best verrines- 1 Four ovens- 1 fork- 1 salad bowl
Total time:
45 min
Preparation:
45 min -
Cooking:
-
Phase 1
Mash the flesh of 2 avocados with a fork and sprinkle them with half the juice of the lime. In your four glasses, distribute the avocado puree to a height of approximately 2 cm. Reserve some of the puree for another layer.
Phase 2
Cut around 16 shrimp into pieces and place them on the avocado puree (4 shrimp cut per verrine). Reserve 16 whole shrimp for decoration on the tops of the glass.
Phase 3
Mash the 6 fresh squares and the chopped chives into small pieces with a fork. Add a little cream (around 5 cl) so that the mixture is less thick.
Phase 4
In your 4 glasses, spread the cream cheese mixture over approximately 2 cm. Reserve some of the mixture for another layer.
Phase 5
Take the 3rd avocado, remove the skin, cut it into small pieces and sprinkle everything with the juice of half a lime.
Phase 6
Mix the pieces of avocado with pieces of shrimp (about 12 shrimp).
Phase 7
Distribute this mixture in the glasses to a height of approximately 4 cm.
Phase 8
Finally, mix the remaining avocado puree and cream cheese and distribute the mixture among the glasses to make the last layer.
Phase 9
Decorate the top of the verrines with whole shrimp (about 4 per verrine), a few sprigs of chives and ronlime strips.
Phase 10
Refrigerate and only take out the glasses when ready to eat. I advise you to accompany these verrines with lemon mayonnaise...
Phase 11
Enjoy!
Utensils： 1 Set of verrines The best verrines- 1 Four ovens- 1 fork- 1 salad bowl
Total time:
45 min
Preparation:
45 min -
Cooking:
-
Phase 1
Mash the flesh of 2 avocados with a fork and sprinkle them with half the juice of the lime. In your four glasses, distribute the avocado puree to a height of approximately 2 cm. Reserve some of the puree for another layer.
Phase 2
Cut around 16 shrimp into pieces and place them on the avocado puree (4 shrimp cut per verrine). Reserve 16 whole shrimp for decoration on the tops of the glass.
Phase 3
Mash the 6 fresh squares and the chopped chives into small pieces with a fork. Add a little cream (around 5 cl) so that the mixture is less thick.
Phase 4
In your 4 glasses, spread the cream cheese mixture over approximately 2 cm. Reserve some of the mixture for another layer.
Phase 5
Take the 3rd avocado, remove the skin, cut it into small pieces and sprinkle everything with the juice of half a lime.
Phase 6
Mix the pieces of avocado with pieces of shrimp (about 12 shrimp).
Phase 7
Distribute this mixture in the glasses to a height of approximately 4 cm.
Phase 8
Finally, mix the remaining avocado puree and cream cheese and distribute the mixture among the glasses to make the last layer.
Phase 9
Decorate the top of the verrines with whole shrimp (about 4 per verrine), a few sprigs of chives and ronlime strips.
Phase 10
Refrigerate and only take out the glasses when ready to eat. I advise you to accompany these verrines with lemon mayonnaise...
Phase 11
Enjoy!