Shrimp, Avocado and Kiwi Verrines
If you’re looking for a light, fresh, and original idea for an appetizer or starter, this recipe should please you. Perfect for a dinner party appetizer, these colorful little preparations add a festive touch to your table.
Inspired by a challenge between bloggers centered around kiwi, I first thought of a dessert. But as we were in the middle of Ramadan, I preferred to opt for something savory and refreshing. And since my husband loves shrimp, I looked for a combination that was a bit different, and I found it!
These festive shrimp, avocado, and kiwi verrines are simple, quick to prepare, and above all, full of flavor. The sweet-savory combination works wonderfully, and their colorful presentation always makes a small impact. A great idea to try for Christmas or any other occasion.
Table of Contents
Advice and Details on Ingredients
The avocado-shrimp combination is a classic that always works. The addition of kiwi, a bit more unexpected, brings a pleasant sweet and fruity touch to the palate.
The pomegranate seeds not only add a beautiful color note but also a slight acidity that balances the whole and makes the verrines even more delicious.
These ingredients combined create a verrine that is colorful, aesthetic, and full of freshness, ideal for seafood lovers and those who enjoy light recipes.
In addition to being tasty, these verrines are rich in nutrients: proteins from shrimp, good fats from avocado, vitamins, and fiber from fruits. A healthy and balanced option.
No special cooking skills needed: just cut the fruits and vegetables into small cubes. It’s quick and accessible to everyone.
To save time, use cooked shrimp ready to use, sold in supermarkets. This saves you the chore of peeling and cooking.
Healthy and refreshing appetizer
Ingredients:
NB: Find the printable recipe card at the end of the content.
For 6 verrines
- 200 g raw or cooked, peeled shrimp (7 oz)
- 1 small ripe avocado
- 2 kiwis
- Juice of half a lemon
- 30 g of pomegranate seeds (2 large tablespoons)
- A large pinch of black pepper
- 2 sprigs parsley, chopped
Optional
- 2 teaspoons olive oil
- 1 pinch of salt
- The tip of a teaspoon of Tabasco
Preparation steps :
If you’re using fresh or frozen raw shrimp, bring a small amount of water to the boil to cover the shrimp. When the water begins to boil, add the shrimp and cook for 5 minutes.
Drain in a colander and leave to cool before cutting into two or 3 pieces.
Peel and pit the avocado, then cut into small cubes. Sprinkle with lemon juice to prevent darkening.
Peel the kiwis and dice finely.
Finely chop the parsley.
Mix well, adding pepper and half the chopped parsley. You can add olive oil, a pinch of salt, and Tabasco if you like.
Mix, then add the pomegranate seeds.
Mix before filling small verrines, taking care not to get the edges dirty.
Garnish the top of each verrine with a sprinkling of chopped parsley.
Refrigerate for at least half an hour or until ready to serve.
Recipe source: Lucie Brisotto
Verrines aux crevettes , avocat et kiwi
EQUIPEMENTS
- 6 verrines
INGREDIENTS
- 200 g de crevettes crues ou cuites décortiquées
- 1 petit avocat mûr à point
- 2 kiwis
- Le jus d’un demi citron
- 30 g de graines de grenade (2 grosses cuillères à soupe)
- Une grosse pincée de poivre noir
- 2 branches de persil hachée
Facultatif
- 2 cuillères à café d’huile d’olive
- 1 pincée de sel
- La pointe d’une cuillère à café de tabasco
PREPARATION
- Si vous utilisez des crevettes crues fraîches ou surgelées, porter à ébullition un fond d’eau pouvant couvrir les crevettes. Quand l’eau commence à bouillir y jeter les crevettes et laisser cuire pendant 5 minutes.
- Égoutter dans une passoire et laisser refroidir avant de les découper en deux ou 3 morceaux.
- Épluchez et dénoyautez l’avocat, puis coupez-le en petits dés. Arroser avec le jus de citron pour éviter qu’il ne noircisse.
- Épluchez les kiwis et coupez-les également en petits dés.
- Hachez finement le persil.
- Mélanger le tout, en ajoutant le poivre et la moitié du persil hachée. Vous pouvez ajouter l’huile d’olive , la pincée de sel et le tabasco si vous aimez.
- Mélanger puis ajouter les graines de grenade.
- Mélanger avant de remplir des petites verrines en prenant soin de ne pas salir les bords.
- Garnir le dessus de chaque verrine d’un peu de persil haché.
- Réfrigérer au moins une demi heure ou jusqu’au moment de la dégustation.
Thank you for your visit and your comments!