Shrimp, Avocado, and Kiwi Verrines
Fresh and light shrimp, avocado, and kiwi verrines for a festive appetizer. Very simple and quick to prepare, these verrines will be much appreciated as a starter or for a dinner party appetizer.
SERVING:6
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EQUIPEMENTS
- 6 verrines
INGREDIENTS
- 200 g of raw or cooked peeled shrimp
- 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 of chopped parsley
Optional
- 2 teaspoons of olive oil
- 1 pinch of salt
- The tip of a teaspoon of Tabasco
PREPARATION
- If using fresh or frozen raw shrimp, bring enough water to cover the shrimp to a boil. When the water starts to boil, add the shrimp and let cook for 5 minutes.
- Drain in a colander and let cool before cutting them into two or 3 pieces.
- Peel and pit the avocado, then cut it into small cubes. Sprinkle with lemon juice to prevent it from turning brown.
- Peel the kiwis and also cut them into small cubes.
- Finely chop the parsley.
- Mix everything together, adding the pepper and half of the chopped parsley. You can add the olive oil, a pinch of salt, and the Tabasco if you like.
- Mix then add the pomegranate seeds.
- Mix before filling small verrines, taking care not to dirty the edges.
- Garnish the top of each verrine with a little chopped parsley.
- Refrigerate for at least half an hour or until ready to serve.