Shrimp, Avocado, and Kiwi Shot Glasses Appetizer
Shrimp, avocado, and kiwi shot glasses, fresh and light for a festive appetizer. These quick and easy-to-make cups are perfect as a starter or for a dinner party.
SERVING:6
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EQUIPEMENTS
- 6 verrines
INGREDIENTS
- 200 g (7 oz) of raw or cooked peeled shrimp
- 1 small perfectly ripe avocado
- 2 kiwis
- Juice of half a lemon
- 30 g (1 oz or 2 generous tablespoons) pomegranate seeds
- A large pinch of black pepper
- 2 sprigs of parsley chopped
Optional
- 2 teaspoons olive oil
- A pinch of salt
- A small dash the tip of a teaspoon of Tabasco
PREPARATION
- 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. Drizzle with lemon juice to prevent it from darkening.
- Peel the kiwis and dice finely.
- Finely chop the parsley.
- Mix everything in a bowl, adding a bit of pepper and half of the chopped parsley. You can add olive oil, a pinch of salt and Tabasco if you like.
- Add the pomegranate seeds, then mix before filling the shot glasses, taking care not to smudge the edges.
- Garnish the top of each shot glass with a sprinkle of chopped parsley.
- Refrigerate for at least half an hour or until ready to serve.
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