Verrines with coldwater shrimps and gorgonzola

Verrines with coldwater shrimps and gorgonzola
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Ingredients

For 4 people

Cream

  • 2 medium-sized cucumbers
  • 200 cL of natural yoghurt
  • salt by taste
  • 300 grams of coldwater shrimps
  • 1 tablespoon of lemon juice
  • 1 avocado
  • ground pepper by taste
  • 100 grams of Gorgonzola cheese
  • 1 small bunch of cress-salad

Verrines with coldwater shrimps and gorgonzola Directions

  1. Have COLDWATER SHRIMPS defrosted. Take the heads off and peel the shrimps.
    Peel avocado and cucumbers, cut and sprinkle with lemon juice. Mix it in a blender. Add some salt and ground pepper.
    Mash Gorgonzola cheese with a fork to the small crumbs. Mix yoghurt with 2/3 of Gorgonzola and 1/2 of cress-salad.
    Create the layers in a portion glasses according to the following order: avocado-cucumber mix, gorgonzola-yoghurt mix and shrimps. Strew the top layer with the remaining cheese and decorate with cress-salad.
    Serve immediately.
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