Verrines with coldwater shrimps and gorgonzola
Verrines with coldwater shrimps and gorgonzola
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Ingredients
For 4 people
Cream
- 300 grams of coldwater shrimps
- 1 small bunch of cress-salad
- 1 tablespoon of lemon juice
- ground pepper by taste
- 1 avocado
- 100 grams of Gorgonzola cheese
- 200 cL of natural yoghurt
- 2 medium-sized cucumbers
- salt by taste
Verrines with coldwater shrimps and gorgonzola Directions
- 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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