Saturday Sep 19th, 2020

Verrines with coldwater shrimps and gorgonzola

Verrines with coldwater shrimps and gorgonzola
PrintEmail

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

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.
Top
SCROLL TO TOP