As a starter or as an appetizer during an aperitif, these avocado verrines with shrimps and fresh cheese are really delicious ...
Ingredients for 4 persons
- ½ bunch of fresh herbs (coriander, chives, parsley, etc ...)
- 2 avocados
- 1 egg
- 4 tbsp. heaped breadcrumbs
- 1 fresh cheese (Petit Billy type)
- 1 tbsp. balsamic vinegar
- 2 tbsp. tablespoon of argan oil
- 100 g cooked peeled shrimp
- Sunflower oil
- Salt, freshly ground pepper
Avocado verrines with shrimps and cream cheese
Wash and chop the fresh herbs.
> Peel and remove avocado balls. Reserve.
> In a deep plate, beat the egg with a pinch of salt and pepper.
Arrange the breadcrumbs on another plate.
> Take fresh cheese balls. In a pan, heat the sunflower oil and brown the cheese balls. Reserve on absorbent paper.
> Prepare the vinaigrette: in a ramekin, arrange the salt, pepper, vinegar and argan oil. To mix everything.
Assembly of the verrines:
> Arrange the avocado balls, shrimps, chopped fresh herbs and breaded cheese balls in each verrine.
> Pour a drizzle of vinaigrette and serve immediately.
Find out more about the lawyer
Already popular in the days of the Aztecs and Mayans, more than 8,000 years ago, the avocado has its origins in Central America (Mexico).
Fruit commonly used in Mexican cuisine, especially for the famous guacamole, it has long been considered a luxury product in Europe, where it was imported in the 17th century by the Spaniards.
It will take until the 20th century for it to become regularly consumed there. Today the avocado is imported from Africa, the West Indies, Spain, Israel ...
Recipe: A. Beauvais, Photo: A. Roche