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How to make the perfect avocado and shrimp verrine

Avocado and shrimp is a match made in heaven, and the perfect filling for a classic French verrineVerrines, or literally 'small glasses', are small glass containers that can be filled with a sweet or savory dish.

They were very popular in France in the 70's and have slowly made their way across the Atlantic. They're a great, creative appetizer and can be served when you've got guests over for cocktails. Light, refreshing and full of flavor, we know that these verrines are sure to impress. 

Here is our step by step guide to making an authentic French avocado and shrimp verrine

 

For 6 people, you'll need:

 

  • 4 grapefruits
  • 1/2 peeled red onion
  • 20 cooked, deveined shrimps
  • About 30 fresh cilantro leaves
  • 2 tablespoons pine nuts

For the sauce

  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 3 tablespoons grapefruit juice
  • ½ teaspoon raw cane sugar

For the avocado puree

  • 3 ripe avocados
  • 3 tablespoons lime juice
  • 3 teaspoons soy sauce
  • 6 drops of Tabasco

To decorate: sesame seeds

 

How to make the perfect avocado and shrimp verrine

Avocado and shrimp is a match made in heaven, and the perfect filling for a classic French verrineVerrines, or literally 'small glasses', are small glass containers that can be filled with a sweet or savory dish.

They were very popular in France in the 70's and have slowly made their way across the Atlantic. They're a great, creative appetizer and can be served when you've got guests over for cocktails. Light, refreshing and full of flavor, we know that these verrines are sure to impress. 

Here is our step by step guide to making an authentic French avocado and shrimp verrine

 

For 6 people, you'll need:

 

  • 4 grapefruits
  • 1/2 peeled red onion
  • 20 cooked, deveined shrimps
  • About 30 fresh cilantro leaves
  • 2 tablespoons pine nuts

For the sauce

  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 3 tablespoons grapefruit juice
  • ½ teaspoon raw cane sugar

For the avocado puree

  • 3 ripe avocados
  • 3 tablespoons lime juice
  • 3 teaspoons soy sauce
  • 6 drops of Tabasco

To decorate: sesame seeds


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INGREDIENTS

  • Bread, in chunks
  • Grated Parmesan
  • 1 Egg
  • Salt and pepper
  • Italian Seasoning
  • 1 Cup of milk
  • Sugar
  • Balsamic vinegar
  • Cherry Tomatoes
  • Prosciutto

METHOD

  1. In a bowl, mix together the bread chunks, grated Parmesan, egg, salt, pepper, Italian Seasoning, and cup of milk.
  2. In a pot, combine the sugar and Balsamic vinegar. Bring to a boil until it has reduced (it should be a little thicker).
  3. Slice the cherry tomatoes in half, and place them in a single layer in a baking dish.
  4. Cover the tomatoes with the reduced vinegar and a layer of Prosciutto. 
  5. Cover everything in a layer of the bread mixture, and cook at 350°F for 20 minutes.
  6. Remove from oven, flip upside-down... and enjoy!

 

 

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