Prawn, avocado and coriander verrines / Verrines de pêra abacate, camarão e coentros.

These verrines were served last week as a starter for a friends lunch.

Served chilled, they were very much appreciated as the vibrant colour and combination of flavours are totally beautiful and delicious.

ingredients (serves 4 to 5):

200g king prawns, cooked, peeled and roughly chopped

4 king prawns, cooked and peeled, for decoration

2 ripe but firm avocados, preferably Hass

leaves from 10 coriander stalks, plus a few chopped leaves for decoration

2 tbsp olive oil

50ml ricotta cheese

lemon juice, to taste

salt and black pepper, to taste

method:

Put all the ingredients in a food processor, apart from the prawns and blend until smooth.

Place the mixture into a bowl and mix in the chopped prawns.

Adjust seasoning and add more lemon juice if needed.

Divide the mixture between 4 verrines or cocktail glasses and decorate with the whole prawn and chopped coriander.

Keep in the fridge and serve chilled.

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Estas verrines foram servidas a semana passada como entrada num almoço entre amigos.

Uma entrada fresca e repleta de cor e sabor, sugestão que veio do fantástico blogue da Helena.

A receita está aqui, portanto é só experimentarem-na e confirmar o que escrevo!

Recipe / Receita: Sabores de Canela.