25 August 2014

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

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.

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.

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