Perfect as a refreshing appetizer, gourmet brunch bites or elegant hors d’oeuvre, these shrimp verrines combine crunch, freshness, and creaminess. Created by a dietitian, they are as simple to prepare as they are impressive to serve. For more delicious ideas to share, check out our Top 10 Festive Bites.
Ingredients
Sauce:
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30 ml (2 tbsp) light mayonnaise
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15 ml (1 tbsp) plain 0% yogurt
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5 ml (1 tsp) Dijon mustard
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5 ml (1 tsp) lime juice (or lemon juice)
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1 pinch dried dill
Other ingredients:
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½ green apple, diced small*
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⅓ English cucumber, finely diced
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½ avocado, finely small
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10 ml (2 tsp) lime juice (or lemon juice)
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2 ml (½ tsp) dried dill
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30 ml (2 tbsp) fresh cilantro, finely chopped
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200 g (7 oz) bag frozen Northern shrimp, thawed and well drained
Preparation
- In a small bowl, mix all the ingredients for the sauce. Set aside.
- In another bowl, combine the apple, cucumber, avocado, lime juice, dill, and cilantro. Mix well and set aside.
- Spoon about 15 ml (1 tbsp) of sauce into the bottom of each verrine.
- Divide the shrimp evenly among the verrines, over the sauce, then top with the vegetable mixture.
- Serve immediately or refrigerate until ready to serve. Stir in the verrine before enjoying.
Notes
Keeps for 2 days in the refrigerator in an airtight container. Do not freeze.
*The apple can be replaced with strawberries or mango in this recipe.
