Nc Homemade Trailer Tags

Verrines shrimp and mango guacamole

jar is a classic that I propose today. She is beautiful and makes travel inexpensively. It takes us away from the winter and illuminates our table. But make sure you realize it when you hand in quality products. Thus, if the market offers good lawyers, type which matured on the tree, and if you can get a super tasty mango, then rush you to this beautiful glass. It will seduce and delight your guests, so it is delicious!

This technique must be employed to pass the guacamole in Chinese. Just place the puree in a Chinese and press with back of a spoon against the strainer. Mashed and filtered, will settle in bowl and under the Chinese. With another spoon, simply collect the puree in the strainer. It's easy, but it takes a few minutes.

Verrines shrimp, mango and guacamole
4 large servings or 6 small ripe avocados

2 1 / 2 c. tablespoon lemon juice
few drops of Tabasco or another hot sauce like
salt
50 ml 35% cream (preferably whipping cream, but it also works with cooking cream 35 %, except that it is a little longer whipping)
3 / 4 cup (140 g) peeled ripe mango cut into small cubes
250 g prawns (shrimp Matane)
1-2 v. tablespoon chopped fresh cilantro (I used 1 tbsp)


Dressing: 1 c.
tsp Kikkoman soy sauce reduced-sodium 1 tsp
tsp lime juice (lime)
1 pinch ground ginger 1 tsp
tablespoons canola oil (or other neutral oil) salt


Decoration
1 slice very thin lime in each glass
a coriander leaf in each glass

Cut avocados in two, remove the cores and remove the flesh with a spoon. Carefully crush the flesh with a fork, quickly add the lemon juice, Tabasco sauce and salt. Sift the guacamole. Whip the cream with a mixer foot. If you do not use the electric mixer whip by removing a (two) and whisking at the same measuring cup. When the cream is rising and the desired consistency, stir it in guacamole. Adjust seasoning and divide everything in glass jars, taking care not to sully the edges. If you use shot glasses as jar, plan to use a pastry bag. Leave to refrigerator for 1 hour.

Peel mango, cut out the flesh into small cubes and place in a bowl. Chop 1-2 v. tablespoon (to taste) coriander and stir into the mango cubes. Add shrimp. Interfere.

Combine all dressing ingredients.

Pour dressing into the bowl containing the diced mango, shrimp and chopped coriander. Mix gently.

Divide all in the glasses on the guacamole.

Garnish with lime slices and cilantro leaves. Serve chilled.

This recipe is from Glasses: shudder guaranteed by Frederick Berqué in crazes, First Editions, 2009, on page 16.