Pea Cream and Shrimp Verrine Recipe


7 ounces fresh or frozen, thawed green peas

3 ounces cream cheese

1 clove garlic, grated

1-2 tablespoons lemon juice

Salt to taste

3 ounces cooked peeled shrimp

A pinch of red pepper flakes

1 tablespoon olive oil

You will need 8 small glasses (verrines) at least 6 ounces each.

How to cook Pea Cream and Shrimp Verrine:

Fill a pan with cold water and bring to the boil. Add salt and the peas.

Cook until tender, drain, and blend in a food processor or blender. (Reserve a few peas for garnish.)

Then forced through a sieve to get rid of the skin.

Whisk pea puree with cream cheese, grated garlic, lemon juice, and salt.

Cut shrimp into pieces and season with salt and red pepper flakes.

Heat 1 tablespoon of olive oil in a frying pan over medium-high heat and quickly fry shrimp until turns pink.

Divide the pea mixture between the 8 glasses and top with fried shrimp.

Garnish the verrines with greens and reserved peas.

Serve the Pea Cream and Shrimp Verrines immediately.