These verrines are easy to make and, aside from the fact you have to do it in two steps (the marinade taking the longest time), quite fast. They are refreshing and will be ideal either for a light starter or an appetizer.
For 4 verrines, you will need the following ingredients:
Preparation time: 20 minutes
Marinating time: 4 to 8 hours
Start by your marinade, as it will have to rest for a few hours.
Cut the head of your shrimp and peel them.
Roughly chop the coriander.
In a container, pour the pineapple juice, then add the curry powder. Add the chopped coriander, and mix a bit.
Add your peeled shrimp.
Cover with a plastic film, and place in the fridge for 4 to 8 hours to let the marinade infuse the shrimp.
Place your pineapple pieces in a blender and mash them into a puree. It is your choice whether or not to leave pieces, my preference being having a few half-mashed pieces here and there.
Cover with a plastic film, and place in the fridge.
Hours after the marinade has been in the fridge, and just before your dinner starts, cut the marinated shrimp into pieces, but don't forget to keep 4 whole shrimp for the decoration.
It is now time to assemble your verrines.
To do so, it will take you only four simple steps.
The first step is to pour the mashed/pineapple purée as the bottom layer.
The second step is to add the marinated cut shrimp pieces as the second layer.
The third step is to place a shrimp on the side of your verrine. You can cut a little notch into your shrimp to help it hold on to the edge of the verrine.
The four step is to add few pieces of chopped coriander on top of the marinated cut shrimp pieces.
The final step is to serve and enjoy!
*Tip: Don't throw away your leftover pineapple pieces, refer to our "Let's not waste anything!" page, and check out few ideas on how to use them.
For 4 verrines, you will need the following ingredients:
- About 20 shrimp
- One tablespoon of curry powder
- A good-size handful of coriander leaves
- A can of 550 grams of cut or sliced pineapple
- The pineapple juice of the same 550 grams of cut or sliced pineapple
Preparation time: 20 minutes
Marinating time: 4 to 8 hours
Start by your marinade, as it will have to rest for a few hours.
Cut the head of your shrimp and peel them.
Roughly chop the coriander.
In a container, pour the pineapple juice, then add the curry powder. Add the chopped coriander, and mix a bit.
Add your peeled shrimp.
Cover with a plastic film, and place in the fridge for 4 to 8 hours to let the marinade infuse the shrimp.
Place your pineapple pieces in a blender and mash them into a puree. It is your choice whether or not to leave pieces, my preference being having a few half-mashed pieces here and there.
Cover with a plastic film, and place in the fridge.
Hours after the marinade has been in the fridge, and just before your dinner starts, cut the marinated shrimp into pieces, but don't forget to keep 4 whole shrimp for the decoration.
It is now time to assemble your verrines.
To do so, it will take you only four simple steps.
The first step is to pour the mashed/pineapple purée as the bottom layer.
The second step is to add the marinated cut shrimp pieces as the second layer.
The third step is to place a shrimp on the side of your verrine. You can cut a little notch into your shrimp to help it hold on to the edge of the verrine.
The four step is to add few pieces of chopped coriander on top of the marinated cut shrimp pieces.
The final step is to serve and enjoy!
*Tip: Don't throw away your leftover pineapple pieces, refer to our "Let's not waste anything!" page, and check out few ideas on how to use them.
As with all the other recipes we put on this site, this is meant to be easy to follow. We are hobby chefs who love to cook, and we are always up for learning new techniques. If you know of anything in this recipe which can be done a different way, whether for increased ease of preparation or better taste, please add a comment below!
Whipped up by Charline Leblond
Whipped up by Charline Leblond
