You may very well change the final touch if you have other ingredients : keep the zucchini mousse and the shrimps and top with a dash of pesto, avocado or sundried tomatoes, use cilantro or basil leaves as you wish. Served warm, at room temperature or even cool, these verrines are always elegant and delicious. Personally, I prefer not to use lemon juice on the shrimps.
Shrimp and zucchini mousse
- 1 zucchini
- 1 shallot
- 1 garlic clove
- 1/2 a leek - only the white part
- 1/2 an onion
- 2 TBS water
- 2 TBS mascarpone
- 125 g of small grey peeled shrimps
- Salt and pepper from the mill
- 1 TBS chopped chives
- 1 small jar of lump roe
- 1 dash of olive oil
- 1 TBS lemon juice
- 1 pinch of Espelette chilli
- Step 1 On low heat, fry the shallot and the onion in a pan with the olive oil until they become clear and not golden. Chop the zucchini into tiny pieces and add them, as well as the white leek thinly sliced, the garlic, a little water, cover and let it simmer for 10 minutes . Add salt and pepper and stir regularly so it doesn’t burn. Add a little water if necessary. When this is done, mix until it turns into a sort of homogenous foam and store in the refrigerator until you are ready to do the final preparation right before serving.
- Step 2 Before serving, mix the chopped chives to the mascarpone and mix into the zucchini preparation. Check the seasoning and delicately put the mixture at the bottom of a nice glass (verrine). In a separate bowl, add the pinch of Espelette chili, pepper from the mill and a few drops of lemon juice if you wish. No need to add salt. Mix and spread the shrimps on top of the zucchini mousse. On top of the little mount of shrimps, delicately insert a tiny spoon of mascarpone on which you will place a tsp of the roe lump topped by little chive stems. Serve immediately.