Salsa and shrimp verrines | IGA Recipes | Tomatoes, Pepper, Basil

Salsa and shrimp verrines

verrine

Preparation time 15 minutes

Total time: 15 minutes

Ingredients

1 container (280 g) cherry tomatoes, halved
1 red pepper, seeded and cut into eight pieces
1 green pepper, seeded and cut into eight pieces
1/2 jalapeno pepper, quartered
3 garlic cloves, quartered
30 mL (2 tbsp.) fresh basil, torn by hand
15 mL (1 tbsp.) olive oil
to taste salt
and pepper
20 medium shrimp

Directions

Combine all ingredients except shrimp in a food processor and pulse until finely chopped. Pour approximately 30 mL (2 tbsp.) of the salsa mixture into each verrine. Place one shrimp on the edge of each glass. Serve with a teaspoon.

Chef’s secret

Use the leftovers from your shrimp ring to prepare this recipe.