Description
Extremely tasty appetizer in which all the ingredients complement each other. This appetizer perfectly accentuate and complement the taste of dry white or sparkling wine. I suggest to try verrini shrimp under the "cap" is a thick creamy sauce with sweet peppers.
Ingredients
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Shrimp
15 piece
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Sundried tomatoes
4 piece
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Sweet pepper
1 piece
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Cream
150 ml
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Garlic
1 tooth
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Coriander
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Olive oil
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Salt
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Black pepper
Cooking
Pepper has to cut the stalk, remove seeds, coarsely chop. RUB the inside with crushed garlic, drizzle with olive oil. Bake in the oven at 180-200°C for 20-30 minutes.
Roasted red pepper put in a plastic bag, tie tightly and leave for 10-15 minutes (this will allow for easy release of the pepper from the skin). Remove the skin from the pepper.
Cooked shrimp, finely chop.
Sun-dried tomatoes grind in a blender or very finely chopped. To connect with shrimp and tomatoes, season with salt, add pepper and mix well.
Ready pepper (without skin) grind in a blender, puree.
Whisk cream to a thick cream or until solid peaks (to taste). To combine the sauce with mashed pepper, salt, and pepper, and mix gently.
In a glass (a glass) put a lot of shrimp, cream sauce. Optional garnish with lemon or shrimp. Chill in refrigerator for 1-1,5 hours. The amount of ingredients is for 2 servings 150 ml or 4 portions a smaller amount. Bon appetit!
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