Served up as a snack or main, these little shrimps are perfectly pleasing.
- Prep time 20 minutes
- Total time 20 minutes
- Portion size 6 servings
Ingredients
Method
In bowl, whisk together 2 tbsp lime juice with mayonnaise. Add shrimp, shallots, cucumber, dill and hot pepper sauce; mix gently. Season with salt and pepper. Set aside.
Using blender, purée avocados with cream cheese, oil and remaining lime juice until smooth and creamy. Season with salt and pepper.
Grease 3-inch round cookie cutter and place on plate. Fill with one-sixth of reserved shrimp mixture; press gently to compact and smooth surface. Top with one-sixth of avocado cream and smooth surface. Gently remove cookie cutter. Repeat with remaining shrimp mixture and avocado cream. Garnish each serving with dill fronds. Serve immediately with crostini, if desired.
Test Kitchen Tip: For a restaurant-style presentation, you can find ring molds at specialty kitchen stores. Some kits even have different sizes, each with their own press to make them easier to remove. No ring mould or cookie cutter? You can also present this dish in transparent ramekins to see the different layers.
Nutritional facts PER SERVING: about
- Iron 1 mg
- Fibre 3 g
- Sodium 350 mg
- Sugars 3 g
- Protein 25 g
- Calories 385
- Total fat 28 g
- Cholesterol 210 mg
- Saturated fat 10 g
- Total carbohydrate 8 g
