Alain and Muriel’s Grapefruit, Shrimp, and Fennel Verrine
Prep time: 15 minutes
Serves 6 (juice-glass-sized verrines), 12
(shot-glass-sized verrines),
or 24 (Chinese soup
spoons)
Great for: an entrée or an apéro
Wine suggestion: Champagne, baby!
2 cups precooked, peeled shrimp, prawns, crayfish, or crab,
roughly chopped into bite-sized pieces
1 grapefruit, pulped
2 avocados, peeled and cubed
2 tomatoes, diced
1 fennel bulb, roughly chopped into bite-sized pieces
1/4 cup chives, chopped, plus extra for garnish
1/2 lemon, juiced
Minced chives, roughly chopped, for garnish
Crème fraîche or Greek yogurt for
garnish
Salt and freshly ground black pepper, to taste
Combine the first 9 ingredients in a bowl. Salt and pepper. Chill
in the refrigerator for 30 minutes, or until ready to serve. Serve in verrines or Chinese soup spoons. Garnish with a dollop of crème fraîche, chives, and a pinch of pepper.
