Verrine of white bean puree, grilled shrimp and garlic bread crumble

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This sophisticated verrine combines the creaminess of a white bean puree with the smoky flavor of grilled shrimp and the crunch of garlic bread crumble. A perfect appetizer for dinner parties or festive occasions, it delivers a balanced blend of flavors and textures in a visually stunning presentation.

Ingredients

For the White Bean Puree:

  • 1 cup cooked white beans (cannellini or navy beans)
  • 2 tablespoons olive oil
  • 1 garlic clove, minced
  • 1/4 cup vegetable broth or water
  • 1 tablespoon lemon juice
  • Salt and pepper to taste

For the Grilled Shrimp:

  • 12 medium shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste

For the Garlic Bread Crumble:

  • 2 slices of crusty bread (such as baguette)
  • 2 tablespoons olive oil
  • 1 garlic clove, minced
  • Pinch of salt

For Garnish:

  • Fresh parsley leaves
  • Drizzle of olive oil
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Preparation Time

  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes

Instructions

Step 1: Prepare the White Bean Puree

  1. Heat olive oil in a small skillet over medium heat and sauté the minced garlic until fragrant (about 1 minute).
  2. In a blender or food processor, combine the cooked white beans, sautéed garlic, vegetable broth, lemon juice, salt, and pepper. Blend until smooth and creamy.
  3. Adjust the consistency by adding more broth if needed. Set aside.

Step 2: Grill the Shrimp

  1. In a bowl, toss the shrimp with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
  2. Heat a grill pan or skillet over medium-high heat. Cook the shrimp for 2–3 minutes on each side until they are pink and slightly charred. Set aside.

Step 3: Make the Garlic Bread Crumble

  1. Preheat the oven to 375°F (190°C).
  2. Tear the bread slices into small pieces and place them on a baking sheet.
  3. Drizzle with olive oil, sprinkle minced garlic, and a pinch of salt. Toss to coat evenly.
  4. Bake for 8–10 minutes, or until the bread is golden and crispy. Let cool slightly, then crumble into small pieces.
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Step 4: Assemble the Verrines

  1. Spoon a layer of white bean puree into the bottom of each small glass or verrine.
  2. Top with a grilled shrimp (or two, depending on the size of your glasses).
  3. Sprinkle the garlic bread crumble over the top for texture.
  4. Garnish with a drizzle of olive oil and a sprig of fresh parsley.

Tips

  1. Advance Preparation: The white bean puree and garlic bread crumble can be made a day ahead and stored separately. Assemble the verrines just before serving.
  2. Customize the Protein: Replace the shrimp with grilled chicken or roasted vegetables for a vegetarian option.
  3. Gluten-Free Option: Use gluten-free bread for the crumble.
  4. Serving Ideas: Pair these verrines with a crisp white wine or sparkling water with lemon for a complete appetizer experience.
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Nutritional Information (Per Verrine)

  • Calories: 150
  • Protein: 10g
  • Carbohydrates: 12g
  • Fat: 6g
  • Fiber: 3g
  • Sugar: 1g

Conclusion

The Verrine of White Bean Puree, Grilled Shrimp, and Garlic Bread Crumble is a harmonious blend of flavors and textures that will impress your guests with its elegance and taste. This recipe combines creamy, smoky, and crunchy elements for an unforgettable appetizer that’s as delightful to eat as it is to present. Try it for your next special occasion and watch it become a crowd favorite!

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