CHERRY TOMATO STUFFED WITH SHRIMP RILLETTE AND AVOCADO
Serves : 16
Preparation time: 10 minutes - Chilling time: 1 hour - Cooking time: 10 minutes
Ingredients
- 16 cherry tomatoes
- 250 ml matane shrimp, cooked
- 60 ml unsalted butter, softened
- 60 ml (4 tbsp.) plain yogurt
- ½ lemon, juice
- ½ bunch chives, snipped
- ½ bunch fresh dill, snipped
- salt and pepper to taste
- 1 ripe avocado, cubed
Preparation
- Cut the top off each cherry tomato and, using the end of a spoon handle, scoop out the inside of the tomatoes. Slightly trim the base of the tomato for greater stability. Set aside.
- In a food processor, crush the shrimps, add the butter and blend until smooth.
- Add yogurt, lemon juice, chives and dill. Season to taste.
- Top each cherry tomato with the shrimp mixture and an avocado cube.
- Chill until ready to serve.
