Spinach and Pepper Verrines

Ingredients

• 100 g fresh spinach
• 3 sweet yellow peppers
• 2 garlic cloves
• 2 sprigs of cilantro
• 2 sprigs of dill
• 2 tbsp. l. cornstarch
• 2 tbsp. l. cream with 35% fat
• 200 g boiled peeled shrimp
• olive oil
• salt pepper

Cooking

Step 1

Wash the peppers, place on a baking sheet, drizzle with oil. Put in an oven preheated to 200 ° C for 15 minutes. Transfer the peppers to a plastic bag, tightly tie the neck. Let cool. Then remove the skin from the peppers, remove the core.

Step 2

While the peppers are baking, wash the spinach, place in a dry saucepan and put on a small fire. As soon as the leaves begin to wilt, remove from heat and squeeze well.

Step 3

Peel and mince the garlic. Wash cilantro and dill, dry and finely chop. Whip the roasted peppers, half the garlic and dill in a blender. Transfer to a bowl, add 1 tbsp. l. starch, 1 tbsp. l. cream, salt and pepper to taste. Mix.

Step 4

Rub the spinach leaves through a fine sieve. Add chopped cilantro, remaining garlic, starch and cream. Season with salt and pepper. Mix.

Step 5

Divide the spinach puree among the cups of the Tefal steamer. Gently fold the sweet pepper puree on top. Divide the shrimp into cups.

Step 6

Close the cups with lids and steam for 6 minutes. Before serving, you can decorate with herbs and lemon slices.