How lovely when people gather around a table for a few hours. I adore these convivial moments that, of course, start with appetizers (my favorite course). So today, I propose a slightly unusual one. These are shrimp cups filled with a tasty parsley cream. They are easy to make and look great. Perfect for any occasion.
Other appetizers in a glass:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for 6 Shrimp Cups
- 3 oz parsley (weight after trimming)
- 1 clove garlic
- 1 organic lemon (zest and juice)
- 1/4 cup extra virgin olive oil
- 1 tbsp capers
- 1/3 oz anchovy fillets
- 6 oz robiola cheese
- salt
- 6 shrimp tails
- panko
- extra virgin olive oil
- salt
- black pepper
Tools
- Salad Spinner for salad
- Blender Bimby
- Citrus Juicer
- 2 Plates
- Baking Sheet
- 6 Small Glasses transparent
Preparation of Shrimp Cups
Clean the parsley, wash the leaves thoroughly, and dry them with a salad spinner.
Peel the garlic clove and remove its central core.
Wash the lemon well and peel half of its zest with a peeler, trying to avoid the bitter white part. Remember that it is necessary for the lemon to be organic because the zest of common lemons is not edible. Squeeze its juice.
Put everything (parsley, garlic, lemon zest, and juice) in a blender or mixer. I used the Bimby because that’s what I have.
Then add the oil, capers, and anchovy fillets and blend until a thick cream forms. With the Bimby, I blended at speed 7, pausing several times to scrape the mixture toward the center.
Finally, add the robiola and blend again until you get a nice smooth and homogeneous cream. Taste and adjust the salt, if necessary.
Distribute the cream into 6 small glasses.
Place a crispy shrimp on top of each glass. You can find the recipe to prepare them HERE. Of course, I recommend not cooking just the 6 you need for this appetizer. Make a nice batch and enjoy those you don’t use for the cups. You’ll see how delicious they are! Enjoy! Paola
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