Quick verrines with shrimp and peppers

Ingredients for 3 servings:

• 125 g shrimp(s) (Arctic shrimp)
• 1 small red bell pepper(s)
• 125 g natural yogurt (3.5% fat)
• 1 tsp, heaped herbs (salad herbs), dried
• 1 tsp, leveled Ajvar, mild or hot
• Salt and pepper, black from the mill
• possibly garlic granules
• parsley or basil for garnishing

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Quickly made for guests, as an aperitif, at a party, or as an appetizer. This batch is enough for three large verrines, or more for smaller glasses.

Rinse and dry the Arctic prawns. Wash and trim the red bell pepper, and cut it into very small cubes. Mix the yogurt with the salad herbs and ajvar and season with salt, pepper, and garlic granules, if desired. Fill the verrine jars with the diced bell peppers first, then the yogurt, and finally the Arctic prawns. Be careful not to place the layers too crookedly, or the finished dish won’t look good. Garnish with some parsley or a basil leaf if desired. You can also chill the verrines for a while and then serve, but not for too long, as the peppers will make the dish too watery.