Ingredients for 12:
1 pack plain gelatin
3 medium avocados, mashed
1 tbsp fresh lemon juice
1 tsp dried oregano
1/2 tsp dried cumin
2 cups sour cream or plain yogurt
3 cup fresh cilantro leaves
160-180 g cooked shrimp
1 cup black olives, pitted and choppedCrackers or tortilla wedges
1 greased 10-inch quiche pan.
Method:
- In a small saucepan, sprinkle the gelatin over 1/4 cup cold water. Let stand for 5 minutes to soften. Cook over medium heat just until the water is boiling and the gelatin has dissolved. In a food processor, combine the avocado, lemon juice, herbs and spices, sour cream, cilantro, and gelatin. Process until smooth.
- Pour the mixture into the prepared pan. Cover with plastic wrap and refrigerate until firm, about 6 hours.
- To unmold, run the tip of a sharp knife around the edges of the pan and invert the pan on a flat platter. Arrange the shrimp and black olives in circles on top. Serve with crackers or tortilla wedges.
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