Shrimp Aspic with Matcha Jelly

- 6 boiled shrimp
- 1 avocado
- 1 ripe tomato
- 1 spring onion
- green and red peppers
- capers (1 teaspoon)
- MATCHA (1 teaspoon)
- Gelatin
- Lemon
- Salt
- Olive oil
- Peas

Cut the avocado, tomato, pepper and onion on small dices (is better to peel tomatoes before) Add chopped shrimp, save a hole to put in the bottom of the bowl. Add the capers and season with salt, lemon, oil and mix well.
Prepare gelatin as indicated by the manufacturer, in a pan of hot water, to which we add a teaspoon of MATCHA. Mix until well dissolved. Remove from the heat and cool a little bit. Put a little jelly at the bottom of the bowl to cover it and let it cool, then put the whole shrimp on the bottom and add the rest of the preparation mixed with the remaining gelatin. Put the bowl in the fridge for a couple of hours for the gelatin to solidify. To detach you can wrap a hot cloth around the bowl. Your Aspic is ready!


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