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Shrimp Verrine
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5 from 1 vote

Warm Goat Cheese, Tomato & Shrimp Verrines

Verrines de chèvre chaud, tomates & crevettes — inspired by Le Mabillon. This works beautifully as, a light dinner with salad, a lunch that feels special, or a starter when you’re hosting (but still low effort).
Total Time20 minutes
Course: Appetizer, dinner, lunch, Main Course
Cuisine: French
Keyword: elevated, light, simple
Servings: 2
Calories: 370kcal

Ingredients

For the tomato base

  • 1½ cups cherry tomatoes, halved
  • 1 tbsp olive oil
  • Pinch of sea salt
  • Freshly cracked pepper
  • Optional: a splash of balsamic or red wine vinegar

For the warm goat cheese

  • 120–150 g fresh goat cheese (chèvre)
  • 2–3 tbsp cream or whole milk yogurt
  • Black pepper

For the shrimp

  • 200 g cooked shrimp, peeled
  • olive oil
  • Pinch of paprika or Espelette pepper
  • lemon juice

To finish

  • Fresh basil or chives, finely sliced
  • Toasted baguette slices or crostini

Instructions

  • Prepare the tomato layer
    In a small pan, warm olive oil over medium heat. Add tomatoes, salt, and pepper. Cook gently until softened and slightly jammy, about 5–7 minutes. Finish with a tiny splash of vinegar if using. Set aside.

  •  Soften the goat cheese

    In a bowl, mix goat cheese with cream (or yogurt) until smooth and spoonable. Season with black pepper. Warm gently over low heat or in the microwave just until soft and creamy — not hot.

  • Warm the shrimp

    In a pan, heat a little olive oil or butter. Add shrimp, paprika, and a squeeze of lemon. Warm just until heated through (1–2 minutes). Do not overcook.

Assemble the verrines

  • In small glasses or bowls:
    Spoon tomato mixture into the bottom.
    Add a layer of warm goat cheese.
    Top with shrimp.
    Finish with fresh herbs and a crack of pepper.
    Serve immediately with toasted bread.

Notes

✨ Very Sunday lunch energy. Very I deserve something nice.
  • Calories: ~360–400 kcal
  • Protein: ~28–30 g
  • Fat: ~20–23 g
  • Carbohydrates: ~12–14 g
  • Fiber: ~2–3 g(Bread served on the side not included — add ~80–120 kcal depending on portion.)