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Verrines foam beetroot marinated shrimp and feta goat cheese and honey toast

For 4 small glasses

Ingredients:
beet puree:
-1 large red beets cooked and peeled - a big spoonful of cream cheese (such as St. Moret) - 2 tablespoons cider vinegar - salt, pepper - 1 teaspoon paprika powder
- 1 teaspoon lemon juice -1 / 4 of achelotte
chopped - 1 sprig parsley
marinade shrimp :
- thirty mini shrimp
- a teaspoon of soy sauce
- 1 / 2 teaspoon chili paste
- 1 tablespoon oil
- 1 teaspoon lemon juice
- pepper
For service:
-
feta - basil

D years initially, put the shrimp in the marinade (all ingredients mixed together) and let rest in a cool 2 hours.
For the beet puree, mix beet. Add the cream cheese. Mix. Then add all spices and herbs mentioned above.
Refrigerate for at least 1 hour
For service, at the bottom of the jar, place the beets. Above, cut pieces of feta you sprinkle chopped basil. Then put the shrimp and sprinkle with the remaining marinade. Serve with a slice of toast.


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