Avocado and shrimp terrine
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Avocado and shrimp terrine
  Avocado    Shrimp    Appetizers    Terrines  
Last updated 6/12/2012 1:05:33 AM. Recipe ID 30575. Report a problem with this recipe.
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      Title: Avocado and shrimp terrine
 Categories: Appetizers, Southwester
      Yield: 1 Servings
MMMMM-------------------------FOR MOUSSE------------------------------
      8 sm Avocado; ripe, haas*
      4    Lemons; juiced
      1 tb Dijon mustard
        ds Worcestershire sauce
           Salt and white pepper
    1/2 c  Heavy cream

      8    Plum tomatoes; peel, seed,
      3 tb Heavy cream
      1 tb Lemon juice; fresh
      2 tb Basil; fresh, chopped
           Salt and pepper

      1 c  Dry white wine
      1 c  Water
           Salt and pepper
      2 lb Shrimp; fresh, cleaned
  *Should have 7 to 8 cups of pulp.
  Line a 9x5 inch loaf pan with parchment paper, leaving tags hanging
  over edge.  Peel 6 avocados and mash well with mustard,
  Worcestershire, lemon juice, salt and pepper.  Whip cream to soft
  peaks.  Fold whipped cream into avocado.  Pour half mixture in loaf
  pan and bang on table to level and drive out air bubbles. Peel two
  remaining avocados and halve them. Place cut side down up mold. Tap
  mold again. Top with rest of mousse. Tap, smooth top, and put a piece
  of parchment right on surface of mousse.  Chill.
  For sauce, stew tomatoes, cream, lemon juice for about 5 minutes,
  stirring frequently.   Cool and add basil and s&p if needed.
  Bring wine and water to boil.  Add salt and shrimp.  Simmer gently
  'til done, remove, drain and cool.
  Unmold mousse.  Spread sauce on long edges of mold letting it drip
  down the sides.  Garnish center of mold with shrimp, and green things
  like chives or cilantro.  Take your bows! 

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Recipe ID 30575 (Apr 03, 2005)

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