Avocado And Shrimp Terrine Recipes
SHRIMP TERRINE WITH CUCUMBER, WHIPPED GRAPEFRUIT, AND AVOCADO PUREE
Steps:
- Dice the shrimp and toss with activa, chervil, salt and cayenne to distribute evenly. Place inside a cryovac bag and cook, sous vide-style, at 130 degrees F for 10 minutes. Place in ice bath and slice thinly when completely cooled.
- Place grapefruit juice, agave nectar, versa whip and xanthan gum in a bowl and whisk until it reaches a meringue like texture.
- Place avocado, glucose and lime juice in a blender and process until smooth, slowly drizzle in the olive oil ad season with salt.
- Peel and dice the cucumber into a 1/4-inch dice. Toss with salt, citron vinegar and agave nectar. Place inside a cryovac bag and compress.
- Yield: 4 servings
- Arrange the shrimp on the plate and garnish with remaining components.
AVOCADO AND SHRIMP TERRINE
The pale green of avocado paired with the pink shrimp and red sauce make this dish as pretty as it is easy to prepare. This recipe is a lighter and more refined version of guacamole and can be served as a lunch entrée as well as an appetizer. The terrine can be made up to a day in advance and kept refrigerated, and the shrimp and tomato sauce can also be done at that time. Allow the shrimp to reach room temperature and reheat the sauce slightly before serving.
Provided by Great Chefs
Number Of Ingredients 16
Steps:
- Line a 9-by-5-inch loaf pan with parchment paper or plastic wrap, leaving enough hanging over the sides to cover the top of the mousse. Set aside. Squeeze the lemon juice into a small bowl. Peel and pit all the avocadoes, dipping the cut pieces in the lemon juice to prevent discoloration. Set aside four halves and cube the remaining avocados in a large mixing bowl. They should yield about 7 to 8 cups. Add the mustard, Worcestershire, remaining lemon juice, salt, and pepper. Mash well, using an electric mixer or your hands. In a chilled bowl, whip the cream until soft peaks form. Fold the whipped cream into the avocado mixture, adjust seasoning as needed, and pour half the mixture into the prepared mold. Take the four remaining avocado halves and place them, hollow side up, in the loaf pan. Tap it down on the counter to remove any air holes and fill with the remaining avocado mousse. Smooth the top. Fold the parchment or plastic over the top, pressing it on the surface, and refrigerate for at least 1 hour before serving. To make the sauce: Combine the tomatoes, cream, and lemon juice in a small saucepan and stew them over medium heat for 5 minutes, stirring frequently. Add the basil, season with salt and pepper, and set aside. To prepare the shrimp: Bring the wine and water to a boil and season the liquid lightly with salt and pepper. Add the shrimp. When the liquid returns to a boil, take the pan from the heat. Let the shrimp stand for 3 minutes, then drain in a colander and run cool water over the shrimp to stop the cooking. Drain on paper towels. To serve: Unmold the terrine, inverting it onto a platter, and remove the parchment or plastic. Spoon a bed of tomato sauce on each serving plate. Slice the terrine with an electric knife, or a serrated knife dipping in warm water between each cut. Place a slice in the center of each plate. Garnish each plate with three shrimp and two basil sprigs.
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