Avocado Mousse With Shrimp Sauce Recipes

AVOCADO MOUSSE WITH SHRIMP SAUCE

Steps:

• Thoroughly mix the cold water and gelatin, and set aside for 5 minutes. Add the hot water, and stir continuouslyuntil the gelatin has dissolved, about 3 minutes. Add the tomato sauce, vinegar, salt, mayonnaise, olive oil and lemon juice, and mix well. Cover the bowl with foil or plastic wrap, and place in the freezer until the mixture has jelled to the consistency of thick cream, about 20 minutes.
• Peel the avocados, and cut into 1/2-inch squares. Fold the cubes gently into the tomato mixture.
• Lightly grease the inside of a tube pan. Pour the mixture into the pan, cover, and chill until firm, about 2 hours.
• When ready to serve, unmold onto a serving platter, and pour the cold shrimp sauce into the center and around the outside of the mold. Garnish with 6 shrimp reserved from shrimp sauce recipe that follows.

5-INGREDIENT SHRIMP AND AVOCADO STIR-FRY WITH LEMON

Steps:

• Heat a large skillet over medium-high heat and add 2 teaspoons oil for cooking with high-heat, such as canola, grapeseed or rice bran and heat until shimmering. Add the shrimp in a single layer and cook until they turn white halfway through, about 4 minutes. Turn the shrimp and sprinkle in the white parts of the scallions and the lemon zest; cook until the shrimp is done, about 1 minute. Reduce the heat to low and gently stir in the avocado and soy sauce. Sprinkle with freshly ground black pepper and serve with additional lemon wedges.

AVOCADO SOUR CREAM MOUSSE

Steps:

• Sprinkle gelatin over cold water in a small heavy saucepan and let soften 1 minute. Cook over low heat, 1 to 2 minutes, then remove from heat.
• Coarsely mash avocados with a fork in a large bowl. Stir in gelatin mixture along with remaining ingredients until combined well.
• Pour mixture into lightly oiled mold and chill, covered tightly with plastic wrap, until firm, at least 4 hours.
• Run tip of a thin knife between mold and mousse. Tilt mold sideways and tap side of mold against a work surface, turning it, to evenly break seal and loosen mousse. Keeping mold tilted, invert a plate over mold, then invert mousse onto plate.

SHRIMP IN AVOCADO CREAM SAUCE

Steps:

• Melt the butter in a saucepan over low heat, stir in the garlic, and cook 1 to 2 minutes until soft but not browned. Pour in the cream and bring to a simmer. Whisk in the avocado until smooth, return to a simmer, and add the shrimp.
• Cook over medium-low heat just until the shrimp have turned opaque, 5 to 7 minutes. Sprinkle with black pepper, and serve hot.

AVOCADO AND SHRIMP MOUSSE

Steps:

• 1. In a medium saucepan mix gelatin and water let stand for 1 minute. Stir over low heat until gelatin is dissolved. Stir in salt and hot pepper sauce chill until syrupy.2. In a medium bowl combine avocados, sour cream, mayonnaise and lemon juice blend in gelatin. Fold in shrimp and green onion. Spoon into a 3 1/2 -cup mold. Cover and chill until firm.3. Unmold onto a chilled plate. Garnish with parsley, lemon slices and additional shrimp, if desired.

AVOCADO AND SHRIMP MOUSSE

Steps:

• In a medium saucepan mix gelatin and water let stand for 1 minute. Stir over low heat until gelatin is dissolved. Stir in salt and hot pepper sauce chill until syrupy.In a medium bowl combine avocados, sour cream, mayonnaise and lemon juice blend in gelatin. Fold in shrimp and green onion. Spoon into a 3 1/2 -cup mold. Cover and chill until firm.Unmold onto a chilled plate. Garnish with parsley, lemon slices and additional shrimp, if desired.

AVOCADO MOUSSE

Steps:

• Combine avocados, yogurt, lime, vinegar, salt, and pepper in a food processor or blender. Pulse together until avocado is totally blended and smooth and consistency is thick and whipped.

FRESH SHRIMP AND AVOCADO NACHOS

Steps:

• In a large bowl, combine tomatoes, tomatillos, peppers, onion, cilantro, oil, 1 tablespoon lime juice, vinegar, garlic, salt and oregano. Cover and refrigerate until chilled, at least 30 minutes. Stir in shrimp., For avocado cream, mash 1 avocado with sour cream and 1 tablespoon remaining lime juice until smooth. Cube remaining avocado and toss with remaining 1 tablespoon lime juice., To serve, arrange chips on a large platter. Top with shrimp mixture, cubed avocado, lettuce and avocado cream; serve immediately.

SHRIMP WITH AVOCADOS

Steps:

• Cook shrimp in a 5-quart pot of boiling salted water* until just cooked through, 2 to 3 minutes, then drain in a colander.
• Whisk together vinegar, oil, capers, salt, pepper, celery seeds, and Tabasco in a large bowl, then add warm shrimp, onion, celery, and bay leaves and toss to combine. Marinate, covered and chilled, 24 hours to 2 days.
• Just before serving, discard bay leaves. Quarter, pit, and peel avocados and cut into 3/4-inch cubes. Gently stir into shrimp salad, then spoon over lettuce.
• When salting water for cooking, use 1 tablespoon salt for every 4 quarts water.

AVOCADO SHRIMP SALSA

Steps:

• In a large bowl, combine the first 11 ingredients. Serve with tortilla chips.