Tropical Shrimp Cocktail Terrine Recipes

SHRIMP TERRINE WITH CUCUMBER, WHIPPED GRAPEFRUIT, AND AVOCADO PUREE

Shrimp Terrine with Cucumber, Whipped Grapefruit, and Avocado Puree image

Provided by Food Network

Time 1h35m

Yield 4 servings

Number Of Ingredients 23

Ingredients

1 pound peeled and deveined shrimp
3.6 grams activa RM
2 teaspoon chopped chervil
Salt
Cayenne pepper, to taste
260 grams grapefruit juice (2 large grapefruits)
10 grams agave nectar
4 grams versa whip 600k
.65 grams xanthan gum
1 ripe avocado
1 teaspoon glucose
1 tablespoon fresh lime juice
2 tablespoons extra-virgin olive oil
Salt
1 English cucumber
Salt
1 tablespoon citron vinegar
Agave nectar, to taste
Shaved jalapeno
Micro flowers
Cilantro leaves
Wild char roe
Micro amaranth

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.

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