Tropical Shrimp Cocktail 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.

GRILLED TROPICAL SHRIMP

Steps:

• Mix the sauce and juice.
• Cut peaches into wedges (you can substitute nectarines).
• Thread skewers: shrimp, fruit, onion wedges; repeat.
• Spray the grill or the kabob pan on the grill.
• Grill over medium for about 5 minutes, until shrimp are pink.
• Baste every minute with sauce and juice mix.

ISLAND TROPICAL SHRIMP WITH FRUIT SALSA

Steps:

• In a large bowl- combine all ingredients except shrimp & set aside.
• Go ahead & preheat your grill to medium heat.
• Toss shrimp in baste mix & grill on lightly oiled grill. Turning once, cook 4 minutes on each side.
• Baste shrimp once more before serving.
• Serve on top of warm fruit salsa.
• Warm Fruit Salsa:.
• In sauté pan over medium heat- sauté oil, onions, garlic and jalapeños for 2- 3 minutes.
• Add fruit and tomatoes, cooking for 2 - 3 minutes, don't stir or over-mix as fruit will break up.
• Add cumin, coriander, lime juice & hot sauce. Cook 1 - 2 minutes, the fruit should be warm, not mushy.
• Add chopped cilantro when ready to serve.
• Serve on top of warm fruit salsa.