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.

TROPICAL "SHRIMP" COCKTAIL TERRINE

Steps:

• In a bowl mix pineapple, mango, salt, 4 teaspoons of cilantro and lime juice. Set aside. In a separate bowl, combine "shrimp", Gold's cocktail sauce, mayonnaise, 2 teaspoons of cilantro. Mix well and set aside. In another bowl mash peeled avocados, until creamy. Add a couple pinches of salt and squeeze some lime juice (at least 1/2 a lime or more) on the avocados to prevent them from turning brown. Mix well To assemble the terrines (do this right before serving), place a mold on a plate. Take 1/4 of the pineapple / mango mix and press it on the bottom of the mold. Add 1/4 of "shrimp" mixture and place it on top of the pineapple / mango layer pressing gently to form an even layer. Add 1/4 of mashed avocado and with the help of a spoon gently spread it on top of the "shrimp" layer. Carefully lift the mold. Garnish the top with some Gold's Cocktail Sauce If you do not own a mold you may use a wide clear drinking glass or and layer all the ingredients and serve the cocktail in the cup.