Avocado& Shrimp Terrine

* Exported from MasterCook *

Avocado & Shrimp Terrine

Recipe By : Southwest Tastes, PBS Great Chef Series
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Awesome
Party Southwestern

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
---FOR MOUSSE----
8 sm avocado -- ripe, haas*
4 lemons -- juiced
1 tbsp dijon mustard
dash Worcestershire sauce
salt and white pepper
1/2 c heavy cream
---SAUCE---
8 plum tomatoes -- peel, seed, dice
3 tbsp heavy cream
1 tbsp lemon juice -- fresh
2 tbsp basil -- fresh, chopped
salt and pepper
---SHRIMP---
1 c dry white wine
1 c water
salt and pepper
2 lb shrimp -- fresh, cleaned

*Should have 7 to 8 cups of pulp.

Line a 9x5 inch loaf pan with parchment paper, leaving tags hanging over
edge. Peel 6 avocados and mash well with mustard, Worcestershire, lemon
juice, salt and pepper. Whip cream to soft peaks. Fold whipped cream into
avocado. Pour half mixture in loaf pan and bang on table to level and drive
out air bubbles. Peel two remaining avocados and halve them. Place cut
side down up mold. Tap mold again. Top with rest of mousse. Tap, smooth
top, and put a piece of parchment right on surface of mousse. Chill.

For sauce, stew tomatoes, cream, lemon juice for about 5 minutes, stirring
frequently. Cool and add basil and s&p if needed.

Bring wine and water to boil. Add salt and shrimp. Simmer gently 'til
done, remove, drain and cool.

Unmold mousse. Spread sauce on long edges of mold letting it drip down the
sides. Garnish center of mold with shrimp, and green things like chives or
cilantro. Take your bows!


- - - - - - - - - - - - - - - - - -