Avocado and Shrimp Terrine
Delightful avocado mousse with cooked shrimp and a zesty red sauce—light yet flavorful for holiday gatherings. Perfectly presented, this dish sets a sophisticated tone for your dinner party.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cookingbythebook.com.
Cooking tools:
- Loaf pan
- Parchment paper
- Bread knife
- Hand mixer
- Mixing bowl
- Chilled bowl
- Whisk
- Spatula
- Saucepan
- Pot
- Stove
- Slotted spoon
- Paper towel
- Serving platter
- Refrigerator
- Freezer
- Cutting board
- Chef's knife
- Measuring cup
- Measuring spoon
- Spoon
- Plate
- Colander
- Paring knife
Ingredients
- 8 small ripe avocados [7 to 8 cups of pulp]
- Juice of 4 lemons
- 1 tablespoon Dijon mustard
- Dash of Worcestershire sauce
- Salt and white pepper to taste
- ½ cup heavy cream
- 8 ripe Italian plum tomatoes, peeled, seeded, and diced
- 3 tablespoons heavy cream
- 2 teaspoons fresh lemon juice
- 2 tablespoons chopped fresh basil, or ½ teaspoon dried basil
- Salt
- freshly ground pepper
- 1 cup dry white wine
- 1 cup water
- pepper
- 2 pounds fresh medium-sized shrimp, cleaned and deveined
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