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"To cook is to
create. And to create well...is an act of integrity, and faith."
on a Mousse of Avocado
"The discovery of a new dish does more for the
happiness of the human race
than the discovery of a star."
Recipe of the Day Categories:
Friday, November 10, 2006
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Shrimp on a Mousse of
medium shrimp (about 3/4 pound) shelled and deveined
scallion, thinly sliced
medium shallot, thinly sliced
teaspoon minced garlic
tablespoon plus 2 teaspoons Sherry vinegar
cup extra-virgin olive oil
cup heavy cream
ripe avocado, peeled and sliced
tablespoon lemon juice
ripe medium tomatoes, peeled, seeded, finely chopped, well drained
teaspoon freshly ground black pepper
sprigs of watercress and slivers of tomato
the shrimp into a large saucepan of boiling water. When water returns to a boil cook until shrimp are pink and loosely
curled, about 30 seconds. Drain
at once. Cut the shrimp
lengthwise in half.
scallion, shallot and garlic in a jar with 1/8 teaspoon salt. Add 1 tablespoon vinegar and let stand at room temperature 30
minutes. Add olive oil, cover
tightly and shake to blend well.
a medium bowl beat cream until it forms stiff peaks. Place avocado in food processor with lemon juice and remaining 2
teaspoons vinegar. Purée
until smooth. Place the
avocado in a medium bowl and fold in chopped tomatoes. Fold in whipped cream and season with remaining
1/4 teaspoon each
salt and pepper. Cover and
refrigerate for up to 2 hours.
serve, spoon 3 scoops avocado mousse onto each of 6 chilled plates.
Place a few sprigs of watercress in the center. Arrange the shrimp over the mounds of avocado and drizzle 1
tablespoon vinaigrette over each salad.
Garnish with slivers of tomato.
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