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Recipe Name: Avocado And Shrimp Terrine Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Appetizers Comments:
Preparation Time:
Number of Servings: 1

8 Avocado, ripe haas*
4 Lemons, juiced
1 Tablespoon(s) Dijon mustard
Dash(s) Worcestershire sauce
Salt and white pepper
1/2 Cup(s) Heavy cream
8 Plum tomatoes, peel seed
1 Tablespoon(s) Lemon juice, fresh
2 Tablespoon(s) Basil, fresh chopped
Salt and pepper
1 Cup(s) Dry white wine
1 Cup(s) Water
2 Pound(s) 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! Posted to EAT-L Digest 02 Sep 96 Date: Tue, 3 Sep 1996
18:01:46 -0500 From: Johnette Hassell <hassell@EECS.TULANE.EDU>

Nutrition (calculated from recipe ingredients)
Calories: 1452
Calories From Fat: 626
Total Fat: 71g
Cholesterol: 1367.8mg
Sodium: 5411.4mg
Potassium: 1650.9mg
Carbohydrates: 29.4g
Fiber: 4g
Sugar: 4.5g
Protein: 130g

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