Avocado and Shrimp Terrine

Title: Avocado and Shrimp Terrine
Categories: Appetizers, Southwester
Yield: 1 Servings

———————————FOR MOUSSE———————————
8 sm Avocado; ripe, haas*
4 Lemons; juiced
1 tb Dijon mustard
ds Worcestershire sauce
Salt and white pepper
1/2 c Heavy cream

———————————–SAUCE———————————–
8 Plum tomatoes; peel, seed,
-dice
3 tb Heavy cream
1 tb Lemon juice; fresh
2 tb 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 9×5 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