Avocado and Shrimp Terrine
The pale green of avocado paired with the pink shrimp and red sauce make this dish as pretty as it is easy to prepare. This recipe is a lighter and more refined version of guacamole and can be served as a lunch entrée as well as an appetizer. The terrine can be made up to a day in advance and kept refrigerated, and the shrimp and tomato sauce can also be done at that time. Allow the shrimp to reach room temperature and reheat the sauce slightly before serving.
Ingredients
- Avocado Mousse
- Juice of 4 lemons
- Ripe Avocados - 8 small
- Dijon mustard - 1 tablespoon
- Dash of Worcestershire sauce
- Salt and freshly ground white pepper to taste
- Heavy (whipping) cream - 1/2 cup
- Sauce
- Italian Plum Tomatoes - 8 ripe, peeled, seeded, and diced
- Heavy (whipping) cream - 3 tablespoons
- Fresh lemon juice - 2 tablespoons
- Fresh basil - 2 tablespoons, chopped, or 1/2 teaspoon dried basil
- Salt and freshly ground black pepper
- Shrimp
- Dry white wine - 1 cup
- Water - 1 cup
- Salt and freshly ground white pepper to taste
- Fresh Medium Shrimp - 2 pounds, cleaned and deveined, tails left on
- Basil Sprig Tops - 16 to 20
Instructions
Line a 9-by-5-inch loaf pan with parchment paper or plastic wrap, leaving enough hanging over the sides to cover the top of the mousse. Set aside.
Squeeze the lemon juice into a small bowl. Peel and pit all the avocadoes, dipping the cut pieces in the lemon juice to prevent discoloration. Set aside four halves and cube the remaining avocados in a large mixing bowl. They should yield about 7 to 8 cups. Add the mustard, Worcestershire, remaining lemon juice, salt, and pepper. Mash well, using an electric mixer or your hands.
In a chilled bowl, whip the cream until soft peaks form. Fold the whipped cream into the avocado mixture, adjust seasoning as needed, and pour half the mixture into the prepared mold. Take the four remaining avocado halves and place them, hollow side up, in the loaf pan. Tap it down on the counter to remove any air holes and fill with the remaining avocado mousse. Smooth the top. Fold the parchment or plastic over the top, pressing it on the surface, and refrigerate for at least 1 hour before serving.
To make the sauce: Combine the tomatoes, cream, and lemon juice in a small saucepan and stew them over medium heat for 5 minutes, stirring frequently. Add the basil, season with salt and pepper, and set aside.
To prepare the shrimp: Bring the wine and water to a boil and season the liquid lightly with salt and pepper. Add the shrimp. When the liquid returns to a boil, take the pan from the heat. Let the shrimp stand for 3 minutes, then drain in a colander and run cool water over the shrimp to stop the cooking. Drain on paper towels.
To serve: Unmold the terrine, inverting it onto a platter, and remove the parchment or plastic. Spoon a bed of tomato sauce on each serving plate. Slice the terrine with an electric knife, or a serrated knife dipping in warm water between each cut. Place a slice in the center of each plate. Garnish each plate with three shrimp and two basil sprigs.
