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Avocado-Shrimp Cocktail in Aspic
2013-08-06
https://www.metro.ca/userfiles/image/recipes/cocktail-crevettes-avocat-gelee-5342.jpg
PT15M
PT05M
PT20M
Pour tomato-clam cocktail into a pot, add gelatine and simmer on medium-low, keeping it under a boil.Divide into two equal parts and cool.Thaw shrimp according to package instructions, remove tails from all but 2 shrimp.Cut avocado into 1/2-in. (1-cm) dice.Add lemon juice, green onion, salt, pepper and tabasco.Coriander Tomato-clam cocktailAdd chopped coriander to half of the jellied tomato-clam cocktail.Season lightly with salt and pepper.Horseradish Tomato-clam cocktailAdd horseradish and sour cream or mayonnaise to the remaining jellied tomato-clam cocktail.Divide the coriander tomato-clam cocktail equally between 2 Old Fashioned glasses or ramekins.Add diced avocado.Add horseradish tomato-clam cocktail.Add 5 shrimp, an endive leaf and 1 tail-on shrimp to each glass.Top with a dollop of sour cream and a coriander leaf.Refrigerate and serve well chilled.Serve with sesame breadsticks.
2
Chef Robert Villeneuve
0
0
0
0
1 envelope gelatine
1 cup (250 mL) tomato-clam cocktail
12 jumbo cooked, peeled and deveined, tail on shrimp
1 fully ripe avocado
1 tsp. (5 mL) lemon juice
1 green onions, minced
salt and pepper to taste
a few drops of Tabasco
1 tsp. (5 mL) chopped fresh coriander
2 Tbsp. (30 mL) sour cream or mayonnaise
1 tsp. (5 mL) horseradish
2 endive leaves
2 coriander leaves as garnish
sesame breadsticks to taste
Avocado-Shrimp Cocktail in Aspic
2
servings
0:15
Preparation
0:05
COOKING
0:20
TOTAL TIME
Ingredients
-
1
envelope gelatine
-
1 cup
(250 mL)tomato-clam cocktail
-
12
jumbo cooked, peeled and deveined, tail on shrimp
-
1
fully ripe avocado
-
1 tsp.
(5 mL)lemon juice
-
1
green onions, minced
-
salt and pepper to taste
-
a few drops of Tabasco
-
1 tsp.
(5 mL)chopped fresh coriander
-
2 Tbsp.
(30 mL)sour cream or mayonnaise
-
1 tsp.
(5 mL)horseradish
-
2
endive leaves
-
2
coriander leaves as garnish
-
sesame breadsticks to taste
Preparation
Pour tomato-clam cocktail into a pot, add gelatine and simmer on medium-low, keeping it under a boil.
Divide into two equal parts and cool.
Thaw shrimp according to package instructions, remove tails from all but 2 shrimp.
Cut avocado into 1/2-in. (1-cm) dice.
Add lemon juice, green onion, salt, pepper and tabasco.
Coriander Tomato-clam cocktail
Add chopped coriander to half of the jellied tomato-clam cocktail.
Season lightly with salt and pepper.
Horseradish Tomato-clam cocktail
Add horseradish and sour cream or mayonnaise to the remaining jellied tomato-clam cocktail.
Divide the coriander tomato-clam cocktail equally between 2 Old Fashioned glasses or ramekins.
Add diced avocado.
Add horseradish tomato-clam cocktail.
Add 5 shrimp, an endive leaf and 1 tail-on shrimp to each glass.
Top with a dollop of sour cream and a coriander leaf.
Refrigerate and serve well chilled.
Serve with sesame breadsticks.
Source :
Chef Robert Villeneuve
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