Best Avocado Mousse With Shrimp Sauce Recipes

AVOCADO AND SHRIMP TERRINE

Steps:

• 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.

SHRIMP IN AVOCADO CREAM SAUCE

Steps:

• Melt the butter in a saucepan over low heat, stir in the garlic, and cook 1 to 2 minutes until soft but not browned. Pour in the cream and bring to a simmer. Whisk in the avocado until smooth, return to a simmer, and add the shrimp.
• Cook over medium-low heat just until the shrimp have turned opaque, 5 to 7 minutes. Sprinkle with black pepper, and serve hot.

AVOCADO MOUSSE

Steps:

• Combine avocados, yogurt, lime, vinegar, salt, and pepper in a food processor or blender. Pulse together until avocado is totally blended and smooth and consistency is thick and whipped.

SHRIMP WITH AVOCADOS

Steps:

• Cook shrimp in a 5-quart pot of boiling salted water* until just cooked through, 2 to 3 minutes, then drain in a colander.
• Whisk together vinegar, oil, capers, salt, pepper, celery seeds, and Tabasco in a large bowl, then add warm shrimp, onion, celery, and bay leaves and toss to combine. Marinate, covered and chilled, 24 hours to 2 days.
• Just before serving, discard bay leaves. Quarter, pit, and peel avocados and cut into 3/4-inch cubes. Gently stir into shrimp salad, then spoon over lettuce.
• When salting water for cooking, use 1 tablespoon salt for every 4 quarts water.

FRESH SHRIMP AND AVOCADO NACHOS

Steps:

• In a large bowl, combine tomatoes, tomatillos, peppers, onion, cilantro, oil, 1 tablespoon lime juice, vinegar, garlic, salt and oregano. Cover and refrigerate until chilled, at least 30 minutes. Stir in shrimp., For avocado cream, mash 1 avocado with sour cream and 1 tablespoon remaining lime juice until smooth. Cube remaining avocado and toss with remaining 1 tablespoon lime juice., To serve, arrange chips on a large platter. Top with shrimp mixture, cubed avocado, lettuce and avocado cream; serve immediately.

AVOCADO MOUSSE WITH SHRIMP SAUCE

Steps:

• Thoroughly mix the cold water and gelatin, and set aside for 5 minutes. Add the hot water, and stir continuouslyuntil the gelatin has dissolved, about 3 minutes. Add the tomato sauce, vinegar, salt, mayonnaise, olive oil and lemon juice, and mix well. Cover the bowl with foil or plastic wrap, and place in the freezer until the mixture has jelled to the consistency of thick cream, about 20 minutes.
• Peel the avocados, and cut into 1/2-inch squares. Fold the cubes gently into the tomato mixture.
• Lightly grease the inside of a tube pan. Pour the mixture into the pan, cover, and chill until firm, about 2 hours.
• When ready to serve, unmold onto a serving platter, and pour the cold shrimp sauce into the center and around the outside of the mold. Garnish with 6 shrimp reserved from shrimp sauce recipe that follows.

AVOCADO AND SHRIMP MOUSSE

Steps:

• 1. In a medium saucepan mix gelatin and water let stand for 1 minute. Stir over low heat until gelatin is dissolved. Stir in salt and hot pepper sauce chill until syrupy.2. In a medium bowl combine avocados, sour cream, mayonnaise and lemon juice blend in gelatin. Fold in shrimp and green onion. Spoon into a 3 1/2 -cup mold. Cover and chill until firm.3. Unmold onto a chilled plate. Garnish with parsley, lemon slices and additional shrimp, if desired.

AVOCADO STUFFED WITH SHRIMP

Steps:

• In a large bowl, place the shrimp, tomato, onion, cilantro, Miracle Whip, and lime juice. Stir gently until well mixed. Add salt and pepper to taste.
• Cut the avocados in half lengthwise and remove the pits. Place one avocado half on each of 8 small plates. Fill each half with a heaping scoop of the shrimp salad and serve.