Avocado-Shrimp Cocktail in Aspic
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 5 min |
| Total: | 20 min |
servings
| Category: | Appetizers |
| Subcategory: | Cocktails |
| Source: | Chef Robert Villeneuve |
Recipe ingredients
- 1 envelope Knox gelatine
- 1 cup (250 mL) tomato-clam cocktail
- 12 Irresistibles jumbo cooked, peeled and deveined, tail on shrimp*
- 1 fully ripe avocado
- 1 tsp. (5 mL) Irresistibles lemon juice*
- 1 green onion, 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 ½-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.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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