Avocado-Shrimp Cocktail in Aspic

Avocado-Shrimp Cocktail in Aspic
  • 2 servings
  • 0:15 Preparation
  • 0:05 Cooking
  • 0:20 Total Time

Ingredients

Add all
  • 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 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 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

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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© Société des alcools du Québec, 2007