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Avocado-Shrimp Cocktail in Aspic 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.
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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

Avocado-Shrimp Cocktail in Aspic

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2
servings
0:15
Preparation
0:05
COOKING
0:20
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1
    envelope gelatine
  • 1 cup
    (250 mL)
    tomato-clam cocktail
  • 12
    jumbo cooked, peeled and deveined, tail on shrimp
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  • 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
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  • 2 Tbsp.
    (30 mL)
    sour cream or mayonnaise
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  • 1 tsp.
    (5 mL)
    horseradish
  • 2
    endive leaves
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  • 2
    coriander leaves as garnish
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  • sesame breadsticks to taste
Imprimer ma sélection

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

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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