Recipe - Avocado And Shrimp Terrine

FOR MOUSSE
8 small Avocado; ripe, haas*
4 Lemons; juiced
1 tablespoon Dijon mustard
ds Worcestershire sauce
Salt and white pepper
One half cup Heavy cream

SAUCE
8 Plum tomatoes; peel, seed,
dice
3 tablespoon Heavy cream
1 tablespoon Lemon juice; fresh
2 tablespoon Basil; fresh, chopped
Salt and pepper

SHRIMP
1 cup Dry white wine
1 cup Water
Salt and pepper
2 pound Shrimp; fresh, cleaned

*Should have 7 to 8 cups of pulp.

Line a 9x5 inch loaf pan with parchment paper, leaving tags hanging over
edge. Peel 6 avocados and mash well with mustard, Worcestershire, lemon
juice, salt and pepper. Whip cream to soft peaks. Fold whipped cream into
avocado. Pour half mixture in loaf pan and bang on table to level and
drive out air bubbles. Peel two remaining avocados and halve them. Place
cut side down up mold. Tap mold again. Top with rest of mousse. Tap, smooth
top, and put a piece of parchment right on surface of mousse. Chill.

For sauce, stew tomatoes, cream, lemon juice for about 5 minutes, stirring
frequently. Cool and add basil and s&p if needed.

Bring wine and water to boil. Add salt and shrimp. Simmer gently 'til
done, remove, drain and cool.

Unmold mousse. Spread sauce on long edges of mold letting it drip down the
sides. Garnish center of mold with shrimp, and green things like chives or
cilantro. Take your bows!
Posted to EATL Digest 02 Sep 96

Date: Tue, 3 Sep 1996 18:01:46 0500

From: Johnette Hassell hassell@EECS.TULANE.EDU