We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy.
Recipe Detail Page
Avocado Mousse with Spiced Shrimp
Autumn 2016
This is an unconventional mousse with lots of flavour. The shrimps are served separately. Guests can dollop a little mousse onto a vegetable or tortilla chip and top with shrimp. This could also be served as a first course by frying corn tortillas, breaking them up and plating with the mousse and the shrimps (top with some radish sprouts for a pretty garnish). Argentinian shrimp, which is becoming more available, is sweeter than other types of shrimp and makes a good choice for this dish. Place plastic wrap right on top of the mousse to keep the colour.
Serves 8
SHRIMP
Salt
1 lb (500 g) large shelled shrimp
½ cup (125 mL) white wine
½ cup (125 mL) water
½ cup (125 mL) sliced red onion
¼ cup (60 mL) cilantro leaves and stalks
2 garlic cloves, sliced
1 tsp (5 mL) Mexican chili powder
1 tsp (5 mL) ground cumin
½ tsp (2 mL) ground coriander
½ tsp (2 mL) chili flakes
MOUSSE
¼ cup (60 mL) mascarpone or cream cheese
¼ cup (60 mL) finely chopped red onion
½ tsp (2 mL) chili flakes
2 tsp (10 mL) ground cumin
2 tbsp (30 mL) lime juice
2 ripe avocadoes
Salt
GARNISH
2 tbsp (30 mL) cilantro leaves
Vegetable chips or tortilla chips
1 Salt shrimp lightly and set aside. Bring wine, water, red onion, cilantro, garlic, chili powder, cumin, coriander and chili flakes to boil in a wide pot. Add shrimp, reduce heat to medium-low and cook shrimp until pink and slightly curled, about 3 minutes. Let cool in liquid.
2 Combine mascarpone, red onion, chili flakes, cumin and lime juice in a bowl. Cut avocadoes in half lengthwise, remove pit and use a spoon to scoop flesh into mascarpone bowl. Beat with an electric beater until combined and fluffy. Season well with salt. Pile into a serving bowl and garnish with cilantro. Serve with shrimp and vegetable chips.
Serves 8