Avocado And Shrimp Mousse Food

SHRIMP WITH AVOCADOS

Steps:

• Cook shrimp in a 5-quart pot of boiling salted water* until just cooked through, 2 to 3 minutes, then drain in a colander.
• Whisk together vinegar, oil, capers, salt, pepper, celery seeds, and Tabasco in a large bowl, then add warm shrimp, onion, celery, and bay leaves and toss to combine. Marinate, covered and chilled, 24 hours to 2 days.
• Just before serving, discard bay leaves. Quarter, pit, and peel avocados and cut into 3/4-inch cubes. Gently stir into shrimp salad, then spoon over lettuce.
• When salting water for cooking, use 1 tablespoon salt for every 4 quarts water.

AVOCADO MOUSSE WITH SHRIMP SAUCE

Steps:

• Thoroughly mix the cold water and gelatin, and set aside for 5 minutes. Add the hot water, and stir continuouslyuntil the gelatin has dissolved, about 3 minutes. Add the tomato sauce, vinegar, salt, mayonnaise, olive oil and lemon juice, and mix well. Cover the bowl with foil or plastic wrap, and place in the freezer until the mixture has jelled to the consistency of thick cream, about 20 minutes.
• Peel the avocados, and cut into 1/2-inch squares. Fold the cubes gently into the tomato mixture.
• Lightly grease the inside of a tube pan. Pour the mixture into the pan, cover, and chill until firm, about 2 hours.
• When ready to serve, unmold onto a serving platter, and pour the cold shrimp sauce into the center and around the outside of the mold. Garnish with 6 shrimp reserved from shrimp sauce recipe that follows.

AVOCADO AND SHRIMP MOUSSE

Steps:

• 1. In a medium saucepan mix gelatin and water let stand for 1 minute. Stir over low heat until gelatin is dissolved. Stir in salt and hot pepper sauce chill until syrupy.2. In a medium bowl combine avocados, sour cream, mayonnaise and lemon juice blend in gelatin. Fold in shrimp and green onion. Spoon into a 3 1/2 -cup mold. Cover and chill until firm.3. Unmold onto a chilled plate. Garnish with parsley, lemon slices and additional shrimp, if desired.

AVOCADO AND SMOKED SALMON MOUSSE

Steps:

• Line a 4-cup round mold with plastic wrap.
• Lay about 1/3 of the salmon over the plastic wrap, overlapping each slice slightly and hanging the ends over the edge, to cover the mold.
• Chop the remaining salmon into 1/2-inch pieces and set aside.
• In the bowl of an electric mixer, combine the cream cheese and sour cream until creamy and well combined.
• Add the hot pepper sauce and salt and stir well. In a small saucepan, heat the lemon juice over very low heat.
• Pour into a 1/2-cup ramekin and sprinkle with the gelatin, stirring until the gelatin is dissolved.
• Remove from the heat and stir into the cream cheese mixture.
• Fold in the chopped smoked salmon and scallions.
• Spoon 1/3 of the mousse into the mold, top with a layer of avocado slices, then gently spread with 1/2 the salmon roe.
• Spread 1/3 of the mousse on top of the roe, and top with the remaining avocado slices and roe.
• Spread the remaining mousse over the top and fold the overhanging salmon strips over to completely enclose the mousse.
• Cover with the plastic wrap and chill until firm, about 3 hours.
• To unmold, place the mold in a bowl of warm water for 10 seconds.
• Unwrap the plastic from the bottom of the mold and invert the mold onto a serving plate.
• Gently shake to release the mold and unwrap completely.
• Serve with toasted croutons or crackers or seasoned party pitas, for dipping.

AVOCADO AND LIME DESSERT MOUSSE

Steps:

• Put everything in the food processor and blend until smooth, enjoy straight away in small glass bowls.

AVOCADO AND SHRIMP SUSHI

Steps:

• Prepare rice according to package directions. Stir in vinegar; cover and cool to room temperature.
• Combine wasabi and avocado in a small bowl, and set aside. Combine cilantro and shrimp in another small bowl; toss well.
• Cut off top quarter of nori sheets along short end. Place 1 nori sheet, shiny side down, on a sushi mat covered with plastic wrap, with long end toward you.
• Pat 3/4 cup rice mixture evenly over nori with moist hands, leaving a 1-inch border on one long end of nori. Spread 1 tablespoon avocado mixture over rice.
• Arrange 8 shrimp pieces, 2 chives, and 2 cucumber strips along bottom third of rice-covered nori.
• Lift edge of nori closest to you; fold over filling. Lift bottom edge of sushi mat; roll toward top edge, pressing firmly on sushi roll.
• Continue rolling to top edge; press mat to seal sushi roll. Let rest, seam side down, for 5 minutes.
• Slice crosswise into 8 pieces. Repeat procedure with remaining nori, rice mixture, avocado mixture, shrimp mixture, chives, and cucumber.

AVOCADO AND SHRIMP MOUSSE

Steps:

• In a medium saucepan mix gelatin and water let stand for 1 minute. Stir over low heat until gelatin is dissolved. Stir in salt and hot pepper sauce chill until syrupy.In a medium bowl combine avocados, sour cream, mayonnaise and lemon juice blend in gelatin. Fold in shrimp and green onion. Spoon into a 3 1/2 -cup mold. Cover and chill until firm.Unmold onto a chilled plate. Garnish with parsley, lemon slices and additional shrimp, if desired.