** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1.
Line a 9x5 inch loaf pan with parchment paper, leaving tags hanging over
edge.
2.
Peel 6 avocados and mash well with mustard, Worcestershire, lemon
juice, salt and pepper.
3.
Whip cream to soft peaks.
Fold whipped cream into
avocado.
4.
Pour half mixture in loaf pan and bang on table to level and
drive out air bubbles.
5.
Peel two remaining avocados and halve them.
Place
cut side down up mold.
6.
Tap mold again.
Top with rest of mousse.
Tap, smooth
top, and put a piece of parchment right on surface of mousse.
7.
Chill.
For sauce, stew tomatoes, cream, lemon juice for about 5 minutes, stirring
frequently.
8.
Cool and add basil and s&p if needed.
Bring wine and water to boil.
9.
Add salt and shrimp.
Simmer gently 'til
done, remove, drain and cool.
10.
Unmold mousse.
Spread sauce on long edges of mold letting it drip down the
sides.
11.
Garnish center of mold with shrimp, and green things like chives or
cilantro.
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Dietary Notes:
This recipe is high in Vitamin A with 41% of your daily recommended intake per serving. This recipe is high in Vitamin C with 169% of your daily recommended intake per serving. This recipe is high in Vitamin E with 35% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Shellfish, Tomato, Sulfites, Shrimp, Avocado, Fructose Malabsorption, Mustard, Citric Acid allergies.
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