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Rating: 5/5 (2 votes cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Medium
Cuisine: American
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 886
% Daily Value**
Total Fat 63g
97%
Saturated Fat 10g
15%
Unsaturated Fat 8g
Cholesterol 328mg
109%
Sodium 1045mg
44%
Total Carbohydrate 49g
16%
Dietary Fiber 31g
122%
Sugars 9g
Protein 37g
Vitamin A  41%Vitamin C  169%
Calcium  28%Iron  33%
Potassium  72%Vitamin E  35%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Avocado and Shrimp Terrine

Date Added: June 16, 2010

Ingredients:

1 Tablespoon Dijon Mustard
1 Cup Dry White Wine
1/2 Cup Heavy Cream
1 Tablespoon Lemon Juice fresh
1 Cup Water warm
4 Lemons juiced
8 Avocados ripe, haas*
8 Plum Tomatoes peel, seed, dice
2 Tablespoons Basil fresh, chopped
2 Pounds Shrimp fresh, cleaned
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Directions:



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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