Shrimp in Avocado Halves Recipe

Shrimp in Avocado Halves Recipes

Ingredients :

boiling water

1 small slice onion

bunch celery leaves

small piece bay leaf

1 1/2 tsp salt

1/4 tsp dried leaf thyme

1/4 tsp dried leaf chervil

4 peppercorns

1 lb raw shrimp

1 envelope unflavored gelatin

1/4 cup cold water

1 1/2 cups chicken stock

1/4 tsp dried leaf tarragon

1/4 tsp dried leaf chervil

1 tbsp wine vinegar

2 tbsp lemon juice

1/2 tsp salt

pinch pepper

yellow food coloring (optional)

3 large ripe avocados

watercress or parsley

Method :

Put about 2 inches (5cm) boiling water in saucepan. Add onion, celery leaves, bay leaf, 1 1/2 tsp (7ml) salt, thyme, 1/4 tsp (1 ml) chervil and peppercorns and simmer 5 minutes. Drop in rinsed shrimp. Add more boiling water if necessary to cover shrimp. Bring to a boil. Turn down heat, cover and simmer just until shrimp are bright red, about 5 minutes. Remove from heat and drain. Cool shrimp, shell, clean and chill. Add gelatin to cold water and let soak 5 minutes. Combine chicken stock, tarragon and 1/4 tsp (1ml) chervil in saucepan and heat to boiling. Remove from heat and add gelatin mixture. Stir until gelatin is dissolved. Add vinegar, lemon juice, 1/2 tsp salt, pepper and a few drops of food coloring to tint the mixture a delicate yellow. Set in ice water and chill until beginning to set.

Separate the unpeeled avocados into halves and set in a dish or pan, supporting them so they are level. Spoon a little of the slightly thickened gelatin mixture into the hollows of the avocados and over the cut edges (this will keep the cut part from darkening). Arrange the chilled shrimp attractively in the hollows of the avocados. Spoon more gelatin mixture over shrimp. Chill until serving time. Garnish each avocado half with a sprig of watercress or parsley at serving time. Set the salads on individual plates on a bed of watercress if it is available.

Note: Use 2 cans large shrimp rinsed under cold water and chilled instead of fresh shrimp, if desired.

Serves 6

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