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Avocado-Shrimp Cocktail in Aspic
2013-08-06
https://www.metro.ca/userfiles/image/recipes/cocktail-crevettes-avocat-gelee-5342.jpg
PT15M
PT05M
PT20M
Pour tomato-clam cocktail into a pot, add gelatine and simmer on medium-low, keeping it under a boil.Divide into two equal parts and cool.Thaw shrimp according to package instructions, remove tails from all but 2 shrimp.Cut avocado into 1/2-in. (1-cm) dice.Add lemon juice, green onion, salt, pepper and tabasco.Coriander Tomato-clam cocktailAdd chopped coriander to half of the jellied tomato-clam cocktail.Season lightly with salt and pepper.Horseradish Tomato-clam cocktailAdd horseradish and sour cream or mayonnaise to the remaining jellied tomato-clam cocktail.Divide the coriander tomato-clam cocktail equally between 2 Old Fashioned glasses or ramekins.Add diced avocado.Add horseradish tomato-clam cocktail.Add 5 shrimp, an endive leaf and 1 tail-on shrimp to each glass.Top with a dollop of sour cream and a coriander leaf.Refrigerate and serve well chilled.Serve with sesame breadsticks.
2
Chef Robert Villeneuve
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0
0
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1 envelope gelatine
1 cup (250 mL) tomato-clam cocktail
12 jumbo cooked, peeled and deveined, tail on shrimp
1 fully ripe avocado
1 tsp. (5 mL) lemon juice
1 green onions, minced
salt and pepper to taste
a few drops of Tabasco
1 tsp. (5 mL) chopped fresh coriander
2 Tbsp. (30 mL) sour cream or mayonnaise
1 tsp. (5 mL) horseradish
2 endive leaves
2 coriander leaves as garnish
sesame breadsticks to taste
Avocado-Shrimp Cocktail in Aspic
2
servings
0:15
Preparation
0:05
COOKING
0:20
TOTAL TIME
Ingredients
-
1
envelope gelatine
-
1 cup
(250 mL)tomato-clam cocktail
-
12
jumbo cooked, peeled and deveined, tail on shrimpYou might like:
![]()
Flyer Deals
(3)
FRESH ATLANTIC SALMON FILLETS VALUE PACK OR SMOKED STEELHEAD SALMON WHOLE CANADIAN LOBSTERS
$9.99 ea.
MIN 900 g, or 300 g, or 350 g, FROZEN
FRESH ATLANTIC SALMON FILLETS VALUE PACK OR SMOKED STEELHEAD SALMON WHOLE CANADIAN LOBSTERS
$9.99 ea.
MIN 900 g, or 300 g, or 350 g, FROZEN
FRESH ATLANTIC SALMON FILLETS VALUE PACK OR SMOKED STEELHEAD SALMON WHOLE CANADIAN LOBSTERS
$9.99 /lb
MIN 900 g, or 300 g, or 350 g, FROZEN
-
1
fully ripe avocadoYou might like:
![]()
Flyer Deals
(2)
LEMONS OR AVOCADOS
$4.99 ea.
2 lb PRODUCT OF TURKEY OR SPAIN or 5 PK PRODUCT OF MEXICO OR PERU
LEMONS OR AVOCADOS
$4.99 ea.
2 lb PRODUCT OF TURKEY OR SPAIN or 5 PK PRODUCT OF MEXICO OR PERU
-
1 tsp.
(5 mL)lemon juice
-
1
green onions, mincedYou might like:
![]()
Flyer Deal
(1)
YELLOW ONIONS
$2.49 ea.
2 lb PRODUCT OF ONTARIO CANADA No. 1 GRADE
-
salt and pepper to taste
-
a few drops of Tabasco
-
1 tsp.
(5 mL)chopped fresh coriander
-
2 Tbsp.
(30 mL)sour cream or mayonnaise
-
1 tsp.
(5 mL)horseradish
-
2
endive leavesYou might like:
![]()
Flyer Deals
(2)
RADICCHIO
$3.99 /lb
PRODUCT OF U.S.A. OR MEXICO
ATTITUDE SPRING MIX OR CAESAR SALAD KITS
$4.99 ea.
155 - 175 g
-
2
coriander leaves as garnish
-
sesame breadsticks to tasteYou might like:
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Flyer Deals
(3)
VILLAGGIO ITALIAN STYLE BUNS, BREADS OR COUNTRY HARVEST BREADS
2 for/ $6.00
SELECTED SIZES, SELECTED VARIETIES
VILLAGGIO ITALIAN STYLE BUNS, BREADS OR COUNTRY HARVEST BREADS
2 for/ $6.00
SELECTED SIZES, SELECTED VARIETIES
VILLAGGIO ITALIAN STYLE BUNS, BREADS OR COUNTRY HARVEST BREADS
2 for/ $6.00
SELECTED SIZES, SELECTED VARIETIES
Preparation
Pour tomato-clam cocktail into a pot, add gelatine and simmer on medium-low, keeping it under a boil.
Divide into two equal parts and cool.
Thaw shrimp according to package instructions, remove tails from all but 2 shrimp.
Cut avocado into 1/2-in. (1-cm) dice.
Add lemon juice, green onion, salt, pepper and tabasco.
Coriander Tomato-clam cocktail
Add chopped coriander to half of the jellied tomato-clam cocktail.
Season lightly with salt and pepper.
Horseradish Tomato-clam cocktail
Add horseradish and sour cream or mayonnaise to the remaining jellied tomato-clam cocktail.
Divide the coriander tomato-clam cocktail equally between 2 Old Fashioned glasses or ramekins.
Add diced avocado.
Add horseradish tomato-clam cocktail.
Add 5 shrimp, an endive leaf and 1 tail-on shrimp to each glass.
Top with a dollop of sour cream and a coriander leaf.
Refrigerate and serve well chilled.
Serve with sesame breadsticks.
Source :
Chef Robert Villeneuve
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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