Shrimp in Avocado Halves
This recipe involves boiling shrimp in a mixture of vegetables and spices, chilling them, and then combining them with gelatin, chicken stock, and herbs. The mixture is then poured into avocado halves and shrimp are arranged inside them. The avocados are then chilled until the gelatin sets and are garnished with watercress or parsley. Canned shrimp can be used instead of fresh shrimp if desired.
Equipment
- Saucepan
- dish or pan
Ingredients
- Boiling Water
- 1 small slice Onion - 1 small slice
- bunch Celery Leaves - bunch
- small piece Bay Leaf - small piece
- 1 1/2 tsp Salt - 7 ml
- 1/4 tsp Dried Leaf Thyme - 1 ml
- 1/4 tsp Dried Leaf Chervil - 1 ml
- 4 Peppercorns 4
- 1 lb Raw Shrimp - 450 g
- 1 envelope Unflavored Gelatin - 1 envelope
- 1/4 cup Cold Water - 60 ml
- 1 1/2 cups Chicken Stock - 375 ml
- 1/4 tsp Dried Leaf Tarragon - 1 ml
- 1/4 tsp Dried Leaf Chervil - 1 ml
- 1 tbsp Wine Vinegar - 15 ml
- 2 tbsp Lemon Juice - 30 ml
- 1/2 tsp Salt - 2 ml
- pinch Pepper - pinch
- Yellow Food Coloring (optional)
- 3 large Ripe Avocados - 3 large
- Watercress or Parsley
Notes
- Fill a saucepan with about 2 inches (5 cm) of boiling water. Add onion, celery leaves, bay leaf, 1 1/2 tsp (7 ml) salt, thyme, 1/4 tsp (1 ml) chervil, and peppercorns. Simmer the mixture for 5 minutes.
- Add the rinsed shrimp to the pan. If necessary, add more boiling water to ensure that the shrimp are covered. Bring the mixture to a boil, then reduce the heat, cover, and simmer for about 5 minutes, or until the shrimp turn bright red.
- Remove the pan from heat and drain the liquid. Allow the shrimp to cool, then shell, clean, and chill them.
- Soak the gelatin in cold water for 5 minutes. In another saucepan, heat the chicken stock, tarragon, and 1/4 tsp (1 ml) chervil to boiling. Remove from heat and add the gelatin pan mixture. Stir until the gelatin is dissolved. Add vinegar, lemon juice, 1/2 tsp (2 ml) salt, pepper, and a few drops of food coloring to tint the mixture a delicate yellow. Place the mixture in ice water and chill until it begins to set.
- Halve the unpeeled avocados and place them 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 the shrimp. Chill until serving time.
- When ready to serve, garnish each avocado half with a sprig of watercress or parsley. If available, place the salads on individual plates on a bed of watercress.
Nutrition
Calories: 250kcal
