Shrimp Terrine With Cucumber Whipped Grapefruit And Avocado Puree Recipes

SWEET AVOCADO PUREE

Steps:

• With the back of a spoon, press the avocados through a sieve into a bowl. Add the lime juice and sweeten with sugar.
• Transfer the puree to 4 chilled wine glasses and garnish with raspberries, mint and/or pistachio nuts.

BARBECUE MARLIN WITH SPICY YELLOW RICE WITH RED BEANS, AND AVOCADO PUREE

Steps:

• Combine the ancho chile powder, sugar, ground fennel, cumin, 1 teaspoon salt, and 1/4 teaspoon ground pepper in a small bowl. Sprinkle 1 side of the marlin with about 1 teaspoon of the spice mixture. Heat oil in a large saute pan and sear the fish, spice-side down, until golden brown. Turn the fish over and cook for 3 to 4 minutes. Brush with the barbecue sauce, turn over, and cook for 30 seconds. Turn over and brush with more of the sauce. Keep warm. In the center of each of 4 dinner plates, place 2 heaping tablespoons of Spicy Yellow Rice with Red Beans. Place a marlin fillet on top of the rice at an angle. On one side of the marlin fillet, at the base of the mound of rice, place a dollop of Avocado Puree.
• Heat oil in a medium saucepan over medium-high heat. Add the onions and cook until soft. Add the garlic and cook 1 minute. Add the ancho, cumin, and cayenne and cook for 2 minutes. Add the rice and stir to coat each grain with the mixture. Add the water and saffron, and salt, to taste. Bring to a boil. Cover the pot, lower the heat, and cook for 12 to 15 minutes, until the water is absorbed and the rice is tender. Fold in the beans and green onions and re-season.
• Place avocado and lime juice in a food processor and process until smooth. Add the honey and pulse 3 times. Add the cilantro and pulse until just combined but there are still some flecks. Season with salt and pepper, to taste.

SHRIMP AND GRAPEFRUIT SKEWERS

Steps:

• For the dressing: In a small bowl, whisk together the grapefruit juice, oil, mint, zest, chile paste and salt. Set aside to let the flavors marry.
• For the skewers: Preheat a grill pan set over medium-high heat. Skewer one shrimp in a "C" shape, followed by a grapefruit segment, then followed by another shrimp. Continue skewering the remaining shrimp and grapefruit segments. Sprinkle the salt evenly over the skewers and drizzle with the olive oil. Grill the skewers until cooked through and opaque, about 3 minutes per side. Spoon the dressing over the shrimp and serve.

AVOCADO AND SHRIMP TERRINE

Steps:

• Line a 9-by-5-inch loaf pan with parchment paper or plastic wrap, leaving enough hanging over the sides to cover the top of the mousse. Set aside. Squeeze the lemon juice into a small bowl. Peel and pit all the avocadoes, dipping the cut pieces in the lemon juice to prevent discoloration. Set aside four halves and cube the remaining avocados in a large mixing bowl. They should yield about 7 to 8 cups. Add the mustard, Worcestershire, remaining lemon juice, salt, and pepper. Mash well, using an electric mixer or your hands. In a chilled bowl, whip the cream until soft peaks form. Fold the whipped cream into the avocado mixture, adjust seasoning as needed, and pour half the mixture into the prepared mold. Take the four remaining avocado halves and place them, hollow side up, in the loaf pan. Tap it down on the counter to remove any air holes and fill with the remaining avocado mousse. Smooth the top. Fold the parchment or plastic over the top, pressing it on the surface, and refrigerate for at least 1 hour before serving. To make the sauce: Combine the tomatoes, cream, and lemon juice in a small saucepan and stew them over medium heat for 5 minutes, stirring frequently. Add the basil, season with salt and pepper, and set aside. To prepare the shrimp: Bring the wine and water to a boil and season the liquid lightly with salt and pepper. Add the shrimp. When the liquid returns to a boil, take the pan from the heat. Let the shrimp stand for 3 minutes, then drain in a colander and run cool water over the shrimp to stop the cooking. Drain on paper towels. To serve: Unmold the terrine, inverting it onto a platter, and remove the parchment or plastic. Spoon a bed of tomato sauce on each serving plate. Slice the terrine with an electric knife, or a serrated knife dipping in warm water between each cut. Place a slice in the center of each plate. Garnish each plate with three shrimp and two basil sprigs.

L'ERMITAGE'S TERRINE DE LANGOUSTINES (SHRIMP PATE)

Steps:

• Preheat oven to 300 degrees.
• Shell and devein langoustines. Sprinkle with salt and pepper.
• Heat butter in large skillet and add langoustines. Cook, stirring, about a minute or just until langoustines lose raw look. Remove skillet from heat and sprinkle on Cognac.
• Shell and devein shrimp. Put uncooked shrimp in container of food processor and add salt, pepper and nutmeg. Start processing while gradually adding cream.
• Spoon and scrape pureed shrimp mixture into mixing bowl. Add cooked langoustines plus any pan liquid and blend.
• Butter 2-quart glass loaf pan (9 by 5 by 3 inches) and spoon and scrape mixture into it. Smooth over top. Cut out rectangle of wax paper that will fit neatly over mixture. Butter it and place it buttered side down over mixture. Cover closely with foil.
• Set baking dish in basin of simmering water and place in oven. Bake 1 hour 15 minutes. Remove from oven. Remove pate from water bath. Let cool to room temperature, then chill.
• Unmold and serve sliced with green sauce on the side.