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Friday, November 4, 2016

Avocado Shrimp Mousse

1 pack plain gelatin
3 medium avocados, mashed
1 tbsp fresh lemon juice
1 tsp dried oregano
½ tsp dried cumin
2 cups sour cream or plain yogurt
3 cup fresh cilantro leaves
160-180 g cooked shrimp
1 cup black olives, pitted and chopped
Crackers or tortilla wedges
1 greased 10-inch quiche pan.

In a small saucepan, sprinkle the gelatin over ¼ cup cold water. Let stand for 5 minutes to soften. Cook over medium heat just until the water is boiling and the gelatin has dissolved. In a food processor, combine the avocado, lemon juice, herbs and spices, sour cream, cilantro, and gelatin. Process until smooth. Pour the mixture into the prepared pan. Cover with plastic wrap and refrigerate until firm, about 6 hours.
To unmold, run the tip of a sharp knife around the edges of the pan and invert the pan on a flat platter. Arrange the shrimp and black olives in circles on top.
Serve with crackers or tortilla wedges.

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