Starter

Shrimp Cocktail with Avocado Mousse

Name: Shrimp Cocktail with Avocado Mousse
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 800 g Fresh shrimps (unpeeled); 2 st Avocado; 1 st Chili (Mild red); 1 dl Cream; 1/2 tsk Sugar; 1 st Garlic clove; 1 st Lemon; 1 tsk Honey; Salt; Pepper

30 min 4 servings

Part of menuShrimp, Arctic Char and Italian Meringue

A true classic in all its simplicity. Shrimp and avocado are a perfect match, with a gentle kick of chilli and a fresh touch of acidity from the lemon bringing everything together. Just as delicious served as a starter as it is enjoyed as a light bite in the evening sun.

Servings

Ingredients

Fresh shrimps (unpeeled)1.8 lb

Avocado2 pcs
Chili (Mild red)1 pcs
Cream3.4 fl oz
Sugar0.5 tsp
Garlic clove1 pcs
Lemon1 pcs
Honey1 tsp
Salt
Pepper

Nutrition per serving

Energy418 kcal

Protein37.5 g

Carbohydrates6.3 g

Fat26.1 g

Fiber5.1 g

Instructions

Avocado mousse Blend one of the avocados in a food processor until smooth. If it is a little firm, add 1 tbsp of the cream, unwhipped. Add the crushed garlic, the honey and a pinch of salt and blend briefly again.

Whip the rest of the cream with the sugar until stiff and fold it into the avocado mixture. Finely chop the chilli, saving a few thin rings for garnish, and fold the chopped chilli into the mousse.

Shrimp salad Peel the shrimp. Dice the other avocado and mix it with the shrimp.

Serving Serve the shrimp salad with the avocado mousse and garnish with the chilli rings. Add a wedge of lemon to squeeze over.

Tips & Inspiration

Avocado

Avocados only ripen after they have been picked. A hard avocado ripens in a few days at room temperature, and faster in a paper bag with an apple or a banana, since they give off ethylene gas. A ripe avocado gives a little when you press near the stem. The flesh darkens quickly in the air, so squeeze over lemon or lime if it is going to stand for a while.

Chilli

Chilli gives a sensation of heat when you eat it. In fact, it acts on the body's heat receptors and makes them send a false signal to the brain that it is hot. After chopping a hot chilli, be careful about touching your eyes or other sensitive parts of your body (or anyone else's), as the active substance can stay on your skin for a long time.