4 Avocado peeled, seeded
2 ts Dijon Mustard
1 ts Worcestershire sauce
Lemons to Squeeze
1/2 pt Whipping Cream
1 Avocado peeled, rubbed with
-lemon and sliced 1/2 inch
3 Medium or 4 Large ripe
-plum tomatoes, peeled and
Squeeze of Lemon Juice
1 oz Heavy Cream
3 Medium shrimp per serving.
-peeled, deveined, lightly
2 Basil Leaves (whole)
As you cut avocados drizzle lemon juice on them so that they will not
darken. Mash avocados in a bowl and add the mustard and worcestershire
sauce. In a separate bowl lightly whip the 1/2 pint of whipping cream. The
cream should be a little loose, soft peak stage is the technical term. Fold
cream into avocado mixture.
Place parchment paper in a standard bread pan so that there is enough
paper to cover the top of the filled terrine. Spray the parchment with
release spray. Fill the terrine with 1/2 of the mixture, and refrigerate
for 20 to 30 minutes. Remove terrine from refrigerator, slice the extra
avocado and drizzle lemon juice on it to keep it from darkening, place the
slices on the top of the chilled mixture. Pour other 1/2 of the avocado
melange on top. Drizzle some lemon juice on top and fold parchment paper
over top. Refrigerate for 35 to 40 minutes. While the terrine is chilling,
peel devein and barely poach the shrimp, let the shrimp cool in the
poaching liquid if possible. Set the shrimp aside for the garnish. Separate
nice looking basil leaves for garnish.
Prepare the sauce; roughly cut the tomato into bite size pieces, place in
a small frying pan or saucepan and stew them slightly. Add a little lemon
juice and the cream, mix in a few stray leaves of the basil cut into
strips. The goal is to quickly cook off some of the liquid. Let this sauce
cool to room temperature or below before saucing the dishes.
To unmold, sit the terrine in some warm water for 1 minute or less, and
unmold onto a platter. Slice into 3/4 inch thick pieces and place the
shrimp and basil on the plate with the terrine. Spoon some of the basil
rich sauce over the top.