Shrimp and Avocado Mousse Parfait

Extraordinary Mexican style Shrimp Cocktail

Mike Gonzales of the Hispanic Food Network showing off our delicious shrimp cocktail
Mike Gonzalez of Hispanic Food Network Television showing off our delicious shrimp cocktail

A Cook With Us Recipe
Shrimp and Avocado Mousse Parfait
This Mexican version of the classic shrimp cocktail layers flavors and colors for a scrumptious appetizer.
• 1 lb. bay shrimp
• 8 large prawns, cooked and peeled
• 1 cup bottled chile sauce
• 3 cloves garlic, chopped
• ½ poblano chile, roasted and chopped
• 2 Tbl. red onion, minced
• 2 Tbl. cilantro, chopped
• 1 tsp. horseradish, or to taste
• ½ tsp. smoked paprika
• ½ lime, squeezed
• 2 avocado
• 2 oz. cream cheese
• ½ cup whipping cream
• 1 tsp. sea salt
• 1 tsp. fresh ground pepper
• 8 – 4 oz. glass soufflé cups or small parfait glasses
• Tortilla strips 2″ wide, fried crispy and liberally dusted with smoked paprika

Prepare avocado mousse: In a Cuisinart or blender puree the flesh of the avocados, cream cheese, salt and pepper until creamy and smooth. Whip the cream until very stiff; fold into the avocado. Fill a piping bag with the mixture and carefully pipe into the bottom third of the glass soufflé cups. Refrigerate for 15 minutes to set up.
Prepare shrimp: Rinse and drain the bay shrimp thoroughly. Put in a glass bowl. Mix together the chili sauce, horseradish, garlic, poblano chile, red onion, cilantro, paprika, and the lime juice. Add to the bay shrimp and toss with a spoon. Taste for seasoning. Layer about 3 heaping tablespoons of the shrimp on the chilled avocado mousse. Refrigerate.
Garnish: Push 3-4 tortilla strips into each dish. Place one large shrimp over the rim of each dish. Sprinkle with additional chopped cilantro and serve extra chips on the side.

Makes 8- 4 oz. appetizers.

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