Avocado And Shrimp Mousse Recipes

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AVOCADO AND SHRIMP MOUSSE



Avocado And Shrimp Mousse image

Number Of Ingredients 13

1 envelope unflavored jello
1 cup water cold
1 teaspoon salt
Few drops of hot pepper sauce
1 cup avocado large, puréed (2 avocados)
2/3 cup sour cream
1/3 cup mayonnaise real
1/4 cup lemon juice fresh
1/4 pound shrimp cooked medium, coarsely chopped
2 teaspoons green onions minced
Fresh parsley sprigs
lemon slices
Additional shrimp (optional)

Steps:

  • 1. In a medium saucepan mix gelatin and water let stand for 1 minute. Stir over low heat until gelatin is dissolved. Stir in salt and hot pepper sauce chill until syrupy.2. In a medium bowl combine avocados, sour cream, mayonnaise and lemon juice blend in gelatin. Fold in shrimp and green onion. Spoon into a 3 1/2 -cup mold. Cover and chill until firm.3. Unmold onto a chilled plate. Garnish with parsley, lemon slices and additional shrimp, if desired.

Nutrition Facts : Nutritional Facts Serves

AVOCADO MOUSSE



Avocado Mousse image

This avocado mousse is really easy to whip together and has so much rich, tangy, and zesty flavor. Super versatile, my favorite ways to use it are as a taco, burrito bowl, or fajita topping, or switch it up for a salad dressing (it's particularly good in a Cobb salad), a dip for a crudite platter, or spread on a sandwich or burger.

Provided by Stirs and Stripes

Categories     Sauces and Condiments

Time 5m

Yield 6

Number Of Ingredients 6

2 medium ripe avocados, cubed
¼ cup Greek yogurt
1 medium lime, juiced
1 ½ tablespoons apple cider vinegar
½ teaspoon salt
ground black pepper to taste

Steps:

  • Combine avocados, yogurt, lime, vinegar, salt, and pepper in a food processor or blender. Pulse together until avocado is totally blended and smooth and consistency is thick and whipped.

Nutrition Facts : Calories 15 calories, Carbohydrate 1.5 g, Cholesterol 1.9 mg, Fat 0.9 g, Fiber 0.3 g, Protein 0.6 g, SaturatedFat 0.4 g, Sodium 199.6 mg, Sugar 0.5 g

AVOCADO MOUSSE WITH SHRIMP SAUCE



Avocado Mousse With Shrimp Sauce image

Provided by Nancy Harmon Jenkins

Categories     appetizer

Time 20m

Yield 6 servings

Number Of Ingredients 12

1/2 cup cold water
3 envelopes unflavored gelatin
1 1/2 cups hot water
1 15-ounce can plain tomato sauce
1 tablespoon white vinegar
1 teaspoon salt, or to taste
1/4 cup mayonnaise
2 tablespoons olive oil
4 tablespoons fresh lemon juice
2 ripe avocados
Unflavored salad oil for coating pan
Shrimp sauce (see recipe)

Steps:

  • Thoroughly mix the cold water and gelatin, and set aside for 5 minutes. Add the hot water, and stir continuouslyuntil the gelatin has dissolved, about 3 minutes. Add the tomato sauce, vinegar, salt, mayonnaise, olive oil and lemon juice, and mix well. Cover the bowl with foil or plastic wrap, and place in the freezer until the mixture has jelled to the consistency of thick cream, about 20 minutes.
  • Peel the avocados, and cut into 1/2-inch squares. Fold the cubes gently into the tomato mixture.
  • Lightly grease the inside of a tube pan. Pour the mixture into the pan, cover, and chill until firm, about 2 hours.
  • When ready to serve, unmold onto a serving platter, and pour the cold shrimp sauce into the center and around the outside of the mold. Garnish with 6 shrimp reserved from shrimp sauce recipe that follows.

Nutrition Facts : @context http, Calories 275, UnsaturatedFat 21 grams, Carbohydrate 10 grams, Fat 25 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 581 milligrams, Sugar 3 grams, TransFat 0 grams

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