Your Life A to Z Recipe: Wednesday, February 26th, 2014: Spoons of Avocado Mousse with Shrimp

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Spoons of Avocado Mousse with Shrimp

Makes about 24


1 green onion, thinly sliced
1 medium shallot, thinly sliced
1 small clove garlic, finely chopped
¼  teaspoon salt
1 tablespoon sherry vinegar
¼ cup extra virgin olive oil
Avocado Mousse:
1 large or 2 small avocados
1 tablespoon lemon juice
2 teaspoons sherry vinegar
1 cup diced tomato, drained
1/3 cup heavy cream
Salt and freshly ground pepper to taste
1 cup diced cooked shrimp or 24 whole medium cooked shrimp
24 sprigs of cilantro


Vinaigrette: Place the green onion, shallot, garlic, and salt in a jar. Add the vinegar and let stand at room temperature for 30 minutes. Add the olive oil, cover tightly, and shake to blend well.

Mousse: Put the avocado, lemon juice, and vinegar in a food processor and puree until smooth. Turn out into a medium bowl and fold in the chopped tomatoes. With an electric mixer, whip the cream until it forms stiff peaks and fold it into the mousse. Salt and pepper to taste.  If not using immediately, cover with plastic wrap and refrigerate for up to 2 days.

Assembly: Spoon about 1 tablespoon of the mousse onto each individual spoon or into small shot glasses. Top with chopped shrimp or 1 whole shrimp. Drizzle with vinaigrette and garnish with a sprig of cilantro.