Avocado Mousse and Shrimp on Tortilla Chips
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This recipe for Avocado Mousse and Shrimp on Tortilla Chips, from Summer on a Plate by Anna Pump, is the perfect hors d’oeuvre for any outdoor party. To serve it as a first course, simply divide the chips, mousse, and shrimp among small plates.
Avocado Mousse and Shrimp on Tortilla Chips
- Makes 12 hors d'oeuvre or 6 first-course servings -
Adapted from Summer on a Plate by Anna Pump.
Ingredients
2 teaspoons fresh lime juice
1 clove garlic, minced
1/4 cup fresh cilantro leaves
2 ripe avocados, peeled and pitted
1 teaspoon kosher salt
1/2 jalapeño pepper, seeded and minced
1/2 cup chopped onion
1/2 cup heavy cream
1 bunch cilantro, for garnish
One 7-ounce bag tortilla chips
1 1/2 pounds cooked shrimp (about 30 shrimp)
Procedure
1. Combine the lime juice, garlic, cilantro, avocado, salt, jalapeño, and onion in a food processor and process until completely smooth.
2. Whip the cream until soft peaks hold. Fold the avocado purée into the cream.
3. Line a serving plate with cilantro. Heap each chip with a teaspoon of mousse, then top each with a shrimp and place on a serving plate.
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1 Comment:
This was pretty bland. Not bad, but I like a lot more bite to my food. I topped them with a dot of horseradish cocktail sauce and that bling-ed them up a bit. I also added some garlic salt to the mousse as it was pretty un-inspiring.
katwmn1 at 11:25AM on 10/06/08