Shrimp Terrine with Cucumber, Whipped Grapefruit, and Avocado Puree

Total Time:
1 hr 35 min
1 hr 25 min
10 min

4 servings

  • Shrimp Carpacio:
  • 1 pound peeled and deveined shrimp
  • 3 .6 grams activa RM
  • 2 teaspoon chopped chervil
  • Salt
  • Cayenne pepper, to taste
  • Special equipment: cryovac bag
  • Whipped Grapefruit:
  • 260 grams grapefruit juice (2 large grapefruits)
  • 10 grams agave nectar
  • 4 grams versa whip 600k
  • .65 grams xanthan gum
  • Avocado Puree:
  • 1 ripe avocado
  • 1 teaspoon glucose
  • 1 tablespoon fresh lime juice
  • 2 tablespoons extra-virgin olive oil
  • Salt
  • Cucumber:
  • 1 English cucumber
  • Salt
  • 1 tablespoon citron vinegar
  • Agave nectar, to taste
  • Garnish:
  • Shaved jalapeno
  • Micro flowers
  • Cilantro leaves
  • Wild char roe
  • Micro amaranth
Shrimp Carpacio:
  • Dice the shrimp and toss with activa, chervil, salt and cayenne to distribute evenly. Place inside a cryovac bag and cook, sous vide-style, at 130 degrees F for 10 minutes. Place in ice bath and slice thinly when completely cooled.

Whipped Grapefruit:
  • Place grapefruit juice, agave nectar, versa whip and xanthan gum in a bowl and whisk until it reaches a meringue like texture.

Avocado Puree:
  • Place avocado, glucose and lime juice in a blender and process until smooth, slowly drizzle in the olive oil ad season with salt.

  • Peel and dice the cucumber into a 1/4-inch dice. Toss with salt, citron vinegar and agave nectar. Place inside a cryovac bag and compress.

  • Yield: 4 servings

  • Arrange the shrimp on the plate and garnish with remaining components.

  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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