Name: Shrimp Terrine with Cucumber, Whipped Grapefruit, and Avocado Puree
Prep time: P0Y0M0DT1H25M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT1H35M0.000S
Yield: 4 servings
Ingredients: 1 pound peeled and deveined shrimp; 3.6 grams activa RM; 2 teaspoon chopped chervil; Salt; Cayenne pepper, to taste; 260 grams grapefruit juice (2 large grapefruits); 10 grams agave nectar; 4 grams versa whip 600k; .65 grams xanthan gum; 1 ripe avocado; 1 teaspoon glucose; 1 tablespoon fresh lime juice; 2 tablespoons extra-virgin olive oil; Salt; 1 English cucumber; Salt; 1 tablespoon citron vinegar; Agave nectar, to taste; Shaved jalapeno; Micro flowers; Cilantro leaves; Wild char roe; Micro amaranth

Directions

Special equipment:

cryovac bag

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.

Cucumber:

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

Garnish:

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

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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Shrimp Terrine with Cucumber, Whipped Grapefruit, and Avocado Puree