This appetizer verrine was inspired by Creole barbecued shrimp, which aren't actually barbecued but are sauteed in butter. The avocado makes a great foil to the spicy shrimp (just as guacamole does to tacos and chili), but you can't make these much in advance if using avocado. Steamed, roughly chopped asparagus works in place of avocado if you want to make the verrines a day ahead and cover them tightly with plastic wrap. Add the creme fraiche and caviar just before serving. Glasses vary in size, so the quantities of some ingredients in the layers may also need to vary to create the best effect.
Makes 6 verrines
1 cup cooked shrimp, cut into 1/2-inch pieces (reserved from shrimp mousse recipe below)
1 large avocado, thinly sliced
3 tablespoons fresh lemon juice
2 cups shrimp mousse (recipe follows)
6 to 8 tablespoons creme fraiche
6 teaspoons caviar (optional garnish; a few capers would also work)
Shrimp Mousse
3 cups (41/50 count) shrimp, peeled and heads removed
1 1/2 teaspoons Cajun spice mixture*
2 tablespoons butter
1 tablespoon lemon juice
1 tablespoon finely chopped red onion
1/2 cup mayonnaise
Dash of Tabasco sauce
1 tablespoon tomato paste
1 cup heavy cream
*Available in supermarket spice section
Toss shrimp with Cajun spice in a bowl and marinate for 30 minutes at room temperature.
Heat a 10-inch skillet over medium heat. Add butter and swirl to melt. Add shrimp and lemon juice and saute until just cooked, about 2 1/2 minutes on the first side and 1 1/2 minutes on the other, or until pink.
Allow shrimp to cool to room temperature.
Put aside 1 cup shrimp for the verrine. Place the other 2 cups in the bowl of a food processor with onion and process until it's a paste. Add mayonnaise, Tabasco sauce and tomato paste and process until well mixed. Refrigerate for 1 hour.
Whip cream to stiff peaks and then fold in shrimp mixture. Refrigerate again until ready to use.
For The Verrine
Layer 1: Chopped shrimp reserved from shrimp mousse recipe.
Layer 2: Coat thin slices of avocado with lemon juice; place a layer on top of shrimp.
Layer 3: Add about 1/2-inch of shrimp mousse.
Layer 4: A second layer of avocado.
Layer 5: A spoonful of creme fraiche garnished with caviar.
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