Bruschetta with Shrimp and Avocado Mousse
⏳ Time
40 minutes
🥕 Ingredients
10
🍽️ Servings
2
Description
This is a very summery dish, so a light, full-bodied rosé wine from Provence would be a perfect pairing.
Ingredients
- French Baguette - 4 pieces
- Avocado - 2 pieces
- Shrimp - 3 pieces
- Tomatoes - 3.5 oz
- Garlic - ½ cloves
- Shallot - 0.4 oz
- Olive Oil - 1 tablespoon
- Gingerbread-flavored syrup - 0 fl oz
- Meyer Lemon Juice - 0 fl oz
- Cilantro - to taste
Step by Step guide
Step 1
Make avocado mousse: peel one avocado, cut it into cubes, and mix it with garlic, shallots (set aside a couple of strips of shallot for garnish), olive oil, simple syrup, and lemon juice. Blend in a blender and strain through a chinois sieve. Season with salt and pepper to taste. The mousse will yield more than needed for two servings; the leftovers can be used later.
Step 2
Make soy caramel: mix soy sauce with sugar, place it over medium heat, and bring to a boil. Then, stir in lime juice, let it cook for another minute, and remove from heat.
Step 3
Dice the tomatoes and avocado, add chopped cilantro, drizzle with olive oil, and season with salt and pepper to taste.
Step 4
Toast the bread in a dry skillet on both sides, then spread approximately 60 grams of avocado mousse on top.
Step 5
In the same skillet, sauté the shrimp for thirty seconds.
Step 6
Place the vegetables and shrimp on the bread, drizzle with caramel, and garnish with radishes, onions, and cilantro.
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