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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: In a covered saucepan, poach the shrimp in the stock with bouquet garni.
When the shrimp are cooked, in 2-3 minutes, drain, remove their shells and
refrigerate.
While the shrimp cool, prepare the dressing by pureeing the remaining
ingredients in a blender until a velvety texture is achieved. Arrange
alternate layers of shrimp and dressing in tall glasses. Refrigerate until
ready to serve.
Ingredients:
1 Pound(s) Small Shrimp
2 Cup(s) Fish Stock Or Clam Juice
1 Bouquet Garni
2 large Avocados
1/2 medium Onions
2 Cloves Garlic
1 Cup(s) Thick Cream (Creme Fraiche)
1 Chile Serrano
2 Tablespoon(s) Lime Juice
1/2 Cup(s) Olive Oil |
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