|Matane Shrimp & Avocado Mousse Verrines|
2 cups fresh or frozen cooked Matane shrimp*, thawed and well drained
2-4. tbsp. fresh lime juice
2 spring onions, finely chopped
2 ripe avocados
1/2 tsp. garlic paste
Salt & pepper to taste
6 lime slices for garnish
Once the shrimp have thawed, or if using fresh, squeeze out the excess liquid using your hands - careful not to crush the shrimp as they are delicate!
Place them in a medium bowl and add 2 tbsp. lime juice, spring onion and salt and pepper. Mix well and set aside to marinate.
Halve the avocados and scoop out the pulp into a blender or food processor. (I used a food processor this time) Add 1 tsp lime juice, the garlic paste and salt. (no pepper) Puree until smooth - making sure to scrape the sided while pureeing. There shouldn't be any lumps at all. Taste. You may wish to add more lime juice or salt or both.
To serve: Using transparent glass verrines spoon in enough shrimp mixture into each one until it fills each verrine half way. Then, using a small spoon, gently spoon in the avocado mousse to fill to the top. Make a slit into each lime slice and drape over the edge of each verrine and serve. (You can refrigerate them for a few hours if you wish, but make sure to cover with plastic wrap otherwise the avocado mousse will turn brown on the top).
*Matane shrimp are wild shrimp that come from the Gaspe region of Quebec, Canada. They are very small and have a unique sweet/salty/sea flavour and should not be overpowered with too many seasonings. You can substitute them with salad shrimp if you wish.