Shrimp Terrine with Cucumber, Whipped Grapefruit, and Avocado Puree

1. 1

   Dice the shrimp and toss with activa, chervil, salt and cayenne to distribute evenly.

2. 2

   Place inside a cryovac bag and cook, sous vide-style, at 130 degrees F for 10 minutes.

3. 3

   Place in ice bath and slice thinly when completely cooled.

4. 4

   Place grapefruit juice, agave nectar, versa whip and xanthan gum in a bowl and whisk until it reaches a meringue like texture.

5. 5

   Place avocado, glucose and lime juice in a blender and process until smooth, slowly drizzle in the olive oil ad season with salt.

6. 6

   Peel and dice the cucumber into a 1/4-inch dice.

7. 7

   Toss with salt, citron vinegar and agave nectar.

8. 8

   Place inside a cryovac bag and compress.

9. 9

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

10. 10

    This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.

11. 11

    The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

* Per serving · 4 servings · Values may vary.

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