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Avocado and Shrimp "Pot de crème" Recipe
 Avocado and Shrimp "Pot de crème"
Laurent Godbout, l'Épicier, Montréal
Laurent Godbout, l'Épicier, Montréal
The Cuisine of Greater Montreal
Total time: more than 2 hours

Prep. time: 10 minutes
Cooking time: A minutes
Cooling time: 2 hours

Difficulty: Easy
Chef's Note

Leave the lime at room temperature to draw as much juice as possible from it.

For 4 servings

- 100 ml milk
- 1 Tbsp. flour
- 1 gelatine leaf soaked in water
- 60 ml / 1/4 cup cream cheese at room temperature
- 125 ml / 1/2 cup semi-whipped cream
- Salt and pepper to taste
- 2 Avocados from Mexico
- Juice of 1 lime and its zest
- 12 medium cooked and drained shrimps, cut into small pieces
- 1 Tbsp. chopped dill
  1. In a pot, blend the milk and flour, then heat the mixture until it thickens.
  2. Add the gelatine leaf that has been soaked beforehand.
  3. Pour the milk, flour and gelatine mixture into a blender and blend with the cream cheese. Place in a bowl and set aside until the mixture cools to room temperature.
  4. Once the mixture is at room temperature, add the semi-whipped cream and season.
  5. Cube the avocados in a bowl, and drizzle in the lime juice and zest. Stir the shrimp into the mixture.
  6. Pour the contents (5) into the bowl with the cream cheese mixture (4), and add the dill.
  7. Divide the mixture into ramequins and refrigerate for 2 hours. Garnish with fresh zest.
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