Charmoula Shrimp Aspic Recipe
When making this aspic, I couldn’t help but think eighties French buffet in Morocco. The last time I’ve seen or had aspic at a restaurant was probably in the early nineties in Marrakesh where vegetable, salad and meat aspics were a hotel buffet staple. Nobody seems to make aspic anymore and I’m feeling a bit retro preparing this but the memories of how much I liked it are coming back strong and I’m feeling like creating at least a few aspics this spring. I think they’re great for warm, sunny weather.
SHRIMP AND AVOCADO ASPIC RECIPE
Yield: 4 servings
Prep Time: 15 min
Cook Time: 5 min
Total Time: 20 min + 4 hrs of refrigeration
This recipe makes 4 filling appetizer portions. You could probably divide it among 8 small cups for smaller appetizer portions.
Ingredients:
2 eggs
½ pound precooked medium shrimp, peeled
1 avocado, dicedFor the light chermoula
1 large garlic clove
6 sprigs parsley, thick stems cut off
1 tablespoon lemon or lime juice
1 tablespoon olive oil
1 tablespoon water
½ teaspoon salt, or to taste
¼ teaspoon ground black pepper
½ teaspoon ground cumin
½ teaspoon paprika powderFor the aspic
4 cups beef broth, divided
4 envelopes (28 grams) unflavored gelatin powderDirections:
Boil the eggs until hard. Peel and cut them in half lengthwise.
Process the ingredients for the chermoula in a food processor until smooth. Transfer to a large bowl. Add the shrimp and avocado and toss.
Pour 1 cup of cold beef broth over gelatin in a large bowl. Stir well and let sit 5 minutes.
Meanwhile bring the remaining 3 cups of broth to a boil. Add them to the gelatin mixture and stir well until melted.
Pour the broth mixture on the shrimp and stir well. Place each of the 4 egg halves, yolk side facing down, in a cup or bowl rinsed with cold water and not dried. Divide the shrimp broth equally among four cups or bowls.
Refrigerate 4 hours or longer. When the aspic is set, remove it from the fridge, and dip the cups briefly in warm water. Loosen the edges using a butter knife (if necessary) and turn onto a plate.
Serve cold.
rss feed
email
twitter
facebook
pinterest
Cara — 03/14/2012 @ 7:07 pm
I confess, I’ve never seen such a thing. But it’s always good to learn something new!
Eha — 03/15/2012 @ 5:21 pm
Oh how delightful! Somehow had never realized aspics were ‘out of fashion’! Have always made heaps of them for first courses mainly, but never with chermoula – this recipe will be tried soonest – with the avocado, eggs and prawns in a broth base this could actually be served for lunch with just a dessert to follow :) ?
Nuts about food — 03/16/2012 @ 5:08 am
That is the second aspic recipe I have seen on my blog roll this morning… so funny because as you say, it is something you just don’t see that much these days…!
LinsFood — 03/16/2012 @ 12:02 pm
This is fantastic! What a wonderful combination! Love the pic of the half eaten dish, shows it off to perfection!