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.
½ pound precooked medium shrimp, peeled
1 avocado, diced
For 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 powder
For the aspic
4 cups beef broth, divided
4 envelopes (28 grams) unflavored gelatin powder
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.