Name: Shrimp with Avocado Salsa
Yield: Makes 12 canapés
Cuisine: French
Ingredients: 1 teaspoon olive oil; ¼ cup plus 2 tablespoons very finely diced avocado; ½ recipe Court Bouillon; 12 Tomato Diamonds; 6 large shrimp (16 to 20 per pound) in their shells; Kosher salt and freshly ground black pepper; Squeeze of lemon juice, or to taste; 3 tablespoons very finely diced red onion; 3 tablespoons very finely diced cucumber

Preparation info

Makes
12
canapés

Difficulty
Easy

Appears in

The French Laundry Cookbook

By Thomas Keller

Published 1999

About

Because both the shrimp and sauce are served on the fork, this is an excellent canapé to serve guests who are standing.

Ingredients

½ recipe Court Bouillon
6 large shrimp (16 to 20 per pound) in their

Europe
France
Fish course
Starter
Pescatarian
Gluten-free
Mediterranean

Method

For the Shrimp

Bring the court bouillon to a simmer in a large saucepan, add the shrimp, and simmer for 1 minute. Remove from the heat, pour the shrimp and bouillon into a container, and let the shrimp cool in the liquid. Cover and refrigerate for up to a day before serving.

For the Salsa

In a bowl, mix

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Ingredients

Method

For the Shrimp

For the Salsa

Part of