Shrimp Terrine with Cucumber, Whipped Grapefruit, and Avocado Puree

• 1 pound peeled and deveined shrimp
• 3 .6 grams activa RM
• 2 teaspoon chopped chervil
• Salt
• Cayenne pepper, to taste
• Special equipment: cryovac bag
• 260 grams grapefruit juice (2 large grapefruits)
• 10 grams agave nectar
• 4 grams versa whip 600k
• .65 grams xanthan gum
• 1 ripe avocado
• 1 teaspoon glucose
• 1 tablespoon fresh lime juice
• 2 tablespoons extra-virgin olive oil
• Salt
• 1 English cucumber
• Salt
• 1 tablespoon citron vinegar
• Agave nectar, to taste
• Shaved jalapeno
• Micro flowers
• Cilantro leaves
• Wild char roe
• Micro amaranth

1. Dice the shrimp and toss with activa, chervil, salt and cayenne to distribute evenly.
2. Place inside a cryovac bag and cook, sous vide-style, at 130 degrees F for 10 minutes.
3. Place in ice bath and slice thinly when completely cooled.
4. Place grapefruit juice, agave nectar, versa whip and xanthan gum in a bowl and whisk until it reaches a meringue like texture.
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. Peel and dice the cucumber into a 1/4-inch dice.
7. Toss with salt, citron vinegar and agave nectar.
8. Place inside a cryovac bag and compress.
9. Yield: 4 servings
10. Arrange the shrimp on the plate and garnish with remaining components.
11. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
12. 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.

shrimp, activa, chervil, salt, cayenne pepper, grapefruit juice, nectar, xanthan gum, avocado, glucose, lime juice, extravirgin olive oil, salt, cucumber, salt, citron vinegar, nectar, flowers, cilantro, char roe, amaranth

Taken from www.foodnetwork.com/recipes/shrimp-terrine-with-cucumber-whipped-grapefruit-and-avocado-puree-recipe.html (may not work)