Bending Branch Shrimp Crab Avocado Terrine
This recipe comes from Bryan Gillenwater, a talented chef who knows Texas wine and terroir! A fine pairing with Bending Branch's Roussanne...
Ingredients
- 4 oz Grilled Gulf Shrimp
- 4 oz Blue Crab Meat Cooked
- 6 oz Ripe Avocado Diced
- 2 oz Cilantro Chopped
- 1 teaspoon Chipotle in adobo puree
- 2 oz lime juice
- 3 oz Sliced Cherry Tomatoes
- 2 oz Diced Red Onion
- 3 pinches kosher salt
Instructions
- Combine all ingredients in a bowl mix by folding and adjust the seasoning if needed.
- Place in a Terrine dish lined with plastic wrap. Place a weight on top of the Terrine to compress the mixture minimum of 6 hours, refrigerated.
- Uncover and slice into nice one inch pieces. Serve with fried wonton skins or your favorite Corn tortilla chips.
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