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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...
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Course Appetizers, Salads

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.
Keyword avocado, Bending Branch Winery, shrimp
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