Shrimp Sushi Parfait

[farnfam]

OMG!!!! This is a winner!!! We just loved it!! Taste's just like Sushi only better.YUM YUM 9 YUMS
Try this right away everyone, so good. You will not be sorry.
Cis
Empress for Life

[Harborwitch]

We're going to have it again tomorrow night. It's so good and light!!!

[Mare749]

Same here, been meaning to make this one again. It's so fun and festive and absolutely delicious! Perfect for hot weather.

[farnfam]

I made a Blitz Bread with garlic and herb topping cuz I thought we might want something else with it. But really it was plenty and satifing by itself.
Cis
Empress for Life

[cjs]

OK, have not made this yet - on the list.

[piano226]

What magazine # is the recipe from?

Thanks

[bjcotton]

This is from the Canadian Liquor Control Board's Food & Drink Early Summer 2008 edition.

[piano226]

Did somebody already post the recipe? If not can somebody do that please?

Thanks

[cjs]

Here you go -
Shrimp Sushi Parfait

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : A List Fish-Shellfish-Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup sushi rice (250 ml)
1 1/2 cups water (375 ml)
2 tablespoons rice wine vinegar (25 ml)
1/2 teaspoon sugar (2 ml)
1 teaspoon salt (5 ml)
1 large ripe avocado
2 tablespoons sour cream (25 ml)
2 large limes, juiced -- divided
salt to taste
2 cups cooked baby shrimp (500 ml)
1 teaspoon grated ginger root (5 ml)
1/4 cup red onion (50 ml) -- finely diced
1/4 cup red pepper (50 ml) -- finely diced
1/4 cup yellow pepper (50 ml) -- finely diced
1 tablespoon chopped coriander (15 ml)
1 teaspoon sesame oil
GARNISH
1 sheet Nori -- if desired
18 large cooked shrimp (we sautéed them in garlic, butter, and lime juice)

Place rice in strainer and rinse rice until the water comes clean. Place rice and water in a medium pot and place on high heat. Place a lid on the pot and when liquid comes to a boil turn down to a simmer. Simmer until all the water is absorbed, about 15 minutes. Remove pot from the heat and let stand 10 minutes, covered. Place rice in a bowl and add the rice wine vinegar, sugar, and salt.

Peal avocado and remove pit. Either mash or purée with a food processor. Stir in the sour cream and squeeze in some lime juice. Season with salt.

Roughly chop the shrimp (the small baby shrimp). In a small bowl combine shrimp, ginger, red onion, red pepper, yellow pepper, coriander, lime juice, and sesame oil. Mix to combine.

Into 6 clear glasses (large martini glasses), place 1 Tbs. (15 ml) of the shrimp mixture, followed by a layer of the avocado mousse followed by a layer of the sushi rice. Continue until all the ingredients are used up, preferably with the shrimp as a last layer. Top each with a few julienned nori and 3 large shrimp.

Source:
"Food & Drink, Early Summer 2008"
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[Gourmet_Mom]

OK, I am SOOOO mad I forgot this last night and used all my shrimp. Oh well, my local source has plenty now, so definitely this week!