Shrimp Sushi Parfaits

When I started working on this post I accidentally hit “publish” instead of “preview”. I was in shock over my mistake so I quickly reverted the post back to draft BUT for those of you who email subscribe I think you still might have received some strange looking unfinished post with probably no pics. LOL…I think that was my first blog blooper! So no I didn’t get lazy or crazy -just a little trigger happy with my keyboard.

Anyway, A few years ago I came across this recipe in the LCBO Food & Drink magazine, Summer 2008 edition. The recipe caught my eye immediately because of the festive looking colours and also because it’s all of the same flavours of sushi just being presented in a different way. Doesn’t it just make you want to have a party and celebrate something…anything? So this past weekend in celebration of my making our blog public on Facebook I decided to make these celebratory appetizers. The recipe is not hard and the parfaits can be served as an appetizer or even as part of the main course. In this picture below from this past February, we had the sushi parfaits with some fried calamari and a salad. Needless to say it was more than enough for a satisfying dinner.

Calamari & Sushi cups

You can get creative with this dish and decorate the top of your parfaits with anything sushi-ish like wasabi, pickled ginger, smoked salmon or avocado slices…it’s really up to you! Also, you don’t have to get too caught up in following this recipe to a tee..if you want more ginger or cilantro then add more ginger and cilantro.

Here is a quick summary of my variations:

Shrimp: The first time I made the parfaits I combined the baby shrimp with the onion, peppers and cilantro mix. We found it to be too much shrimp and personally I find baby shrimp really strong tasting so the next time around I omitted the baby shrimp. You’ll also notice that in both of these pics I decorated the top with regular sized shrimp. Once I used frozen cooked shrimp with the tails still attached. We had cocktail sauce on the side which actually added to the meal. Another time I forgot to buy the frozen cooked shrimp so I used raw shrimp and fried them lightly then placed them on the top of the parfait.

Ginger: When a recipe calls for fresh ginger I find it so much easier to use the fresh minced ginger in a jar. Its very flavourful and honestly no matter much I chop fresh ginger I just can’t get it to the perfectly minced quality like it is in the jar. I use way more ginger than what the recipe calls for.

Coriander: I used fresh cilantro and lots of it.

Okay everyone, I hope you try this recipe and enjoy it as much as we do. With the last long weekend of the summer approaching I think that would be good enough reason for a celebration – don’t you?

Here’s the recipe as seen in the LCBO Food & Drink Magazine. You can also follow this link to see what the LCBO version looks like.

It can be made up to 4 hours in advance and refrigerated.

1 cup (250 mL) sushi rice

1½ cups (375 mL) water

2 tbsp (25 mL) rice wine vinegar

½ tsp (2 mL) sugar

1 tsp (5 mL) salt

1 ripe avocado

2 tbsp (25 mL) sour cream

2 limes, juiced

Salt to taste

2 cups (500 mL) cooked baby shrimp

1 tsp (5 mL) grated ginger

¼ cup (50 mL) red onion finely diced

¼ cup (50 mL) red pepper finely diced

¼ cup (50 mL) yellow pepper finely diced

1 tbsp (15 mL) chopped coriander (cilantro)

1 tsp (5 mL) sesame oil

Garnish

1 sheet of Nori, if desired

6 cooked shrimp

1. 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.

2. Peel 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.

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

4. Into 6 clear glasses, place 1 tbsp (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 pieces of julienned nori and the large shrimp.

Buon Appetito everyone!

Diane

Serves 6

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