Serves: 4
Total Calories: 559
1. Rub a film of oil on the inside of the "ring" to form the layers of rice and avocado. Reserve. Preheat oven broiler. Brush each shrimp with oil and place the shrimp on a baking sheet. Sprinkle lightly with salt. Broil the shrimp until pink and curled, 2 to 3 minutes. Reserve refrigerated.
2. Coarsely chop the cuitlacoche in a food processor and scrape into a bowl. Put the chicken broth, rice, salt, and about 2 tablespoons of the cuitlacoche in a saucepan and bring to a boil. Reduce the heat to low, cover, and simmer for 20 minutes, or until the liquid has evaporated and the rice is tender. Remove the pan from the heat and stir in the remaining cuitlacoche. Cool to room temperature.
3. Meanwhile, mash the avocados with the lime juice. Season with salt and pepper. Set aside.
4. To serve, place the ring in the center of a serving plate. Hold the ring in place with one hand and spoon in rice to 3/4 full, pressing down with the back of the spoon. Spoon avocado on top of the rice to fill the ring, spreading it flat. Slide the ring straight up to remove. Crown the top with 3 shrimp. Place a long sprig of cilantro in the center. Carefully spoon the diced tomato around the rice. Wipe out the ring, and rub with oil. Repeat for the other 3 servings. Serve at once.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Rice and Corn Mushrooms with Avocado and Shrimp recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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