Shrimp Stuffed Avocado
Ingredients
- 4 pcPersea americana Mill. (perfectly ripe)
- 400 gShrimp (cooked and peeled)
- 2 pcEgg (yolk only)
- 2 tspMustard
- 300 mlSunflower oil
- 1 pcCitrus limon (L.) Burm. f. (juiced)
- 1 pcChives fresh (finely chopped)
- 2 pinchGray sea salt
- 2 pinchBlack pepper ground
- 2 tbspKetchup
- 2 tspCognac
Method
Melting avocado flesh meets the crunch of firm shrimp. A tight homemade mayonnaise coats everything, heightened by lemon acidity and the sharp bite of fresh chives.
- 1
In a bowl, mix the egg yolk with the mustard. Pour the oil in a very thin stream while whisking vigorously. The sauce should thicken. Add a squeeze of lemon, the ketchup, and the cognac to turn the mayonnaise into a cocktail sauce.
- 2
Peel the shrimp and pat them dry. Cut them into pieces if they are large. Mix the shrimp with the cocktail sauce, chopped chives, salt, and pepper. The mixture should be bound but not drowned in sauce.
- 3
Cut the avocados in half, remove the pit. Immediately brush the flesh with lemon juice to prevent it from browning. The flesh should remain a vibrant green.
- 4
Generously fill the avocado cavities with the shrimp mixture. Finish with a grind of black pepper and a few sprigs of chives for presentation.
Frequently asked questions
How do you get this dish right?
- To prevent the mayonnaise from breaking, ensure the egg and oil are at the same temperature.
- If the sauce is too thick, loosen it with a few drops of lukewarm water.
How long does this dish keep?
Consume immediately. Avocado oxidizes quickly even with lemon juice.
