Shrimp Stuffed Avocado

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.

• Prep time: 20 min
• Cook time: 0 min
• Difficulty: Easy
• Calories: 1239
• Protein: 27 g
• Carbs: 10 g
• Fat: 120 g

Ingredients

• 4 piece Persea americana Mill. ( perfectly ripe )
• 400 g Shrimp ( cooked and peeled )
• 2 piece Egg ( yolk only )
• 2 tsp Mustard
• 300 ml Sunflower oil
• 1 piece Citrus limon (L.) Burm. f. ( juiced )
• 1 piece Chives fresh ( finely chopped )
• 2 pinch Gray sea salt
• 2 pinch Black pepper ground
• 2 tbsp Ketchup
• 2 tsp Cognac

Instructions

1. Make the cocktail sauce

   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. Prepare the filling

   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. Slice the avocados

   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. Serve

   Generously fill the avocado cavities with the shrimp mixture. Finish with a grind of black pepper and a few sprigs of chives for presentation.

Chef's tips

• 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.

Storage

Consume immediately. Avocado oxidizes quickly even with lemon juice.