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It’s getting warmer every day and we are starting to crave fresher lighter foods. As a passer-by in the market I suddenly saw some incredible extra large shrimp. At home I had some homemade mayonnaise I prepared with a friend who recently taught me how to prepare. So, I decided to use the beautiful shrimp to fill avocados. Here is what I did:

Shrimp-Stuffed Avocados

As a child, I would love asking for this dish when at fish and shellfish restaurants. I still enjoy them nowadays, so whenever I can, I prepare them with whatever I had at hand. Here's this season's version.

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Prep Time20

Total Time20

Course: Salad

Cuisine: of the World

Keyword: easy, Homemade, Salad, shellfish

Servings:

Equipment

Ingredients

2 (2) avocados
3/4 Kg. (2 lb) cooked shrimp, extra-large
Mayonnaise, to taste
1-2 (1-2) shallots
1 bunch (1 bunch) fresh chives and dill
1/2 (1/2) lemon, the juice
Salt and pepper to taste

Para la mayonesa:

1 (1) egg
1/4 cup (1/4 cup) colza, peanut, or sunflower oil
1 tsp (1 tsp) Dijon mustard
Salt and pepper to taste

To Prepare

Mix the clean shrimp with the mayonnaise, the finely chopped shallots, dill and chives, and the lemon juice in a salad bowl and season with salt & pepper. Once everything is well integrated having paid attention to not break the shrimp, cut the avocados in lengthwise halves and fill them up with the shrimp salad. Serve immediately to avoid oxidation to start showing. If not, rub with a little lemon to slow the oxidation process.
Tortilla chips may be served on the side for a crispy touch.

However, I think the an important part for the salad to come out as tasteful as it did was the mayonnaise, so, for those who don’t know how to prepare it, here is the recipe I followed:

Hand mixers like Minipimer or Bamix come with a tall plastic glass-like container to be used with. In this plastic glass put the egg, oil, and the teaspoon of mustard. Insert the mixer turned off into the container in order for an emulsion with all the ingredients to take place when the mixer is turned on. Beat then at a low temperature until ingredients are well emulsified. To integrate the oil on the surface move the mixer up and down until homogeneous. Salt and pepper to season.

Notes

It’s very likely you won’t use all of the mayonnaise obtained from the recipe, however, you may store it in a sealed container in the refrigerator for 24 hours and use it with something else. It is, however, not recommended to store it longer because of the raw egg.

I suggest you prepare the mayonnaise with peanut, sunflower, or colza oil. You may, without a doubt, prepare it olive oil, however, it may bee too heavy for the stomach and be a bit troublesome.

Nutrition

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