Crispy Shrimp-Stuffed Avocado Delight
Experience a burst of flavors with our Crispy Shrimp-Stuffed Avocado Delight! This contemporary Tex-Mex dish features creamy avocado halves generously filled with a savory shrimp mixture. The avocado is lightly battered and fried to perfection, offering a satisfying crunch that complements the tender and flavorful filling. Finished with a rich white wine cream sauce, this dish is garnished with fresh cilantro for an aromatic touch. Perfect as an appetizer or a luxurious main dish, this recipe is sure to impress at your next gathering. While this version hails from an Austin eatery, feel free to customize it and make it your own!
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
Avocado
1/2 (peeled, pitted, and scooped)
Shrimp
3 (chopped)
Garlic
1/2 teaspoon (fresh pressed)
Pico de gallo
2 tablespoons (fresh)
White wine
10 ounces (for deglazing)
Cream
3 ounces (heavy or whipping cream)
Manchego cheese
2 tablespoons (shredded)
Salsa or pasilla chili sauce
2 ounces (for serving)
Artichoke heart
to taste (optional)
Eggs
2 (separated)
Beer
3/4 cup (room temperature)
Vegetable oil
2 tablespoons (for cooking shrimp)
Flour
3/4 cup (for batter)
Salt
1 1/2 tablespoons (to taste)
Instructions
1
Begin by slicing the avocado in half and carefully removing the pit. Gently scoop out a bit of the flesh from each half to create space for the filling, but make sure to keep the halves intact.
2
Dust the avocado with flour, then wrap each half tightly in plastic wrap and place them in the freezer for at least 30 minutes (or up to several hours) to firm them up.
3
While the avocado is chilling, prepare the shrimp filling. In a skillet, heat a small amount of vegetable oil over medium heat. Add the chopped shrimp, fresh pressed garlic, and pico de gallo, sautéing until the shrimp are cooked through.
4
Deglaze the skillet with white wine, scraping up any flavorful bits from the bottom. Stir in the cream and bring the mixture to a gentle boil. Add the manchego cheese and stir until the sauce is thickened and creamy. Set aside.
5
To make the relleno batter, whisk together flour, egg yolks, salt, vegetable oil, and room-temperature beer in a mixing bowl until smooth. Cover with plastic wrap and let it rest in the fridge for at least 2 hours to enhance the texture.
6
Before frying, preheat the oil in a deep pot to 360°F (182°C). In a separate bowl, beat the egg whites until stiff peaks form, then gently fold them into the rested batter.
7
Remove the avocado halves from the freezer, dip them into the batter, allowing any excess to drip off. Carefully place them into the hot oil and fry until golden brown, approximately 2-3 minutes. Drain on paper towels.
8
To serve, place the fried avocado on a large round plate, spoon the creamy shrimp mixture generously into the hollowed-out halves, and drizzle the remaining sauce around the rim. Garnish with fresh cilantro for a delightful presentation.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Crispy Shrimp-Stuffed Avocado Delight?
It is a contemporary Tex-Mex dish featuring creamy fried avocado halves filled with a savory shrimp mixture and topped with a white wine cream sauce.
What are the primary ingredients in the filling?
The filling consists of chopped shrimp, fresh pressed garlic, pico de gallo, white wine, cream, and shredded Manchego cheese.
How should I prepare the avocado before frying?
Slice the avocado in half, remove the pit, scoop out some flesh, dust with flour, and freeze for at least 30 minutes to firm it up.
Why do I need to freeze the avocado halves?
Freezing the avocado for at least 30 minutes helps firm them up so they maintain their shape and integrity during the battering and frying process.
What is the purpose of the white wine in this recipe?
The white wine is used to deglaze the skillet after sautéing the shrimp, which helps incorporate all the flavorful bits into the cream sauce.
How do I make the relleno batter?
Whisk together flour, egg yolks, salt, vegetable oil, and room-temperature beer until smooth, then let it rest in the fridge for 2 hours.
Why does the batter need to rest in the refrigerator?
Resting the batter for at least 2 hours enhances the texture, ensuring a better coating for the avocado.
What is the secret to a light and crispy coating?
The secret is beating egg whites until stiff peaks form and gently folding them into the rested batter just before frying.
What is the recommended frying temperature?
The oil should be preheated to 360 degrees Fahrenheit (182 degrees Celsius) before frying the avocado halves.
How long should I fry the avocado halves?
The avocado halves should be fried for approximately 2 to 3 minutes until they reach a golden brown color.
What kind of cheese is used in the sauce?
The recipe calls for shredded Manchego cheese to thicken the shrimp cream sauce.
What type of beer should I use for the batter?
The recipe specifies using room-temperature beer, though any standard lager or light beer typically works well for frying batters.
Is there an optional ingredient I can add?
Yes, you can add artichoke heart to the dish to taste if desired.
How should the dish be garnished?
Fresh cilantro is used as a garnish to provide an aromatic touch and a pop of color.
What is the origin of this specific recipe style?
While it is a contemporary Tex-Mex dish, this specific version is inspired by an eatery in Austin, Texas.
Can this be served as a main dish?
Yes, it is versatile enough to be served as either a luxurious appetizer or a satisfying main course.
What should I do with the scooped-out avocado flesh?
The recipe suggests removing a bit of the flesh to create space for the shrimp mixture; this extra flesh can be saved for another use like guacamole.
What kind of sauce is served alongside the dish?
In addition to the shrimp cream sauce, you can serve it with 2 ounces of salsa or pasilla chili sauce.
How many shrimp are used per half avocado?
The recipe uses approximately 3 chopped shrimp for the filling of a single serving.
Should the avocado be peeled?
Yes, the avocado should be peeled and pitted before the flour dusting and freezing process.
What type of cream is best for the sauce?
The recipe suggests using heavy cream or whipping cream for a rich and thick consistency.
Do I cook the shrimp before stuffing the avocado?
Yes, the shrimp are sautéed with garlic and pico de gallo until cooked through before being added to the fried avocado.
How do I prevent the batter from being too thick?
Allowing any excess batter to drip off the avocado after dipping will ensure a perfectly thin and crispy coating.
What temperature should the beer be for the batter?
The beer should be at room temperature when mixed into the batter ingredients.
Is the pico de gallo cooked?
Yes, the fresh pico de gallo is sautéed in the skillet along with the shrimp and garlic.
Can I customize the filling?
Absolutely, the recipe encourages you to customize the ingredients and make the dish your own.
How is the final presentation arranged?
Place the fried avocado on a plate, spoon the shrimp mixture into the center, and drizzle extra sauce around the rim.
What equipment is needed for frying?
A deep pot is required to safely preheat the oil for deep frying the battered avocados.
What is the role of the egg yolks in the batter?
The egg yolks are whisked into the initial batter base for richness and structure before the whipped whites are folded in.
How much garlic is in the recipe?
The recipe uses 1/2 teaspoon of fresh pressed garlic for the shrimp filling.