Avocados Stuffed With Shrimp Rémoulade
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Saveur Magazine, February 2002. Had this for lunch at my friend Judy's house and it was wonderful! She marinated it overnight. I liked the taste of the horseradish with the mustard - WOW!
- Ready In:
- 1 lemon
- 1 egg
- 1⁄4 cup creole mustard
- 1⁄4 cup prepared horseradish
- 1 teaspoon paprika
- 1 cup olive oil
- 1⁄4 cup white vinegar
- 2 garlic cloves, peeled and minced
- 2 sprigs parsley, leaves chopped
- 1 small celery rib, trimmed and chopped
- 1 shallot, peeled and finely chopped
- 1 bay leaf
- 2 teaspoons Worcestershire sauce
- 6 dashes Tabasco sauce
- 1 lb medium shrimp, peeled and deveined
- 8 leaves romaine lettuce
- 4 small Hass avocadoes, halved, seeded, and peeled
- Using a paring knife, trim rind off lemon in wide strips, then cut lemon in half and squeeze juice into a small bowl.
- Set rind and juice aside.
- Whisk together egg, mustard, horseradish, 1 teaspoons salt, and paprika in a medium mixing bowl.
- Gradually add oil in a slow, steady stream, while whisking constantly, until oil is incorporated and mixture is emulsified.
- Stir in vinegar, garlic, parsley, celery, shallots, bay leaf, worcestershire, and the reserved lemon rind and juice.
- Add Tabasco to taste, cover with plastic wrap, and refrigerate rémoulade for at least 6 hours or overnight.
- Remove and discard lemon rind and bay leaf.
- Bring a medium pot of salted water to a boil over high heat.
- Add shrimp and cook until they begin to float and are just cooked through, 3–5 minutes.
- Drain, then plunge into a large bowl of ice water to chill, and drain again.
- Add shrimp to rémoulade.
- Divide romaine leaves among eight chilled salad plates, then rest an avocado half, cut side up, on lettuce, and spoon shrimp and rémoulade over each.
- Serve with sliced French bread, if you like.
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