Shrimp-Stuffed Avocados with Spicy Mayonnaise
Shrimp-stuffed avocados make a fresh, generous starter with tender cooked shrimp, creamy avocado and a homemade mayonnaise seasoned with Sriracha, Dijon mustard and a little optional cognac. Chives, fennel fronds and edible flowers finish the platter. This version follows my video, with measured quantities and a few practical adjustments for a filling that stays creamy without becoming watery.
Ingrédients
- 3 medium ripe avocados
- 10½ oz cooked peeled shrimp, drained and dried
- 1 large pasteurized whole egg
- ¾ cup plus 1 tbsp neutral oil
- 1½ tsp Dijon mustard
- 1 tsp Sriracha plus more to taste
- 1 tsp cognac optional
- 2 tsp lemon juice for the mayonnaise plus 2 tsp for the avocados
- ⅛ tsp fine salt plus more to taste
- 1 pinch black pepper
- 2 tbsp finely chopped chives
- 6 lettuce leaves washed and dried
- Fennel fronds and food-grade edible flowers optional
Instructions
- Blend the pasteurized egg, mustard, 2 teaspoons lemon juice, Sriracha, optional cognac, salt and pepper in a narrow immersion-blender vessel. Add the oil in a thin stream while blending until thick. Taste and refrigerate.
- Wash and halve the avocados. Set them on a board, remove the stones with a spoon and brush the flesh with the remaining lemon juice. Keep the skins intact.
- Fold the cold, dry shrimp with the chives and ⅓ cup mayonnaise. Add up to 2 tablespoons more mayonnaise only if needed, then adjust the seasoning.
- Arrange lettuce on a platter, place the six avocado halves on top and divide the shrimp filling evenly between them.
- Garnish with fennel fronds and food-grade edible flowers if using. Serve immediately, keeping the platter chilled until service.
Vidéo
Notes
Makes 6 starter portions. Use only ⅓ to about ½ cup mayonnaise in the filling; the batch makes extra. Calories are approximate and count the mayonnaise used, not the reserved surplus. Use a pasteurized egg or commercial mayonnaise. Cognac is optional and remains uncooked. Keep chilled; serve the same day.