Thursday, March 27, 2008

Avocado Stuffed with Shrimp

This appetizer is really astonishing. It may seem like a lot of work, but it is well worth the effort. The blending of mashed avocado and chick peas combined with shrimp and garnishes makes an intriguing combination of flavors that is unusual and delicious.

Yield: 8 portions

In a 2-quart bowl:

Mash: 2 large AVOCADOS, peeled (or 3 small) with

4 Tbs. LEMON JUICE and
4 Tbs. PLAIN YOGURT (or sour cream)

Shred 1 head LETTUCE and place in a 1-quart bowl.

For individual serving:

Place 1 cup SHREDDED LETTUCE on a salad plate.

Arrange 1/2 cup COOKED CHICK PEAS or BLACK-EYED PEAS, seasoned lightly with salt, in center of lettuce.

Cover peas with 3 to 4 Tbs. AVOCADO MIXTURE (above).

Arrange: 2 slices TOMATO, cut thickly and topped with

1 Tbs. CHOPPED SPANISH ONION at one side of avocado.

Place 2 quarters HARD-BOILED EGG, one each at opposite sides.

Spread 1 slice PIMIENTO across egg as a garnish.

Arrange 3 large COOKED SHRIMP in a row on top of avocado.

Garnish with 1 or 2 sprigs PARSLEY or WATERCRESS.

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