Shrimp Avocado Boats Recipe Recipe.
Prep Time: 30 minutes
Cook Time: 20 minutes
Ingredients:
- 1 bay leaf
- 2 ribs celery with leaves, halved
- 2 flat-leaf parsley sprigs
- 4 black peppercorns
- 1 pound large shrimp, peeled and deveined
- 3 plum tomatoes, seeded and cut into 1/4-inch dice
- Juice of 1 lime
- 3 ripe avocados, preferably Hass, halved and pitted
- 1 cup small ripe cantaloupe balls
- 1 cup small ripe honeydew balls
- 1 cup Cilantro Mayonnaise (see instructions for recipe link)
- 6 small fresh cilantro leaves, for garnish
Preparation:
In a large pot of water, combine bay leaf, celery, parsley, and peppercorns and bring to a rolling boil. Reduce heat to medium, add shrimp and cook until they float and turn opaque (usually less than 1 minute of cooking time). Strain immediately and place strainer with shrimp in a bowl of ice. When cool, cut into about 1-inch thick chunks.In a large bowl, combine shrimp chunks with tomatoes.
Carve 6 small balls from each avocado half using a small melon baller tool, and place in a separate bowl with the lime juice, tossing gently to cover to inhibit browning. Strain the avocado balls from the lime juice and add to the shrimp and tomato mixture, along with the cantaloupe and honeydew melon balls. Coat the avocado shells with the remaining lime juice and set aside.
Fold the cilantro mayonnaise gently into the avocado, shrimp, tomato, and melon mixture, tossing gently to combine. Fill the reserved avocado boats with equal amounts of the shrimp mixture and garnish with fresh cilantro leaves.
Yield: 6 servings
