Wednesday, September 07, 2005

Baby shrimp stuffed avocado

We are just back from Washington D.C. where we've spent 3 beautiful days walking on the Mall, visiting museums (I loved the NMAI), federal buildings and memorials under the warm sun of late summer. We've also spent an afternoon in gorgeous Georgetown and stopped at Café La Ruche for an early dinner before going back to the airport. I had a delicious stuffed avocado. Avocado became really popular in France in the 1970's . You would find this recipe in any french cook book of that time. I only takes a few minutes to prepare and can be served as an appetizer, on its own, or as a main dish (like at La Ruche) with a mixed greens salad. The avocado can be served in it's "shell" (I mean with the skin on) and eaten with a spoon. All you need is:
  • 1 ripe avocado
  • 4 tablespoons peeled, cooked baby shrimps
  • 2 tablespoons home-made mayonnaise (see my next post).
  1. Rinse the avocado and dry it with a paper towel. Cut it in half and remove the seed but don't peel it (or do so... It's up to you).
  2. Mix the baby shrimps and the mayonnaise in a bowl.
  3. Place each avodaco half on a plate and pour half of the shrimps on each one. You can place the avodado on a lettuce leaf to prevent it from sliding on the plate.

And voilà!


Anonymous said...

Hi Estelle,
I've enjoyed the shrimp/mayonnaise/avocado combination for many years. I see in your picture that you use warm water shrimp. I suggest you try cold water shrimp, i.e. shrimp from Alaska or the North Atlantic (available in many supermarkets); these small shrimp have a very different--and somewhat stronger--flavor that is highly compatible with mayonnaise. Jifster

Anonymous said...

We also spent a vacation in DC this summer, a beautiful day in Georgetown, and a wonderful meal at Café La Ruche. When I asked my daughter what she thought the dressing on the shrimp/avocado was, she found your blog, and sent it to me. I was delighted to learn the dressing was homemade mayo, but even more delighted with your site. This Colorado cook will be trying more of your great French recipes!

Anonymous said...


To keep the avocado from slipping, simply slice a very small piece, cross section from directly under the avocado. It will now lay flat.
Linda S.