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Shrimp in Avocado Cream

post #1 of 2
Thread Starter 
I have been told that you can't cook Avocados because they become bitter. In the following recipe there is no bitterness, just a colorful richness. The copyright on the recipe is mine so it is used with permission since I am posting it.

Shrimp in Avocado Cream

(Shrimp in Green Gravy)

Fast, easy, and elegant: (Portioned for 2 generous servings but can easily be scaled up)

Peel and clean two servings of shrimp (8 large to 24 small)
Finely chop one small onion or one large shallot (about 25g or 1 oz.)
Peel and finely chop one clove of garlic (big or small depending on personal taste)
Scoop the flesh from two small or one large ripe avocados and crush/mash with a fork to a smooth puree.
Salt and pepper
Red Pepper (optional)
About 30g butter (1 oz.) (1 0z = 2 Tbsp)
About 250 ml cream (1 cup)

For a garnish:
Cut a ripe red tomato into 6 wedges. Lay each wedge on the skin side, flatten and remove the pulp and seeds leaving the skin and outer flesh of the tomato. Cut this into strips and then into fine dice for cubes (about 3mm) to use as garnish

Cook one cup of dry rice as normal.

Add the butter to a skillet or sauté pan (10 to 12 inch) and melt it over medium heat.
Add the chopped onion/shallot and sauté until translucent but not brown (about 5 to 7 minutes) If using hot pepper, add at this time. [be sure not to let it burn if using dry powder or flakes of red pepper]
Add the garlic and sauté gently about 3 to 4 minutes (do not brown)
Add the shrimp and sauté until they begin to turn pink (turning them one time) [3 or 4 minutes]
Remove the shrimp to a dish and add the mashed avocado to the pan. Stir until hot and then add the cream, stirring with a whisk, and heat until it begins to simmer. Adjust texture with milk if too thick. Add Salt and Pepper to your personal taste. Return the shrimp to the simmering pan and stir gently until shrimp are just pink through.

Spoon rice onto two plates. Spoon the shrimp in avocado cream over the rice. Sprinkle the diced tomato over the top to add color contrast
Instead of tomato, you can garnish with finely diced sweet red pepper or roasted red pepper. Also chopped parsley or cilantro can be used with the tomato or instead of the tomato for an all green presentation. (use of cilantro gives an interesting flavor for those who like this herb) Skip the garnish for a really quick and easy meal.

None of the proportions above are critical. Use more or less shrimp, onion, or garlic to your personal taste. If you like it spicy, it is excellent with hot red pepper added when sautéing the onion and garlic. A dash of Sriricha or other pepper sauce can be used also.

I like it best with Basmati rice but it is also excellent with long or short grain rice or over potatoes or pasta.

Mild fish fillets, boneless chicken breasts or other seafood can be substituted for the shrimp. I have made it with chicken, flounder, cod, and lobster all successfully.

You can use less cream, just one avocado, leave out the shrimp and increase the garlic and spicing to make a delicious pale green cream sauce to serve with fish or meat. (For this, it can be pressed through a sieve for a smooth version or use finely diced onion and do not strain for a chunky sauce.) I’ll bet that a low garlic version would be good served over fresh spring asparagus.
post #2 of 2
I grow my own Avacado's here in Florida and always try to develop new things to do with them. I can tell you that they do not get bitter. I use them in Pasta dishes, in Crepe dishes, and various other cooked and raw dishes. In some cases it acts almost like Tofu by picking up spice and flavors you give it. Naturaly you have to watch the degree of ripe-ness.
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