Peter's Principles - Recipes
Avocado Stuffed With Grilled Salsa Shrimp
Yield: 4 servings
For easier grilling, thread the shrimp on skewers. If you buy hard avocados, they will ripen nicely on your kitchen counter in a day or two. Don't buy them if they're mushy or have bruises. Ripe avocados should just give to the touch.
Ingredients:
1 pound (about 20) raw extra-large
shrimp, peeled and deveined
2 Tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1-1/2 to 2 cups of your favorite salsa
1 large ripe avocado
Chopped fresh cilantro
Preparation:
- Season the shrimp with salt and pepper and set aside.
- Heat the olive oil in a heavy skillet. Add the shrimp to the skillet and saute for about one minute.
- Add the salsa to the skillet and simmer for an additional three minutes. Remove the pan from the heat. The shrimp can be served immediately or refrigerated and served chilled.
- Just before serving, cut each avocado in half, from pole to pole. Pit and peel the avocado. Slice the avocado into even slices. Fan equal amounts of avocado slices on four plates. Divide and spoon the shrimp close to the avocado on the plates. Garnish as desired and serve.
Note:Use sole, flounder, or red snapper for this recipe. You will need 2 fillets of 3/4 pound each, and about 3/4-inch thick.