Avocado stuffed with shrimp and apple is a refined and delicious recipe, perfect for a starter or a light main course. This unique combination of flavors and textures provides a culinary experience that is both fresh and delicious. The use of avocado, rich in good fats, and shrimp, a source of lean protein, makes it a healthy choice. The apple, for its part, brings a touch of sweetness and crunch. This dish is ideal for lovers of healthy and inventive cooking. The ease of preparation and elegant presentation of this dish make it a perfect choice for impressing your guests at dinner parties or receptions.
The history of the stuffed avocado dates back centuries, where avocado was already used in Mesoamerican cuisines. Over time, this fruit has spread around the world, becoming a popular ingredient in many cuisines, including Mediterranean and Californian cuisine. The introduction of shrimp in this recipe is relatively recent, representative of modern culinary fusion that mixes flavors and cooking techniques from different cultures. This dish symbolizes the evolution of contemporary cuisine, where creativity and innovation are in the spotlight. Today, avocado stuffed with shrimp and apple is loved for its unique taste and visually appealing presentation.
To prepare this recipe for 2 people, you will need the following ingredients:
1 small apple: Choose a variety that offers a good balance of sweetness and acidity, such as Gala or Granny Smith, to add a touch of freshness.
2 pickles: They provide a tangy and crunchy flavor that contrasts pleasantly with the sweetness of the avocado.
1 large avocado: Make sure it is ripe but firm, for a smooth, rich texture.
1 lemon: Its juice will be used to prevent the avocado from browning and add a tangy note.
100 grams of precooked shrimp: Choose good quality shrimp, they are the centerpiece of this recipe.
2 tablespoons chopped cilantro: Fresh cilantro provides a refreshing, herbaceous flavor.
Mayonnaise: Used to bind ingredients and add richness.
Salt and pepper: To season and enhance flavors.
Prepare the ingredients: Start by cutting the shrimp, pickles and apple into small pieces. Make sure the pieces are uniform in size for better flavor harmony.
Preparing the avocado: Cut the avocado in half and remove the pit. Using a spoon, gently remove the flesh without piercing the skin. Then cut the flesh into small pieces.
Mixing the ingredients: In a large bowl, combine the shrimp, pickles, apple and avocado pieces. Add the chopped cilantro.
Seasoning: Stir in a little lemon juice to add freshness and prevent the avocado from oxidizing. Then add enough mayonnaise to bind everything together, and season with salt and pepper to taste.
Final assembly: Fill the hollowed out avocado skins with the prepared mixture. Serve immediately to ensure freshness and the best possible texture.
Choice of avocado: Make sure the avocado is ripe but not too soft. An overripe avocado can fall apart and make it difficult to fill the skin.
Balance of Flavors: Taste and adjust seasoning with salt, pepper and lemon juice to your preference. The balance between acidity, sweetness and richness is key in this recipe.
Presentation: Serve the stuffed avocados on a bed of green salad or arugula for a colorful and appetizing presentation.
Variations: Feel free to experiment with other ingredients like diced tomatoes, red onion or chili to add more texture and flavor.
Use of mayonnaise: For a lighter version, you can replace the mayonnaise with cottage cheese or Greek yogurt.
Ideas for serving
As an Appetizer: Serve these stuffed avocados as an elegant entrée at dinner parties.
Light main course: Accompany the stuffed avocados with a green salad and toast for a light lunch or dinner.
Buffet or picnic: These avocados are perfect for a buffet or picnic because they are easy to transport and can be eaten without cutlery.
Aperitif variation: For an aperitif, you can prepare this recipe in a mini portion, using smaller avocados or serving the mixture on toast.
Refrigerator storage: Stuffed avocados can be stored in the refrigerator for approximately 24 hours. Cover them with cling film to prevent oxidation.
Make Ahead: If you want to make the filling in advance, add the lemon juice to prevent