1 Preheat your oven to 320°F (160 °C) (325 °F).
2 Cut your avocados in half, remove the pit, then carefully scoop out the flesh using a large spoon without making holes in the shells.
3 Pour the avocado flesh into a mixing bowl, add the cream, season with salt and pepper (or add the wasabi), then add the egg yolks and blend for about 15 seconds.
4 Place your 4 avocado halves in a shallow baking dish, fill them with your mixture, then pour hot water around them to halfway up and bake for 30 minutes.
5 Meanwhile, heat a skillet over medium-high heat and add a little olive oil. When hot, sear your shrimp for 2 minutes on each side. One minute before finishing, add your diced bacon in a corner, cover, and turn off the heat.
6 Remove your avocado shells and arrange them on nice plates, then place your shrimp and bacon bits in the hollows and finish by drizzling with the remaining oil from the skillet.
For a long time now, whenever I threw away avocado shells, I kept thinking I should do something with them one day. Well, here we are! By the way, I almost forgot to tell you that in the end it turned out to be absolutely delicious (smile). The three flavors all together: the creaminess of the avocado combined with a slightly crunchy shellfish taste plus that little smoky hint, it's just excellent.
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