The other day, I looked at my vegetable bowl and noticed I had a lot of tomatoes and avocados. I also knew I had shrimp in the freezer. What to do with that abundance?
I decided to make a roasted tomato vinaigrette spiked with chile de árbol - kind of like a cross between a salsa and a salad dressing. If you like spicy tomatoes, you will love this. You can also use it as a sandwich or hamburger spread, for fish cakes, etc.
The shrimp is marinated in lime juice, fresh chiles and garlic, and then quickly sautéed, so this recipe comes together quickly. Get your hands on the most beautifully ripe avocados and hollow them out a bit so you can fit more shrimp on each half. Top with your garlicky shrimp and then drizzle the roasted tomato vinaigrette on top. Decorate with sliced green onions and cilantro leaves. We are talking delicious.
Were you looking for something impressive, yet easy to make? These shrimp-stuffed avocados are it! They are the perfect starter for your next al fresco dinner, paired with a crisp sauvignon blanc or a cold beer. Your guests will be very happy indeed.
AGUACATE RELLENO DE CAMARON CON VINAGRETA DE TOMATE ASADO con CHILE DE ARBOL
Shrimp Stuffed Avocado with Roasted Tomato and Arbol Chile Vinaigrette
2 large ripe avocados, halved, seeded and hollowed out slightly
Tomato vinaigrette:
2 vine tomatoes, halved
½ small onion, peeled and chopped roughly
2-3 chiles de arbol, cut into small pieces
2-3 Tbsp red wine vinegar
½ cup extra virgin olive oil
1 tsp kosher salt, or to taste
½ tsp freshly ground black pepper
Shrimp:
1 lb 31-40 shrimp, peeled and de-veined
2 garlic cloves, minced
1 Jalapeño chile, minced
Juice of 1 lime
2 Tbsp olive oil
Salt to taste
Garnish:
1 green onion, sliced thinly on the bias
a handful cilantro leaves
Preheat oven to 450°F. Place tomatoes, cut side down, on parchment covered baking tray. Add chopped onion. Bake until skins start to blacken quite a bit, about 15 minutes. Remove from oven and let cool.
In food processor, place roasted tomatoes and onion. Add chiles de arbol, ½ tsp kosher salt and black pepper. Process until smooth. Add red wine vinegar and while motor is running, start drizzling olive oil through the tube. Let mixture emulsify and taste for salt and pepper. Correct seasonings and reserve.
In medium glass or ceramic bowl, place shrimp, garlic, jalapeño chile and lime juice. Marinate for 10-15 minutes. Heat medium saucepan and add olive oil. Add shrimp and cook just until they turn pink, 2-3 minutes. Season with salt to taste.
When you’re ready to serve, cut the avocados in half, pit and remove a bit of the flesh to make more room for the shrimp. Mound the shrimp over the avocado halves and drizzle with tomato vinaigrette. Garnish with green onions and cilantro leaves. Serve immediately.
Serves 4.