Serves 8
30 min
Avocados Stuffed with Shrimp Rémoulade
Recipe GLPRad6879bb5d46b6
A classic New Orleans-inspired dish featuring tender poached shrimp coated in a tangy Creole mustard and horseradish sauce, served in creamy avocado halves. This elegant main course combines fresh seafood with smooth avocados and is lined with crisp romaine lettuce for a light yet satisfying meal.
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Ingredients
1 lemon, halved
1 bay leaf
Salt, divided
1 lb. medium shrimp, peeled and deveined
1 egg yolk
¼ cup Creole mustard
¼ cup prepared horseradish
¼ cup white vinegar
1 cup olive oil
2 cloves garlic, minced
1 shallot, finely chopped
1 small celery rib, chopped
2 sprigs fresh parsley, leaves chopped
1 tsp. paprika
2 tsp. Worcestershire sauce
2–3 dashes hot pepper sauce (Tabasco)
8 leaves romaine lettuce
4 small Hass avocados, halved and seeded
Directions
Fill a large pot with water and add the lemon halves and bay leaf. Bring to a boil over high heat and add a pinch of salt.
Carefully add the shrimp to the boiling water and cook until they turn pink and opaque throughout, about 2–3 minutes. Remove with a slotted spoon and spread on a plate to cool completely.
In a bowl, whisk together the egg yolk, Creole mustard, horseradish, and vinegar until combined.
While whisking constantly, add the olive oil in a slow, steady stream to create an emulsion. Continue until all oil is incorporated and the sauce is thick and creamy.
Fold in the minced garlic, chopped shallot, celery, parsley, paprika, Worcestershire sauce, and hot pepper sauce. Season with salt to taste. Gently toss the cooled shrimp with the rémoulade sauce until evenly coated.
Arrange two romaine lettuce leaves on each serving plate.
Place two avocado halves on the lettuce leaves and spoon the shrimp rémoulade generously into the center of each avocado half. Serve immediately.
