Avocados Stuffed with Shrimp Rémoulade

Name: Avocados Stuffed with Shrimp Rémoulade
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8
Cuisine: Creole
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

Recipe GLPRad6879bb5d46b6

Creole

Appetizer

30 min

483 cal

Servings: 8

Stovetop

SNAP eligible

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.

Comments

Grocery List Plus Editorial Staff4

This is a solid summer dish that plays to Charlotte's coastal access—shrimp and avocado are reliably stocked at Harris Teeter and Walmart, though quality varies by season. The rémoulade is classic Southern and uses pantry staples except creole mustard, which most major chains carry but may require checking the specialty condiment aisle; cost per serving runs around $3.50–$4.00 driven by fresh shrimp at market price. The 30-minute window is honest for assembly and chilling the sauce, though you'll want to buy pre-cooked shrimp or budget an extra 10 minutes if cooking from frozen. It's a no-fuss dinner that doesn't reheat well—serve same-night—and works best as a warm-weather meal when avocados are good and shrimp is fresher; the plating is elegant enough for guests but not fussy enough to stress a weeknight cook.