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Saffron Rock Shrimp Stuffed Avocado Recipe

Using the avocado half as a shell, fill with rock shrimp and a generous drizzle of a saffron citronette for a delicious dish.

Recipe courtesy of Executive Chef Nash Cognetti, Tra Vigne, St. Helena, CA

Recipe is designed for foodservice use and is not intended for consumer scaling of less than 12 servings.

Re-Calculate: Ingredients

Ingredients:
  • 8 oz. Citronette (recipe follows)
  • Sherried Rock Shrimp (recipe follows)
  • 24 each blood orange segments
  • 4 cups arugula
  • 6 each ripe, Fresh Hass Avocados, peeled, seeded, cut in half*
Citronette - Yield: 4 cups
  • 5 each Meyer lemons, zest and juice
  • 1 each ruby grapefruit, zest and juice
  • 2 oz. shallot, minced
  • 2 Tbsp. Dijon mustard
  • 1/4 tsp. saffron, bloomed in 1/4 cup hot water
  • Salt
  • 20 oz. olive oil
Sherried Rock Shrimp - Yield: 12 heaping 1/4 cup servings
  • 20 oz. rock shrimp, peeled and deveined
  • 2 Tbsp. butter
  • 1 tsp. olive oil
  • 3 each garlic cloves, finely chopped
  • 1/8 tsp. red chile flakes
  • 1 cup shallots, diced
  • 1 tsp. smoked paprika
  • 2 cups sherry wine
  • 2 cups heavy cream
  • 3 oz. crescenza cheese
  • 1/8 cup chopped parsley
Instructions:
  1. Per Order
    Toss the arugula with 6 oz. of Citronette. Place 1/3 cup of the dressed arugula on the right end of a rectangular platter.
  2. Place the half Hass Avocado in the center of the platter. Fill it with a heaping 1/4 cup of warm Sherried Rock Shrimp and sauce, allowing the sauce to overflow the avocado.
  3. Place 2 segments of blood orange on the left end of the platter. Drizzle with a teaspoon of citronette.
Citronette Preparation
  1. Puree the lemon and grapefruit juice and zests plus shallot, mustard and saffron in the blender. Slowly add the olive oil to emulsify. Refrigerate.
Sherried Rock Shrimp Preparation
  1. Place the butter, olive oil, garlic, shallots and chile flakes in a large sauté pan and cook over high heat for 2 minutes.
  2. Add the shrimp, paprika and salt and cook for 1 minute.
  3. Add the sherry wine and allow to reduce until the alcohol odor is gone.
  4. Add the cream and reduce by half. Add the crescenza cheese and chopped parsley.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Saffron Rock Shrimp Stuffed Avocado Recipe
 
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