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Butter Poached Shrimp and Corn Stuffed Avocado

Butter Poached Shrimp and Corn Stuffed Avocado
Yield: 20 Servings

Yield: 20 Servings

This delectable dish lands on the lighter side of offerings, but it's packed with fresh, bright flavors and presents beautifully.

Step 1: Lime Vinaigrette
Ingredient Weight Measure
Olive oil 24 fl. oz.
Rice wine vinegar 8 fl. oz.
Dijon mustard 1 Tbsp.
Honey 1 Tbsp.
Lime juice, fresh 2 fl. oz.
Ingredient Weight Measure
Butter 8 oz.
Cilantro, chopped 3 Tbsp.
Jalapeno, minced 1 Tbsp.
Lime zest 1 Tbsp.
Simplot RoastWorks®: Flame-Roasted Corn and Black Bean Fiesta Blend 6/2.5lb 80 oz.
Salt & pepper to taste
Shrimp, 21/25, peeled, deveined 5 lb.
Tomatoes, large, seeded, diced 8 oz.
Ingredient Weight Measure
Simplot Select Recipe® Fries: Sea Salt Chips, Skin On 1/8" 16 oz.
Cumin Sour Cream
Ingredient Weight Measure
Cumin, ground 2 Tbsp.
Simplot Harvest Fresh™ Avocados: Avocado Halves, Frozen 12/2lb 20 count
Sour cream 20 oz.
Tempura batter, prepared 32 fl. oz.
Preparation Instructions:
Lime Vinaigrette
Emulsify oil, vinegar, Dijon, honey and lime juice in blender.
• Melt butter in a medium pan over low heat.
• Butter poach the shrimp until just cooked, about 5 minutes. Drain shrimp, cool and reserve.
• Prepare the black bean and corn fiesta according to the package directions. Chill.
• Combine the shrimp, black bean and corn fiesta, tomato, jalapeno and vinaigrette, toss to coat. Add cilantro and lime zest.
• Season to taste with salt and pepper. Chill for two hours prior to service.
Prepare chips according to package instructions, drain and cool. Chop in food processor until coursely ground. Reserve.
Cumin Sour Cream
Whisk together sour cream and cumin in small bowl. Transfer to a squeeze bottle and refrigerate.
• Preheat fryer to 350°F. For each serving; dredge each Simplot avocado halves in tempura batter and coat with chips.
• Transfer to fryer and cook for 2 minutes or until golden brown and crispy.
• Drain and place on a warm serving plate.
• Top with 6 oz of salad and drizzle with 1 fl oz of sour cream.
Products used in this recipe

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