Back to School commercials have hit the airwaves, but news flash, it is still summer so I’m cooking and eating for the season. Today I’m bringing you one of my favorites, a refreshing shrimp salad stuffed in an avocado, served with a bottle of Chenin Blanc. This grape variety has the brightness and freshness to pair with the shrimp, and a smooth texture to complement the avocado.
Ingredients:
- 1 pound large raw or steamed shrimp
- 1 large ripe avocado, sliced and outer skin removed
- 1/4 cup mayonnaise
- 1 celery stalk, fine dice
- 1 teaspoon capers, drained
- 1/4 lemon, juiced
- 1 teaspoon fresh dill, minced
Start by steaming your shrimp until pink and cooked through. I prefer steaming my own shrimp simply because it can save you anywhere from 4-6 dollars a pound. It is a simple thing to do and does not take much time. Once the shrimp are steamed, place them in the refrigerator, allowing them to get really cold before peeling — about 4 hours. Once cold remove and peel.
Tip — reserve shells and use them to make a simple seafood stock for risotto or soup.
Combine mayonnaise, celery, lemon juice, capers, dill, salt and pepper, whisking until smooth and creamy.
Add the shrimp and toss, coating lightly.
Scoop the shrimp salad into 2 large avocado halves or amongst 4 smaller halves and drizzle with any remaining dressing. Finish by sprinkling with additional fresh dill and serve with a lemon wedge.
This is an excellent summer recipe, one you can even serve into fall.
