Products used in this recipe
Simplot RoastWorks® Flame-Roasted Corn and Black Bean Fiesta Blend Pack Size: 6/2.5lb SKU: 10071179777762
Simplot Select Recipe® Fries Sea Salt Chips, Skin On Cut Size: 1/8" Pack Size: 6/5lb SKU: 10071179026136
Simplot Harvest Fresh™ Avocados Avocado Halves, Frozen Pack Size: 12/2lb SKU: 10071179026938
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. |
Salad
| 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. |
Chips
| 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.
Salad
- • 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.
Chips
- 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.
Plating
- • 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
Simplot RoastWorks® Flame-Roasted Corn and Black Bean Fiesta Blend Pack Size: 6/2.5lb SKU: 10071179777762
Simplot Select Recipe® Fries Sea Salt Chips, Skin On Cut Size: 1/8" Pack Size: 6/5lb SKU: 10071179026136
