Shrimp with Avocado
Appetizers • European
Description
Shrimp with Avocado
Ingredients
- Avocado 1 piece
- Fish Oil 0 qt
- Honey 1 tablespoon
- Mustard Greens 1 tablespoon
- Shrimp 20 oz
- Soy Sauce 1 tablespoon
- Sesame Oil ½ spoons
- Olive Oil 5 fl oz
- Sweet Pepper 0 oz
- Ginger 0 oz
- Garlic 2 cloves
- Shallot 0 oz
- Cilantro 0 oz
- Black sesame seeds a pinch
Step-by-Step Guide
Step 1
Combine the mustard, honey, soy sauce, and sesame oil. While vigorously whisking, gradually pour in the olive oil and whip the resulting sauce until it reaches an emulsified consistency.
Step 2
Peel the shrimp, leaving the heads and tails on. Bring the fish stock (made from fish bones with added fennel or dill, onion, carrot, and celery) to a boil, add the shrimp, and immediately remove from heat. The shrimp should not be fully cooked, just lightly poached, so fresh shrimp only need to be in the stock for one minute, while frozen shrimp require three to five minutes.
Step 3
Chop the bell pepper, garlic, shallots, and cilantro as finely as possible.
Step 4
Chop a piece of ginger as well.
Step 5
Cut the avocado in half, remove the pit, and scoop the flesh out of the skin with a spoon. Cut into large cubes.
Step 6
Place the avocado in a bowl, sprinkle with vegetables, and dress with the sauce. Mix well. Serve topped with shrimp. You can also drizzle the shrimp with a bit of sauce and sprinkle with sesame seeds.
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