Mini California Avocado Shrimp Clubs

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 Mini California Avocado Shrimp Clubs

Developed as part of the 2012 California Avocado Week at Downtown Disney District (Anaheim, CA)


Serves: 12
  Fresh California Avocado
1/4  cup  Heavy Cream
tsp.  lemon juice
  Serrano Peppers
1/2    Baguette
oz.  olive oil
1/15  tsp.  kosher salt
1/15  tsp.  black pepper
  Shrimp (Poached)
  Roma Tomato (Sliced)
  Strips of Bacon

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


De-seed Serrano pepper and finely dice. Peel and de-seed avocados and place in a blender or food processor with Serrano pepper, hevy cream, and lemon juice and blend until smooth and well incorporated. Slice baguette in ¼” slices and brush with olive oil, season with salt and pepper, then grill until lightly toasted. Spread baguette slices with a light layer of avocado mousse, top with roma tomato slice, poached shrimp, a dollop of avocado mousse, and bacon slice.

Thomas Keaveny

Recipe courtesy ofChef Thomas Keaveny – ESPN Zone

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