Shrimp Toast with California Avocado Cream and Tropical Sambal
|36||Baguette slices (cut on diagonal)|
|As needed||Vegetable oil - as needed|
|California Avocado Cream (recipe follows)|
|36||Grilled shrimp, large (21 to 33 count) *|
|Tropical Sambal (recipe follows)|
|* Thinly sliced, cooked pork tenderloin can be substituted for the shrimp.|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- Fry baguette slices in hot oil until brown; drain well. Reserve.
- Spread 1 tablespoon of California Avocado Cream onto each of 3 baguette toasts. Top each toast with 1 shrimp. Garnish with 2 tablespoons Tropical Sambal.
California Avocado Cream
- Puree 2 California Avocados (1 pound), 1/2 cup sour cream, 3 tablespoons whipping cream, 2 tablespoons finely chopped cilantro, 2 tablespoons lime juice, 1/4 teaspoon chopped garlic and 1/4 teaspoon salt. Reserve. Yield: 2-1/4 Cups.
- Combine 2 cups diced mango, 1 cup diced kiwi, 1/2 cup diced onion, 2 tablespoons finely chopped red Fresno chili, 1/2 cup molasses, 1/2 cup white wine vinegar, 1/4 cup fish sauce or soy sauce, 2 tablespoons sesame oil, 2 teaspoons finely chopped lemon grass, 2 teaspoons finely chopped ginger root, 2 teaspoons finely chopped garlic and 1/2 teaspoon salt. Simmer all ingredients until almost all liquid evaporates, about 10 minutes. Reserve. Yield: 1-1/2 Cups.