Shrimp Toast with California Avocado Cream and Tropical Sambal
Ingredients36 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.
- 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.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados