SPICY SHRIMP STUFFED AVOCADOS

Spicy Shrimp Stuffed Avocados image

These are a favorite at every family gathering, no matter the time of year. The different shades of green that make up the rings when you split the avocados are gorgeous. You can also use a red pepper in place of the jalapeno for a little added pop of color.

Provided by Naomi Nakashima

Time 20m

Number Of Ingredients 12

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Ingredients

2 whole avocados
salt and pepper (to taste)
FOR FILLING
2 - 4 shrimp (peeled and deveined with tails removed)
1/4 c shredded pepperjack cheese
1 jalapeno (finely minced)
1/4 tsp cumin (more or less depending on taste)
salt and pepper (to taste)
FOR FRYING
panko bread crumbs (as needed)
shredded parmesan cheese (as needed, about 1/4 the amount you use for the panko)
vegetable oil (as needed)

Steps:

1. Saute the shrimp over medium heat in a small skillet. The shrimp will turn pink and opaque when it's done (about 2 minutes).
2. Meanwhile, mix together the minced jalapeno pepper and pepperjack cheese. Season the mixture with cumin, salt, and pepper. In a different bowl, mix together panko crumbs and parmesan cheese (set this bowl aside for frying later).
3. Once the shrimp are cooked, remove them from the heat and chop them finely. Add the shrimp to the cheese and jalapeno mixture and mix well so that there is even distribution of meat / cheese.
4. For the frying, you'll need to mix together the panko crumbs and parmesan cheese into a small bowl. You'll also need to fill a cast iron dutch oven with your vegetable oil, at least 3 inches. If you don't have a cast iron dutch oven, a deep skillet will work too. Make sure the oil is hot before you begin frying.
5. Cut the avocados length-wise. Carefully remove the pits and scoop the meat out of their shells. Be careful not to break the meat, they should be whole with no holes in them. You can season the meat with salt and pepper. I prefer either sea or kosher salt, but table salt is fine, too. If some of the avocados had very small pits, use a teaspoon to try to scoop a little more out and give yourself some more room for the filling.
6. Carefully fill the pit-holes in the avocados with the shrimp and cheese mixture. Do not over-stuff, the filling should come just to the edge of the hole. As you stuff the avocados, carefully replace the halves together. They will usually stick right back together (unless there's too much stuffing) but you may need to fiddle a bit to get them seamless.
7. Next, carefully roll the avocados to coat them in the panko crumbs / parmesan cheese mixture.
8. Carefully drop the avocado into the hot oil. Cook until the panko crumbs / parmesan cheese turn a nice golden brown (about 4-5 minutes). When they're ready, remove them from the oil and drain.
9. Split the avocados down the middle where they were cut before, and serve hot.