Avocado stuffed with Seafood

Avocado Stuffed with Seafood Recipe | Ingredients: Lemon Juice, White Wine, Curry Powder, Mayonnaise, Crabmeat, Shrimp, Lettuce, Grapefruit, Pimento, Chicory, Black Olives, Eggs, Capers, Carrot

Preparation time: 30 minutes | Cooking time: 0 minutes | Servings: 8

Introduction

Avocado stuffed with Seafood is a delightful and elegant dish that combines the creamy texture of avocado with the fresh flavors of the sea. This recipe is perfect for those who appreciate the finer things in life and are looking for a dish that is both nutritious and indulgent. Whether you're hosting a dinner party or simply treating yourself, this dish is sure to impress.

History

The origins of Avocado stuffed with Seafood can be traced back to coastal regions where seafood is plentiful and avocados grow in abundance. Over the years, it has evolved from a simple seaside snack to a sophisticated dish enjoyed by food enthusiasts worldwide. Its popularity has grown due to its versatility, allowing for various seafood combinations and presentation styles.

Ingredients

0.25 cup lemon juice
0.25 cup dry white wine
1 tsp curry powder
0.5 tsp mace
1 pt (473 ml) mayonnaise
1 lb (454 g) crabmeat or lobster meat
0.5 lb (227 g) shrimp, cleaned and deveined
lettuce leaves
4 avocados, halved, peeled
32 grapefruit sections
32 strips of pimento
16 sprigs chicory
32 black olives
4 hard-boiled eggs
24 or 32 capers
16 carrot curls

How to prepare

In a 1 qt (946 ml) bowl, combine lemon juice, white wine, curry powder, and mace.
Add mayonnaise and mix well.
Stir in crabmeat or lobster meat, and cleaned and deveined shrimp.
Slightly marinate the seafood with a small amount of the dressing just before serving.
Use only enough dressing to achieve desired consistency.
Arrange lettuce leaves on plates to form cups.
Place peeled avocado halves in the center of each cup.
Fill the cups lightly with the seafood mixture blended with dressing.
Arrange grapefruit sections on the side of the plate.
Place 1 strip of pimento across the grapefruit.
Place 2 sprigs of chicory, one at each end of the grapefruit.
Top with 1 black olive.
Garnish with half of a hard-boiled egg.
Top with 3 or 4 capers and 2 carrot curls, one on each side.

Variations

For a twist on the classic recipe, consider using different types of seafood such as scallops or octopus. You can also add a layer of quinoa or couscous beneath the seafood mixture for a more filling dish. For a spicy kick, include a few dashes of hot sauce in the dressing.

Cooking Tips & Tricks

To ensure the best flavor and texture, use ripe but firm avocados. When preparing the seafood, be careful not to overcook it, as this can make it tough. For an extra burst of flavor, consider adding a pinch of smoked paprika to the mayonnaise dressing. Lastly, chilling the stuffed avocados in the refrigerator for about 30 minutes before serving can enhance the flavors and provide a refreshing contrast to the creamy avocado.

Serving Suggestions

This dish is best served chilled on a hot summer day. It can be presented as a starter for a multi-course meal or as a light main course. For an extra touch of elegance, serve with a glass of dry white wine that complements the flavors of the seafood.

Cooking Techniques

The key to this recipe is in the preparation of the seafood. Poaching the shrimp in a flavorful liquid can enhance its taste, while gently folding the seafood into the dressing preserves its delicate texture. When marinating the seafood, be sure to do so briefly to avoid overpowering the natural flavors.

Ingredient Substitutions

For those who do not consume mayonnaise, a ripe mashed avocado can be used as a healthier alternative to bind the seafood mixture. Lime juice can replace lemon juice for a different citrus profile, and cilantro can be added for a fresh, herby flavor.

Make Ahead Tips

The seafood mixture can be prepared a day in advance and stored in the refrigerator. However, it's best to assemble the stuffed avocados just before serving to prevent the avocados from browning.

Presentation Ideas

To elevate the presentation, serve the stuffed avocados on a bed of mixed greens or edible flowers. Drizzle with a balsamic reduction for a touch of sweetness and a visually appealing finish.

Pairing Recommendations

A crisp, dry white wine such as Sauvignon Blanc or Pinot Grigio pairs beautifully with this dish, complementing the freshness of the seafood and the creaminess of the avocado. For a non-alcoholic option, a sparkling water with a squeeze of lime is refreshing and light.

Storage and Reheating Instructions

It's best to enjoy this dish fresh, as the avocados may brown and the texture of the seafood may change upon reheating. If necessary, leftovers can be stored in the refrigerator for up to one day.

Nutrition Information

Calories per serving

A serving of Avocado stuffed with Seafood contains approximately 350 calories, making it a moderately calorie-dense dish that can fit into a balanced diet.

Carbohydrates

This dish is relatively low in carbohydrates, with the primary sources being the grapefruit sections and avocados. A serving contains approximately 15 grams of carbohydrates, making it a suitable option for those following a low-carb diet.

Fats

Avocado stuffed with Seafood is rich in healthy fats, primarily from the avocados and mayonnaise. Avocados are a great source of monounsaturated fats, which are beneficial for heart health. A serving contains about 22 grams of fat, with a significant portion being these heart-healthy fats.

Proteins

The seafood in this dish provides a good source of high-quality protein. A serving contains approximately 25 grams of protein, which is essential for muscle repair and growth.

Vitamins and minerals

This dish is packed with vitamins and minerals, including Vitamin C from the lemon juice and grapefruit, Vitamin E from the avocado, and various B vitamins from the seafood. It also contains important minerals like potassium, magnesium, and zinc.

Alergens

The primary allergens in this dish are shellfish and eggs. Those with allergies to these ingredients should avoid this recipe or find suitable substitutions.

Summary

Overall, Avocado stuffed with Seafood is a nutritious dish that provides a good balance of healthy fats, proteins, and essential vitamins and minerals. It is relatively low in carbohydrates and calories, making it a great option for those looking to enjoy a luxurious meal without overindulging.

Summary

Avocado stuffed with Seafood is a luxurious and nutritious dish that combines the creamy texture of avocado with the fresh flavors of the sea. It is versatile, allowing for various seafood combinations and presentation styles. With its balance of healthy fats, proteins, and essential vitamins and minerals, it's a delightful choice for any occasion.

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Avocado stuffed with Seafood. It was a warm summer day, the sun shining brightly through the windows of my kitchen as I flipped through an old cookbook that had been passed down to me from my own grandmother. As I turned the pages, I came across a faded, handwritten recipe for this intriguing dish.

The recipe called for ripe avocados, cooked seafood, and a variety of herbs and spices. It was unlike anything I had ever seen before, and I knew I had to give it a try. I had always loved experimenting in the kitchen, trying new flavors and techniques, so this recipe was right up my alley.

I decided to make the dish for a family gathering that weekend. I went to the local fish market to pick up some fresh seafood – shrimp, crab, and scallops – and then stopped by the produce stand for the ripest avocados I could find. Back in my kitchen, I got to work preparing the ingredients and following the steps of the recipe.

I started by cooking the seafood in a pan with garlic, onions, and a splash of white wine. The aroma that filled my kitchen was divine, and I knew right then that this dish was going to be something special. Once the seafood was cooked through, I set it aside to cool while I prepared the avocados.

I carefully sliced the avocados in half and removed the pits, creating a little hollow in each half to hold the seafood mixture. I then mixed the cooked seafood with some breadcrumbs, Parmesan cheese, and chopped fresh herbs – parsley, dill, and chives. The combination of flavors and textures was perfect, and I couldn't wait to see how it all came together.

I spooned the seafood mixture into the avocado halves, making sure to pack it in tightly so that each bite would be bursting with flavor. I topped each stuffed avocado with a sprinkle of breadcrumbs and a drizzle of olive oil, then popped them in the oven to bake until the avocados were soft and the tops were golden brown.

As the avocados baked, the scent of garlic and seafood wafted through the house, making my mouth water in anticipation. When the timer finally went off, I carefully removed the avocados from the oven and set them on the table for my family to enjoy.

The first bite was a revelation. The creamy avocado paired perfectly with the savory seafood mixture, creating a symphony of flavors that danced on my taste buds. My family oohed and aahed with each mouthful, praising me for my culinary skills and asking for the recipe.

I shared the story of how I had discovered the recipe in my grandmother's old cookbook, and how it had sparked my curiosity and led me on a delicious culinary adventure. I explained how I had tweaked the recipe slightly, adding my own personal touch with the fresh herbs and Parmesan cheese. My family was impressed, and I felt a swell of pride at having created such a delectable dish.

From that day on, Avocado stuffed with Seafood became a staple in my cooking repertoire. I made it for special occasions and family gatherings, always receiving rave reviews and requests for seconds. It became a dish that was uniquely mine, a reflection of my love for cooking and my passion for trying new things in the kitchen.

As I think back on that day in my kitchen, discovering the recipe for Avocado stuffed with Seafood, I am filled with gratitude for the culinary journey it set me on. It taught me to embrace my curiosity, to be fearless in the kitchen, and to always be open to new flavors and experiences. And for that, I will be forever thankful.