Acadiana Table by George Graham

Author:George Graham
Language: eng
Format: epub
Publisher: Harvard Common Press
Published: 2016-08-07T16:00:00+00:00

Place the water, lemon juice, hot sauce, and salt in a pot and bring to a boil. Add the shrimp and cook until done, about 5 minutes. Drain in a colander, rinse with cold running water to stop the cooking, and drain again. Place in a bowl, cover, and refrigerate until ready to use.

In a large bowl, whisk the mayonnaise, Creole mustard, vinegar, and lemon juice. Add the parsley, red onions, celery, and green onions and stir to combine. Add the pepper, a dash of hot sauce, and a sprinkle of salt. Taste and adjust the seasonings as you like.

Cut the avocados in half lengthwise and remove the pits. With a spoon, remove the pulp from each half and reserve the empty avocado halves. Cut the pulp into bite-size cubes and add it to the bowl with the dressing. Add the shrimp to the bowl and combine gently until evenly incorporated.

Spoon a large portion of the shrimp-and-avocado mixture into each avocado half. Cover and refrigerate until chilled, about 1 hour.

For serving, place the stuffed avocado halves on a plate with a bed of the mixed salad greens. Garnish with the lemon slices.

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