Shrimp Stuffed Avocado

Today in the Cooking Corner we were happy to welcome back Chef Alfredo Vargas from the Hard Rock Hotel and Casino. This time we are learning to make a Shrimp Stuffed Avocado.

INGREDIENTS

Shrimp Fajitas (Recipe)

2 Avocados 3 tbs Olive oil

8 oz Chopped Shrimp 1- 1/3 Butter

1 Red Bell Pepper 1 Whole lime

1Green Bell Pepper Pico de Gallo (Recipe)

1 Yellow Onion 1 Roma Tomato

1 ¼ tsp White Pepper 1 Fresh Jalapeno

½ tsp Granulated Garlic 1 tbs Chopped Cilantro

¼ tsp Granulated Cumin ½ Yellow onion, 1- Tbs lemon juice, 1-1/4 tbs Cumin,

2 tbs white queso 1-1/4 tbs Granulated Garlic, and Salt and pepper to taste

2 tbs of Pico de Gallo White Queso Dip (Recipe)

Cabbage Slaw 4 oz of white Velveeta Cheese, 2 oz Heavy Cream

2-Cops shredded cabbages 1-tbs Green chopped Peppers

1 oz shredded Carrots

1 oz shredded purple Cabbage

2 oz Poppyseed Vinaigrette Dressing

METHOD

1. Wash all products before starting to chop.

2. Peel the onion and diced in ¼-inch dice, repeat with red and green peppers. Keep onion separate.

3. Chop any size shrimp you would like, insuring chopped sizes are the same as vegetables (keep speared as well)

4. In a medium size pan, set to medium heat and add olive oil and butter. When hot, add the onion and stir until transparent, then add bell peppers and stir.

5. Add chopped shrimp and all condiments. Stir occasionally the shrimp will cook in 2 the 3 minutes.

6. To make coleslaw: shred cabbage, carrots, and purple cabbage and add to a mix bowl, add dressing and mix well.

7. To make pico de gallo: Chop tomato, onion, jalapeno, cilantro; add in small mix bowl, add condiments and lemon juice and mix well.

8. To make queso: In a large pan, boil water and add Velveeta cheese, cream cheese and green peppers. Add chopped chilis and stir until well mixed and creamy.

9. Cut avocado in half lengthwise and carefully extract the seed out. With a large spoon, scoop the avocado out in one piece and discard the skin.

10. In a medium plate, add the two halves of avocado next to each other, add the shrimp mixture, queso, and garnish with pico de gallo.

11. Add slaw to plate.