Shrimp and Avocado Baskets
Category: Appetizers
Servings: 12 baskets
Ingredients:
| Ingredient | Quantity |
|---|---|
| Fillo dough | 3 sheets |
| Black sesame seeds | to taste |
| Butter | 30g |
| Shrimp | 12 pieces |
| Extra virgin olive oil | 2 tbsp |
| Sea salt | 1 tsp |
| Chestnut honey | 1 tsp |
| Lemon juice | ½ lemon |
| Black pepper | to taste |
| Avocado | 1 |
| Lime juice | ½ lime |
| Salt | to taste |
| Tabasco® sauce | to taste |
| Extra virgin olive oil | 1 tbsp |
| Egg yolks | 2 |
| Mandarin juice | 1 |
| Orange zest | 1 tsp |
| Lemon zest | 1 tsp |
| Sunflower oil | 250g |
| Salt | to taste |
| Black pepper | to taste |
| Salmon roe | 10g |
Instructions:
Step 1: Prepare the Fillo Dough Baskets
Start by melting the butter and letting it cool slightly. Use this melted butter to grease a 12-cup muffin tin. Take one sheet of fillo dough and gently unfold it, keeping the other sheets covered under a damp kitchen towel to prevent them from drying out. Cut the sheet into half lengthwise, resulting in 8 equal rectangles. Lay both halves inside the muffin tin and press gently to form a basket shape. Continue layering and pressing each additional sheet until all 12 cavities of the tin are filled. Sprinkle the baskets with black sesame seeds, then bake in a preheated fan-assisted oven at 190°C (375°F) for 7-8 minutes, or until golden and crispy.
Step 2: Prepare the Shrimp
While the baskets bake, cut the shrimp in half lengthwise and place them in a bowl. Drizzle with extra virgin olive oil, add the lemon juice, a pinch of black pepper, and stir to combine. Set aside to marinate while you finish the rest of the preparation.
Step 3: Make the Guacamole
Cut the avocado in half, remove the pit, and scoop the flesh into a blender or food processor. Add a dash of Tabasco® sauce, a pinch of salt, and lime juice. Blend until smooth and creamy. Set the guacamole aside for later.
Step 4: Prepare the Citrus Mayonnaise
For the citrus mayonnaise, add the egg yolks and mandarin juice to a blender. Blend until you achieve a mayonnaise-like consistency. Stop blending and season with salt. Stir in the zest of lemon and orange. Transfer the mayonnaise to a squeeze bottle or piping bag for easy assembly.
Step 5: Cook the Shrimp
Heat a skillet over high heat and cook the shrimp for just a few minutes, turning them until they are golden and cooked through. Remove from the pan and set aside.
Step 6: Assemble the Baskets
Once the fillo baskets have cooled, gently remove them from the muffin tin. Spoon a generous amount of guacamole into each basket, then top with two pieces of cooked shrimp. Finish with a drizzle of citrus mayonnaise and a sprinkle of salmon roe for a touch of elegance.
Step 7: Serve and Enjoy
Your shrimp and avocado baskets are now ready to serve. These bite-sized delights are perfect as appetizers for any occasion. Enjoy the crispy, savory combination of fillo dough with creamy avocado, succulent shrimp, and the refreshing citrus twist from the mayo.
Tips:
- If you want to make the baskets ahead of time, bake and store the fillo baskets in an airtight container to keep them crispy.
- You can swap the shrimp for other seafood like crab or lobster, depending on your preference.
- For an extra layer of flavor, drizzle the baskets with a bit of honey or add a pinch of chili flakes to the guacamole.
These shrimp and avocado baskets are a sophisticated yet easy appetizer that will impress your guests. With their crunchy exterior, creamy filling, and zesty toppings, they offer a refreshing twist on traditional appetizer fare.
