Fried Stuffed Avocado

Total Time: 22 mins Preparation Time: 20 mins Cook Time: 2 mins

Ingredients

• 1/2 avocado
• 3 shrimp, chopped
• 1/2 teaspoon fresh pressed garlic
• 2 tablespoons pico de gallo
• 10 ounces wine
• 3 ounces cream
• 2 tablespoons manchego cheese
• 2 ounces salsa or 2 ounces pasilla chili sauce
• artichoke heart, if desired
• 2 eggs, separated
• 3/4 cup beer, room temperature
• 2 tablespoons vegetable oil
• 3/4 cup flour
• 1 1/2 tablespoons salt

Recipe

• 1 take the ½ avocado and remove the skin, leaving avocado ½ whole. take a scoop and.
• 2 remove some of the flesh around the seed whole to allow for more filling.
• 3 dust with flour and wrap in plastic and freeze.
• 4 dip the avocado in the relleno batter removing some batter from the hole and deep fry.
• 5 heat, sauté and cook the shrimp with garlic and pico. deglaze with wine and add cream to bring to a boil. add manchego cheese and cook until thickened.
• 6 fill the hole with the shrimp mixture and pour sauce around rim and serve.
• 7 serve on a large round plate and garnish with fresh cilantro.
• 8 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~.
• 9 some restaurants fill both halves of avocado, put the halves together batter or dust with flour and deep fry for a couple of minutes.
• 10 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~.
• 11 relleno batter:.
• 12 to prepare, place flour in a mixing bowl and add egg yolks, salt, oil, and beer.
• 13 stir batter until thoroughly mixed.
• 14 cover bowl with plastic wrap and allow it to rest in the fridge for at least 2 hours or as long as 24 hours - the longer the better, to a point.
• 15 just before using batter, stir it well again.
• 16 in a separate bowl, beat egg whites until stiff but not dry; gently fold egg whites into batter.
• 17 fry in oil at 360°f.