My life revolves around my son, daughter, family, friends and pets. I enjoy cooking but not baking! All things Southern are right up my alley. I love the outdoors, traveling, bar hopping, Mardi Gras and life in general. Thank you to my family and friends. You are the best guinea pigs ever!
Hey yall!! Hope all is well. Sorry it's been a little while since I have posted. Been a little busy lately at work, keeping the roads hot from here to Louisiana and trying to soak up some rays. Lord knows my white legs need all the sun they can get! I have been cooking though. Just have to make some time to catch up on my posts!
So, Mitch and I were talking the other day about his family in Texas and the kinds of foods they eat over that way. He was telling me about a place that has stuffed, deep fried avacados and how good they are, so, of course I had to try it out myself. In Texas, they take a whole avacado, remove the seed, hollow it out, stuff it with meat, batter and deep fry it. I chose to do mine a little differently.
Lets get started!
First you will need to make some pico de gallo
Chop some onion
Remove seeds and chop some tomato
Remove seeds and membrane from a jalapeno and mince
Mince some garlic
Chop some cilantro
Add salt and pepper
Mix together, cover and refrigerate (This stuff smells SO good!!!!)
Chop up a few artichoke hearts and set aside
Peel, devein and chop some shrimp
Shred a block of white cheese
Prepping the Avacados:
Cut avacados in half
Remove seed and the skin. Remove some of the avacado, making the seed hole bigger.
Dust each half with flour, place in plastic bag and freeze
Making the Batter:
3/4 cup of room temperature beer
3/4 cup of flour
2 egg yolks
2 Tbs oil
1 1/2 tsp salt
Mix together, cover and refrigerate for at least 2 hours
Saute the pico de gallo. Reserve just a little bit for the sauce.
Add the artichoke hearts
Add chopped shrimp, salt and pepper
Remove and place in a seperate dish
Saute a little of the pico de gallo
Add white wine and cream. Bring to a boil and reduce heat.
Add cheese. Adjust with salt and pepper. Cook until thick.
Remove avacados from the freezer
Stir the batter and dip the avacados
Fry until golden
Remove from oil and stuff with the shrimp mixture
Top with the wine/cheese sauce and garnish with some cilantro
OK, I was so freaking full that I could barely move!! They were SO good!! Mitch had 3 halves. I did good to finish 2. You can stuff these things with anything you can think of and make it your own. I will definately be making these agian!! Maybe with something a little spicer and more Texas like.