We are just back from Washington D.C. where we’ve spent 3 beautiful days walking on the Mall, visiting museums (I loved the NMAI), federal buildings and memorials under the warm sun of late summer. We’ve also spent an afternoon in gorgeous Georgetown and stopped at Café La Ruche for an early dinner before going back to the airport. I had a delicious stuffed avocado. Avocado became really popular in France in the 1970’s . You would find this recipe in any french cook book of that time. I only takes a few minutes to prepare and can be served as an appetizer, on its own, or as a main dish (like at La Ruche) with a mixed greens salad. The avocado can be served in it’s “shell” (I mean with the skin on) and eaten with a spoon. All you need is:
- 1 ripe avocado
- 4 tablespoons peeled, cooked baby shrimps
- 2 tablespoons home-made mayonnaise (see my next post).
- Rinse the avocado and dry it with a paper towel. Cut it in half and remove the seed but don’t peel it (or do so… It’s up to you).
- Mix the baby shrimps and the mayonnaise in a bowl.
- Place each avodaco half on a plate and pour half of the shrimps on each one. You can place the avodado on a lettuce leaf to prevent it from sliding on the plate.