OVEN-BAKED AVOCADO WITH SHRIMP PROVENCALE AND CRISPY PROSCIUTTO
Simply out of this world! The flavor of the provencale shrimp is outstanding! The consistency of the baked avocado is wonderful with the bread crumb texture!
Serve this with a nice crisp Viognier or Dry Riesling for a wonderful combination of flavors!
Bon appetit!
kimi
PROVENCALE BUTTER
1 cup mixed fresh herbs, finely chopped (parsley, thyme, sage, marjoram, basil, chives, and oregano)
1/8 teaspoon epic riche (if you can't find it its okay)
5 - 6 marinated sun-dried tomatoes, drained
2 anchovy fillets, drained
6 - 10 garlic cloves, depending on how garlicky you want the butter!
1ﾽ pounds softened butter
1 teaspoon paprika
ﾽ teaspoon salt
ﾽ teaspoon cayenne pepper
1 tablespoon white wine
OVEN-BAKED AVOCADO
3 ounces prosciutto, cut into small pieces
12 - 16 grape or cherry tomatoes, cut in halves
ﾼ cup olive oil
6 fresh thyme sprigs, leaves removed from stem
Pinch of kimistyle pink himalayan salt
1 tablespoon kimistyle bread spread
3 tablespoons freshly grated parmigiano-reggiano cheese
1 small baguette or french hard roll, cut into small cubes
3 tablespoons provencale butter
1 pound greenland shrimp, thawed & peeled (or bay shrimp)
2 ripe large avocados, cut in halves, pit removed
Step 1: Prepare the Garlic Butter Provencale! Place all of the ingredients in a food processor and pulse until butter is smooth and ingredients are finely chopped, approximately 1ﾽ - 2 minutes. If you decide not to pre-chop your herbs before placing them into the food processor, you will need closer to 2 cups of herbs since they reduce in size once they are cut! You want this butter to be full of flavor, so don't worry about having too many herbs! In my mind, you can't overdo it!! Once the butter is finished, cut two 8 inch wide pieces of parchment paper. Spoon out half of the mixture on each of the pieces of paper; you want to end up with a long log of butter, so distribute the butter evenly lengthwise on the paper, keeping at least 1ﾽ inches open from each end of the paper. You can roll the paper back and forth, to help form the log before finally tightly rolling the paper shut. Twist the ends of the paper and place in freezer. Cut off a small piece of butter when you need it! This way you will always have the butter ready to go! This is a staple and should always be in your freezer!!
Step 2: Preheat oven to 400ﾰ F. Cut the prosciutto into small pieces and place on one side of a baking dish. Cut the tomatoes into halves and place them on the other side of the baking dish. Drizzle with some olive oil, fresh thyme leaves and sprinkle with a pinch of kimistyle pink himalayan salt. Place the baguette cubes into a ziploc bag and drizzle with some of the olive oil and sprinkle with some of the bread spread and freshly grated parmigiano-reggiano cheese. Toss until coated evenly. Place the bread on a baking sheet. Drizzle with a few more drops of olive oil and some of the bread spread and cheese. Place both of the baking dishes in the preheated oven and bake accordingly, 10 - 12 minutes for the prosciutto & tomatoes, 10 - 12 minutes for the bread, or until golden brown. Remove from oven.
Step 3: Meanwhile, melt the provencale butter in a saut￩ pan over medium heat. Add shrimp and saut￩ for 2 to 3 minutes. Set aside. Take each of the avocados and cut off a small piece of the bottom of the avocado so that the avocados will stand straight in the dish. Then scoop the avocados out of the shell with a spoon, keeping the avocado in one piece. Repeat with the remaining 3 halves. Place the bread crumbs in a plastic container and then dip each of the avocados into the bread crumbs, coating all sides and bottom of the avocado. Place the avocados in a baking dish. Set aside. When the prosciutto and tomatoes are finished, place the tomatoes in the shrimp mixture and stir. Place the prosciutto on paper towel to drain. Spoon some of the shrimp mixture into each of the 4 avocado halves. Place in oven and bake for 10 minutes or until avocado is warm and shrimp mixture is bubbly. Remove from oven and place on individual plates, top with prosciutto crumbles and break some of the croutons over the avocado! Yummy!!! Serve immediately!!
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Oven-Baked Avocado with Shrimp Provencale
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