Creamy ripe avocados stuffed with garlic prawns, grilled in a mornay type sauce with cheese and herbed breadcrumbs. This dish makes a fantastic starter to a seafood or steak meal.
Chef's notes
Like all of my recipes this one is GLUTEN FREE.
I normally use "Hass" Avocados but if you can't get them use another variety that has creamy textured flesh instead.
Scallops can be used instead of prawns as an interesting alternative and I have often used both prawns and scallops at the same time in equal quantities.
Steps
1
Prepare the avocado.
Ingredients
2 x large ripe Avocados
Juice of half a lemon or lime
Cut the avocados in half lengthwise making sure each half is as equal in size as possible.
Remove the seed from each fruit.
Using a spoon remove some of the flesh from the fruit to make the cavity larger by about one third.
Place the removed flesh into a small bowl.
Turn each half over and remove a small amount of skin so as to provide a flat surface allowing the fruit to sit flat on a tray.
Drizzle the lemon or lime juice all over the cut surfaces of the fruit. This will prevent them from going brown.
2
Preparing the prawns.
Ingredients
10 Large green king prawns.
2 cloves of garlic.
3 tablespoons grapeseed or light olive oil.
Peel and devein the prawns removing all of the shell, head and the tails.
Chop roughly into thirds.
Place the oil in a bowl large enough to hold the prawns.
Mince the garlic and mix thoroughly with the oil.
Stir in the prawns and cover.
Place in the refrigerator for half an hour or so to marinate.
Once marinated place a small quantity of oil in a hot frypan and saute the prawns until just turning pink. Don't overcook them.
Remove from the pan and place into a clean bowl. Set aside.
3
Making the sauce.
Ingredients
2 x spring onions.
1 x tablespoons of rice flour.
80 grams shredded mature cheddar cheese.
100 mls white wine.
15 grams butter.
Pinch of white pepper.
Quater of a cup of milk.
Half a cup of cream.
1 x clove of garlic
Finely chop the spring onions and garlic.
Reheat the pan used to saute the prawns over medium heat.
Add the butter.
Add the spring onions and garlic and stirfry until just softened and translucent.
Add the reserved avocado flesh, the white wine and the pepper.
Bring to a low boil and add the rice flour stirring well to combine.
Be aware that rice flour will thicken the sauce VERY fast so you don't need to cook it for too long.
Cook this mixture until it starts to thicken slightly then add the milk, cream and cheese.
Reduce the heat.
Allow to reduce till it becomes of a creamy consistency stirring occasionally.
Add the prawns and any juices left in the bowl. Cook for a further 30 seconds.
Remove from the heat.
4
Finishing the dish.
Ingredients
1 x teaspoon chopped fresh Basil.
1 x teaspoon chopped fresh Cilantro.
5 x tablespoons gluten free breadcrumbs.
5 x tablespoons shredded mature cheddar cheese.
Stuff the avocados with the warm prawn and sauce mixture to completely fill the cavity in the fruit.
It doesn't matter if the prawns are slightly heaped above the cavity. Place them on a flat baking tray.
Combine the cheese and breadcrumbs
with the fresh chopped herbs. Sprinkle over the top of the prawns and avocado.
Place the tray under a hot griller for about 4 minutes. Check to see if the cheese has melted and the crumbs browned nicely.
Once done, remove from the griller and serve immediately.
