Baskets with shrimp and avocado

Name: Baskets with shrimp and avocado
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 12
Ingredients: Phyllo dough 3 fogli; Black sesame seeds to taste; Butter melted 2 tbsp; Shrimps already cleaned 12; Extra virgin olive oil 2 spoonfuls; Salt 1 tsp; Chestnut honey 1 tsp; Lemon juice ½; Black pepper to taste; Avocado 1; Lime juice ½; Fine salt to taste; Tabasco® to taste; Extra virgin olive oil 1 spoonful; Egg yolks (of medium eggs) 2; Mandarin orange juice 1; Orange peel 1; Lemon peel 1; Sunflower seed oil 1.1 cups; Fine salt to taste; Black pepper to taste; Salmon roe 1 tbsp

361

Calories per serving

Energy Kcal 361
Carbohydrates g 6.8
of which sugars g 2.2
Protein g 4.3
Fats g 35.2
of which saturated fat g 6.39
Fiber g 1.4
Cholesterol mg 74
Sodium mg 209

Difficulty: Easy
Prep time: 20 min
Cook time: 10 min
Makes: 12 pezzi
Cost: Average

PRESENTATION

Shrimps are the stars of many appetizers, as easy to prepare as they are good to enjoy... with minimal effort you will achieve the maximum, precisely because their fantastic taste should not be overwhelmed with too many ingredients, but highlighted in a refined way! The best examples are definitely the shrimp in crust or those with coconut, but today's recipe will certainly be no less! You will serve baskets with shrimp and avocado that will conquer all your guests, thanks to a crispy phyllo pastry shell and a filling that is delicate yet very tasty! The sesame seeds will release a pleasant flavor in the mouth and you'll be eager to taste another one! Whether it's for a buffet, or for the appetizer of the holidays make these baskets too, and fill them with avocado cream and sweet honey shrimp just a few minutes before serving!

INGREDIENTS

361

Calories per serving

Ingredients for 12 baskets: Phyllo dough 3 fogli; Black sesame seeds to taste; Butter 2 tbsp (30 g) - melted

Ingredients for the shrimp: Shrimps 12 - already cleaned; Extra virgin olive oil 2 spoonfuls; Salt 1 tsp; Chestnut honey 1 tsp; Lemon juice ½; Black pepper to taste

for the avocado cream: Avocado 1; Lime juice ½; Fine salt to taste; Tabasco® to taste; Extra virgin olive oil 1 spoonful

for the citrus mayonnaise: Egg yolks 2 - (of medium eggs); Mandarin orange juice 1; Orange peel 1; Lemon peel 1; Sunflower seed oil 1.1 cups (250 g); Fine salt to taste; Black pepper to taste

For garnishing: Salmon roe 1 tbsp (10 g)

Preparation

How to prepare Baskets with shrimp and avocado

To prepare the baskets with shrimp and avocado, first melt the butter and let it cool slightly. Use it to butter a 12-cup muffin tin and take one of the phyllo sheets, carefully peeling the pastry and keeping the other sheets under a cloth to prevent them from drying out. Cut the phyllo sheet in half lengthwise 2, and from each half, cut 4 rectangles 3.

In this way, you will obtain 8 equal rectangles 4; for each basket, you will need to use 2 rectangles. Then brush the entire surface of one of the rectangles with the melted butter 5 and place another rectangle on top, ensuring the sides do not align, but the points are slightly offset, forming a sort of star. Brush again with the butter 6.

and transfer both sheets inside the mold. Press lightly with your fingers to make it adhere well and create a sort of basket 7. Continue in this way until you finish all the pieces, then cut another sheet and so on until you fill all the cavities of the mold and obtain what will be your 12 baskets. Sprinkle them with black sesame seeds (8-9) and bake the baskets in a fan oven, preheated to 375°F, for 7-8 minutes on the middle shelf.

Meanwhile, cut the shrimp in half lengthwise 10; if your shrimps are not already cleaned, you can follow our cooking school: how to clean shrimp. Gradually place them in a bowl and season them with oil 11 and the salt flakes 12.

Then add the pepper, lemon juice 13, and honey 14. Mix everything 15 and set aside.

At this point, the phyllo baskets will be cooked, and you can take them out of the oven 16. Let them cool and in the meantime, also prepare the guacamole sauce. Cut the avocado in half, remove the pit, and transfer the flesh into a mixer, scooping it out with a spoon. Then add the oil 22, a few drops of Tabasco 23, a pinch of salt.

and lime juice 19. Blend everything until you get a cream 20 and transfer the sauce into a piping bag 21.

Meanwhile, prepare the citrus mayonnaise. Pour the 2 egg yolks into a mixer container, add the juice of a mandarin 22, and while pouring the oil gradually, emulsify everything with an immersion blender 23. As soon as you have obtained a consistency similar to mayonnaise, stop, add salt 24, and pepper.

Then add the lemon zest 25 and orange zest 26. Mix everything and place in a kitchen squeeze bottle 27.

At this point, drain the shrimp from the marinade and place them in a very hot pan 28. Cook them for a few minutes until they are golden brown 29, then set them aside. Gently unmold the baskets 30 and place them on a tray.

Now assemble them, filling them with a bit of avocado cream, two pieces of shrimp 31, and cover with a bit of citrus mayonnaise 32. Finish by sprinkling some salmon roe and serve the baskets with shrimp and avocado 33.