After a long 2 hour bike ride this is going to be amazing. I've been thinking about this combination for a while. So let me stop right here and..............
INGREDIENTS:
2 Large firm Hass Avocados.
1/2 pound of shrimp. You can use any size you want.
2 Large Glob Artichokes
2 Tablespoons of Olive oil.
3 to 4 garlic cloves
Dill
METHOD OF PREPARATION:
FIRST: Cook the Artichokes. The thing to remember is artichokes come in a wide range of sizes. I use the size to judge cooking time. I use a large Dutch oven that is about 9 1/2 inches across the top and 3 3/4 inches deep. If you pot varies slightly that fine. Weather your cooking one or two in the pot the cooking times are the same.
If you take two (VERY LARGE) globe artichokes and stick them in a Dutch oven side by side and they both touch the edges and touch each other. Cooking one by it's self or two together will be 35 minutes.
If you take two (MEDIUM) globe artichokes and stick them in a Dutch oven side by side and they do not touch the side of the pot and they do not touch each other. Cooking one by it's self or two together will be 30 minutes.
If you take two (SMALL) globe artichokes and stick them in a Dutch over side by side and their is lots of room around them, they can be cooked one at a time or two to three at a time at 25 minutes.
NOTE: Artichoke can vary in size considerably, so use your best judgement for cooking times.
First cut the stem off flush with the bottom of the choke. Remove any tough leaves that stick away from the choke at the most their might be 4 or 5.
Second: Put the Dutch oven on the stove with about 1 inch of water at the bottom or enough to come up the sides of the Chokes, basically a little bit above your first knuckle on your finger.
Third: Place the Chokes in the Dutch oven and cover with a lid, turn to high and let boil for the whole duration. Watch the water level and it is ok to add a little bit more water so the water does not boil off. Cook for the designated time.
Fourth: Go ahead and indulge on the leaves, but save the hearts for the appetizers. Or you can remove all the leaves and refrigerate them for another time. All you have to do is put them in a steamer basket and steam them up and their good to go.
Next. Very gently scrap the hair off the heart.
SECOND: SHRIMP & MINCE
NOTE: If you want you can cook the exact amount of shrimp you want to put on each avocado. And it also depends on what size you are going to use. If your going to use Tiger Prawns four or eight are plenty. Or if your going to use precooked salad shrimp all you have to do is cook the garlic and cilantro add the cooked shrimp and swish it around not to cook it, but rather flavor it. Another thing: If you have a bit more shrimp cooked up who says you can't put it in a bowl for people to add to their avocado appetizers. :)
1. Get a large bowl and pour all the shrimp into it and fill with water as the shrimp are defrosting. Get out a pan large enough to accommodate all the shrimp set aside.
I suggest a big hand full which is about a cup or less. Wash the cilantro and pat dry with a clean towel then pinch off the leaves set in a pile in the middle of your cutting board. Next peel your garlic and then mince the garlic and cilantro. Put in pan with olive oil. Do not turn on yet.
1. Note: If you are using precooked shrimp skip this part and follow the above advice about flavoring the shrimp rather than cooking it.
Now time to fiddle with the shrimp. Place a clean dish towel or some paper towel in a bowl, because you want to soak up as much of the water as possible. Gently peel the shrimp and devein them if need be, some time they are already devein. Basically hold the little shrimp level so the body curls hangs downward. Take a knife and parallel to the back gently slice it. Sense the body is transparent you see the little dark line that is the vein, just pull it out the best you can. After you have clean all your shrimp let the paper towel soak up the water as much as possible. If their a little bit in their that ok.
Turn the stove top to Medium and start to saute the garlic and cilantro and as soon as you start to smell the aroma of the garlic, turn down to low and put in the shrimp. Shrimp like to be cooked on low, if you cook them at a higher temperature they will be come rubbery.
Keep your eye on the shrimp and watch how they react as they cook they will start to curl up, this also depends on the size of your shrimp. Try to evenly space out the shrimp, so they are all face down. As they cook they will also start to lose their transparency and look more whitish, turn them over according to doneness. Yes it takes a bit of patients, but it is so worth it for taste and texture. Here is a little trick I like to do. Have a bowl set aside, and place all the cooked shrimp in their until their all in the bowl, them return them all and cover the pan with a lid for about 2 to 3 minutes on low, this way you'll be doubly sure their cook all the way thought. Careful look over the shrimp to judge how much longer you want to cook it. You can use the Shrimp hot or Chilled Your choice.
THIRD: Assembling
Now take the Hearts and cut them into equal bit size parts.
1. Cut the avocados in half and take the seed out. All you have to do is twist the knife and the seed comes out.
3. Mix the shrimp, chopped hearts and scooped avocado together and fill the hole as much as possible.
4. Repeat this method with all the remaining avocados.
5. Sprinkle with dill and sever chilled on ice.
ENJOY!
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