The shortcrust pastry baskets with avocado and shrimp are an elegant and tasty finger food, ideal to serve as an appetizer or for a cocktail party. Easy to make, these baskets are made with shortcrust pastry and then filled with avocado and shrimp sautéed in a pan. If you have a cocktail party with friends planned or a special occasion lunch (for example, during the holidays), these baskets will make a great impression.
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Recipes with Avocado
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 8 Pieces
- Cooking methods: Oven
Ingredients
- 1 roll shortcrust pastry
- 8 shrimp
- 1 avocado
- lemon juice
- 1 teaspoon garlic powder
- to taste extra virgin olive oil
- to taste salt
Tools
- Mold
- Cutter
- Mold for cupcakes
Steps
To make the shortcrust pastry baskets with avocado and shrimp, wash the shrimp under running water, removing the head and shell. Then remove the internal intestine: cut the back of the shrimp with a knife and pull it out gently, trying not to break it.
In a pan, pour a drizzle of extra virgin olive oil and heat over medium heat.
Add the shrimp and sauté in the pan. Add a pinch of salt and cook the shrimp for three minutes on each side, until they turn pink and are cooked.Cut the shortcrust pastry with a flower-shaped (or round) cutter of 3 inches in diameter and place them in the cupcake molds, pricking the bases with a fork.
With the remaining shortcrust pastry, make small flowers using a small flower mold. Place the flowers on the baking sheet lined with parchment paper.
Bake the baskets and flowers in the preheated oven at 356°F for 15 minutes, or until golden brown. Once baked, remove and let cool.
In a blender, add the avocado pulp, lemon juice, garlic, and drizzle in the extra virgin olive oil (you can add spices to taste, such as paprika and curry). Blend until you get a purée.
Fill the baskets with avocado purée and garnish each basket with a shrimp and some little flowers.
Serve and enjoy your meal!
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