Chef Jose Garay, the Chef de Cuisine at The Ashburn in Rosemont, stopped by Sunday Brunch to share his recipe for avocado and shrimp bites.
Serving Size: 2 (5 pieces each)
10 pieces of 13/15 count shrimp (thawed, tails off), marinated in Peanut Sriracha Aioli (recipe below)
10 pieces of crusty baguette
Peanut Sriracha Aioli (recipe below)
Canola oil, 5 T, divided
1 radish, thinly sliced
¼ cup grape tomatoes, cut into fourths
Preheat searing pan over medium heat and add a XX of canola oil. Once hot, place the shrimp into the pan and cook for 2-3 minutes.
Flip shrimp and cook an additional 2-3 minutes until cooked through.
Remove shrimp from pan and set aside.
Place sliced baguette in pan to toast. Flip after first side starts to toast and brown.
Remove toasted baguette slices and set aside.
Add canola oil to pan and sear the lemon halves, pulp side down.
To plate, spread each slice of toasted baguette with smashed avocado. Top each slice with one shrimp. Garnish with drops of sriracha aioli and top with sliced radishes and quartered grape tomatoes.
Peanut Sriracha Aioli
½ cup sriracha Asian chili sauce
1/3 cup rice wine vinegar
½ cup peanut butter
1 T sesame oil
1 cup heavy mayo
Salt & Pepper to taste
Juice of 1 lime
Mix all ingredients together and store in refrigerator.
10 pieces of 13/15 count shrimp (thawed, tails off)
5 T Peanut Sriracha Aioli
Toss shrimp in bowl with peanut sriracha aioli until well mixed. Cover and let marinate in refrigerator for 30 minutes.