½ pound shrimp
½ cup diced red onion
1/2 cup diced celery
1/2 cup diced red pepper
1 thai chile, minced
1 bottle togarashi
1 orange cut 1/2″ off each end, peel the orange with a knife, then cut out sections as shown in pictures.
2 tablespoons fresh orange juice
½ teaspoon orange zest, plus more for serving
2 tablespoons chopped tarragon, plus more for serving
salt and pepper to taste
1 small container of creme fraiche
2 avocados, halved and pitted
2. There are dozens of ways to cook shrimp the easiest is to boil them for a few minutes, I usually steam them, with water that has sliced garlic and ginger in it, or pan fry with diced garlic and ginger. I like a little more flavor than boiled water gives.
3. Dice the shrimp once they have cooled. I usually buy shrimp with shells on, so they have to come off before you dice. More flavor once again. Place the diced shrimp in a medium bowl.
4. Add the diced vegetables and minced thai chile. Mix it all together.
5. In a small bowl, mix together orange juice, orange pieces cut in thirds, teaspoon orange zest, and 2 tablespoons tarragon. Season with salt and pepper to taste.
6. Stir the orange mixture with the shrimp vegetable mixture. Mix in all of creme fraiche. Refrigerate.
7. Heat charcoal or gas grill to high heat (around 400 degrees).
8. Using a paper towel or dish rag, coat cooking grates with a thin layer of canola oil. Place halved avocados on grill, cut side down. Cover, and come back in about 3-5 minutes to check on them. Once the bottoms have a nice char, remove from grill.
9. Spoon shrimp salad into each of the halves of avocado. Sprinkle orange zest and tarragon on top. I also sprinkle a little togarashi because its the kind if heat i love. Then eat!
I’m lucky in that I live in a city with a Japanese market so togarashi is never far away.
Warmed avocado is one of the most delightful things ever if you’ve never tasted one before. That mixed with this incredible mixture of shrimp and vegetables.