Moo's Cold Shrimp-Stuffed Avocado

There are about 2 1/2 feet of snow on the ground here in Maine, and I guess I'm sorta dreaming of the summer sun. Also my brother reports that it's 70 degrees in Southern California. So here's a little summer treat for him. In fact, you can enjoy this summer palate pleaser anytime.

3 large avocados
Juice of 1 lemon
1 pound cooked shrimp, coarsely chopped (But put 6 whole shrimp aside)
1 jalapeno chili, finely chopped
1 hard-boiled egg, chopped
2 dozen pitted black olives, coarsely chopped
Mayonnaise
Salt & pepper to taste
3 T coriander, minced

Carefully cut avocado in half. Remove pit and scoop out the avocado flesh. Keep the shell halves intact because you'll be refilling them and using them like little bowls. Put avocado in in a bowl, sprinkle with lemon juice (this will help keep avocado from turning brown). Mash avocado, then add chopped shrimp, jalapeno, egg, and olives. Mix. Add mayonnaise to the consistency and taste of your choice. Season with salt and pepper. Fill the 6 avocado shells equally. Sprinkle top with coriander and top each with a whole shrimp.

Moo's Imperial Avocado Crab Crepes

Start with your favorite plain crepe recipe, then try Moo's palate pleasing filling and curry sauce.




Filling
4 ripe avocados
2 cups crab meat
1 T scallions, minced
1 T coriander, minced

Curry sauce
1 T lime juice
1 T brandy
1 T Dijon mustard
1 tsp. curry powder
1 egg white. slightly beaten

Garnish with avocado, mandarin sections, lime slices

Prepare filling by mashing avocados until smooth. Add crab meat, scallions, and coriander. Mix thoroughly. Prepare curry sauce by mixing together lime juice, brandy, mustard, curry and egg white. Mix all ingredients until creamy smooth. Add salt and pepper to taste. Fill crepes and pour curry sauce over the top. Preheat oven to 350 degrees and cook for 12 minutes. Garnish with avocado slices, mandarin orange sections and lime slices.

Spicy Prosciutto Wrapped Avocado

This is a little something special Moo cooked up. It's hot. It's delicious. And it's fast and easy to make. It's a palate pleaser.

Prosciutto, sliced just thick enough to stay together when you wrap around avocado
Ripe avocado, peeled and cut into bite-size pieces

Hot Sauce
4 T butter
2 T water
4 T ketchup
2 T vinegar
2 tsp. sugar
2 tsp. Worcestershire sauce
1/3 tsp. salt
Dash of Tabasco sauce

Prepare prosciutto by cutting slices in half. If you want more prosciutto per bite, use a whole slice. Peel avocado, remove seed and cut into bite-size pieces. Wrap prosciutto slice around avocado. Hold in place with toothpick. Prepare hot sauce in a double boiler with water simmering: combine butter, water, ketchup, vinegar, sugar, Worcestershire sauce, salt, Tabasco sauce. Bring to a boil and remove from heat. Drizzle a little over the hors d'oeuvres--not too much you don't want it to be messy when picked up. Serve additional hot sauce in a bowl on the side for dipping. This thing has zing!

Moo's Avocado-Stuffed Cherry Tomatoes

This is a very simple recipe. Personally, I love the grape tomatoes for their sweetness, but you may prefer the cherry tomatoes. They are bigger and not quite as sweet. Which ever you choose, these are fun and pretty.

Wash a basket or two of cherry or grape tomatoes (depending on the size of your gathering). Slice off the tops and scoop out most of the seeds. Chill, as this makes them easier to work with. Now peel and pit a couple of nice ripe avocados. Add about 2 T lemon juice, 1 t. salt and a dash of cayenne pepper. Chill. When ready to assemble, fill a pastry bag with the avocado mixture and pipe into the tomatoes.