Star-Quality Avocado-Shrimp Dish Impresses Guests Every Time!

My first part, once pitted with a swift slice, reveals a creamy green flesh that’s best savored with a spoon. My second part patiently waits to be peeled before taking a dip in some mayo. Together, they reappear at every cocktail party, never without that trusty cocktail sauce. Got it? Shrimp and avocado, spot on!

This iconic duo of the appetizer buffet no longer surprises anyone in terms of taste – we know it works well together. However, it still manages to impress with its visuals. Tradition once demanded that a cluster of crustaceans burst from the hollow of a halved fruit like a volcano erupting. Thankfully, that’s no longer the only way to present it. The more meticulous might, for example, wrap their shrimp tartare in a carefully assembled ring of avocado slices. Others deconstruct it into glasses or even transform it into sushi rolls. This shows that creativity knows no bounds.

To dazzle your guests with a stunning plate presentation worthy of a fine dining restaurant, you can also prepare your shrimp and avocado like Éric Frechon, a three-star Michelin Guide chef from 2009 to 2024 and a recognized Best Craftsman of France. The idea? Serve your seafood… on a carpaccio of avocado!

Take a ripe half avocado. Wrap it in an oiled piece of cling film folded in half, then gently tap it with a rolling pin. Press it down with a plate, then finish flattening it with the rolling pin, like a pie dough. Place it in the freezer for a few minutes to cool it down. Then unfold the cling film and, using a cookie cutter, cut out a neat disk which you will transfer directly (and gently) to the serving plate.

“You can simply season it with fleur de sel, cracked pepper, and a bit of curry oil”, suggests the chef, or top it with your finest shrimp along with dots of mayonnaise and ketchup. A simplified and modernized reinterpretation that is sure to make an impression as an appetizer.