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–+ servings
Avocado Stuffed with Shrimp and Crawfish

Avocado Stuffed with Shrimp and Crawfish

Call it a crowd-pleaser, this loaded avocado is a seafood lovers dream! A great appetizer for all types of restaurants & perfect for Lent.
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Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Course Appetizers
Servings 1

Ingredients
  

  • 3 oz corn and peppers vegetable blend
  • 2 oz crawfish tail meat
  • 2 oz shrimp
  • chili cumin seasoning to taste
  • 2 oz mozzarella provolone blend shredded
  • 1 each avocado
  • 1 cup all-purpose flour
  • 1 oz batter mix pre-wash
  • 1 cup Panko bread crumbs
  • cilantro garnish
  • 2 oz jalapeño ranch dressing

Instructions
 

  • Saute the corn and peppers with the shrimp and crawfish.
  • Season with the chili cumin seasoning and remove from heat and pour mixture in to a bowl add the mozzarella provolone blend and set a side to cool down.
  • Cut avocado in half remove seed and with a spoon scope out the flesh.
  • Season the avocado with the chili cumin seasoning and stuff with corn shrimp crawfish mixture stuff so that it looks like a whole avocado.
  • Place in the freezer for 20 minutes to chill down.
  • Begin by dredging in flour and then in the pre-wash then the panko bread crumbs.
  • Fry at 350 degrees for 3- 5 minutes or until golden brown and an internal temp of 165 if not bake in the oven for 4-5 minutes.
  • Cut in half and garnish with the cilantro and jalapeño ranch dressing.

Notes

Recipe and Image courtesy of Sysco Houston.
Keyword avocado, crawfish, shrimp, Sysco, Sysco Foods, Sysco Houston
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