Updated: Sep 3, 2019
Discover Chef Sergio Fernández Puente´s recipe, which combines the freshness of the shrimp with the excellence of PAD´s avocado pulp.
- 0.66 lb. large shrimps cleaned and peeled
- 3 large garlic cloves, finely chopped
- 0.05 lb. chopped pasilla chili
- 0.05 lb. chopped guajillo chili
- Sea salt to taste
- 1 teaspoon butter
- 1 tea spoon olive oil
- 6 oz. avocado
- 6 oz. avocado pulp.
- 2 oz. sour cream.
- a pinch of salt.
- a pinch of pepper.
In a frying pan heat the olive oil. Once hot, add the two types of chili finely chopped until fried and crunchy. Then, add salt and the garlic gloves, sauté them until brown. Once the garlics are stir-fried, add the shrimps and butter, wait until the shrimps are well cooked.
AVOCADO SAUCE PREPARATION
In a bowl, mix the avocado, sour cream, salt and pepper until getting a uniform mixture. Pour it into a squeeze bottle to ease decoration.
Display the shrimps forming a rounded intertwined way, to obtain a crown shape. On the side, place the avocado sauce and decorate with the plating technique of your preference.