- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Serving: For 4 People
Bignè with Avocado Cream and Popcorn Shrimp
Tidbits...This special antipasto or lunch looks a whole lot harder than it is. Use ready made bigne' puff pastry shells. It is ready in minutes.
Ingredients
- Bignè (ready made) - 3 per person
- Avocados - 2
- Limes - 2
- Coriander - 1 tsp.
- Worcestershire Sauce - 1 tsp.
- Popcorn shrimp - 1 lb. (frozen)
- Tomatoes - 6 vine tomatoes
- Soy sauce - 1 tsp.
- Olive oil - 1 T
Instructions
- Saute thawed popcorn shrimp in a drizzle of olive oil on high for 5 minutes. When lightly browned add soy sauce. Remove from heat and mix with diced tomatoes and chopped coriander.
- Peel and remove pit from avocados reserving one half for serving. The other 3 halves put in blender with the squeezed lime juice and worcestershire sauce. Puree until light and fluffy, adjust for salt.
- Cut tops from bignè and fill with avocado cream. Replace bignè top.
- Serve shrimp and slices of avocado, tomato and lime on the side. Drizzle with olive oil.
