Shrimp Avocado Puffs

Fresh, big and satisfying, these Shrimp Avocado Puffs are a lovely appetizer for dinner parties and special occasions.

When my daughter, who is now 17, was a toddler, she decided that lobster wasn’t something she ate. So many years later, she still doesn’t — even though she likes the flavor (she’s had it before) and eats pretty much everything else. That’s why when I am making lobster dishes, like Lobster Avocado Puffs, I also make another version with a different protein.

And that, my friends, is how and why I adapted this lovely appetizer to be shrimp based.

The result is this recipe for Shrimp Avocado Puffs, a fresh, creamy, meaty, bright and tangy appetizer. These are substantial in size, so you’ll want to plan on serving one per person. The puff pastry is fluffy inside and flaky on the outside. It’s the perfect vessel for holding the creamy, tangy, toothsome filling.

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Yield: 6 servings

Shrimp Avocado Puffs

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As far as appetizers go, these Shrimp Avocado Puffs are a little on the bigger side. A fresh salad of shrimp and avocado is dressed with a bright lemon rosemary vinaigrette and served in a puff pastry cup. Plan on one per guest. And be sure to taste before serving. A little salt can go a long way in making these divine.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• Puff pastry cups filled with a lobster-avocado salad with a lemony dressing.
• 1 frozen package puff pastry cups (6)
• 1 cup chopped cooked large shrimp
• 1 avocado, pitted, peeled and diced
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• ¼ teaspoon dried basil
• kosher salt
• black pepper

Instructions

1. Cook the puff pastry cups according to package directions. Let cool for 10 minutes. Remove the center for filling.
2. While the puff pastry cups are cooling, prepare the filling. In a small mixing bowl, stir together the shrimp and avocado. Season with a pinch of salt and mix well In a second small mixing bowl, whisk together the lemon juice, olive oil and rosemary with a pinch each of salt and pepper until well combined. It should be cloudy in appearance.
3. Divide the shrimp-avocado mixture evenly among the cups. Spoon the lemon mixture over the center of the shrimp-avocado cups. Serve.
4. Leftovers can be stored in an airtight container in the fridge for up to three days.