From our kitchen to yours

Robert Wall, Dining Services Chef

Here’s a recipe to lift the spirits in the middle of a snowy Wisconsin winter. Avocados and mangos are still in season elsewhere and help remind us that it’s summer somewhere and spring is right around the corner. I first had this dish on a Thai Airways flight between Singapore and Bali 18 years ago and make it often when the winter doldrums set in.Avocado Stuffed with Curry Mango Shrimp Salad

2 avocados
2 C. medium shrimp
1/2 of 1 medium red onion, or 3 scallions
1 rib of celery
1T. curry paste (I prefer the paste to powder)
1/2 C. mayonnaise
1 mango
2 T. cilantro
1 pinch of white pepper
1/2 lime
Salt to taste

Sauté the shrimp in a pan with a small amount of olive oil until done. Remove to a plate and place in the refrigerator to cool.
Meanwhile, make the dressing. Place the mayonnaise in a bowl and add the curry paste. Mix well and set aside. Dice the onion and celery. Chop the cilantro. Add the vegetables and cilantro to the dressing. Taste and add just a little salt, as the curry paste is already salty.
Dice the mango into 1/2 inch cubes. Add the shrimp and mango to the dressing and fold together. Place the shrimp salad in the refrigerator for at least one hour, preferably overnight. The mayonnaise will mellow the bite of the raw curry paste with time.
Slice the avocado in half the long way and twist gently to remove one side from the seed. Remove the pit from the other half by gently pressing the blade (not the point) a knife into it and giving a twist. Rub the flesh of the avocado with the lime and squeeze the fresh lime juice into the hole where the pit was. Arrange avocado halves on a dish and fill each with the shrimp salad. Garnish with additional fresh cilantro and enjoy!