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1
Take the 1/2 avocado and remove the skin, leaving avocado 1/2 whole. Take a scoop and.
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2
remove some of the flesh around the seed whole to allow for more filling.
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3
Dust with flour and wrap in plastic and freeze.
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4
Dip the avocado in the relleno batter removing some batter from the hole and deep fry.
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5
Heat, saute and cook the shrimp with garlic and pico. Deglaze with white wine and add cream to bring to a boil. Add manchego cheese and cook until thickened.
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6
Fill the hole with the shrimp mixture and pour sauce around rim and serve.
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7
Serve on a large round plate and garnish with fresh cilantro.
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8
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9
Some restaurants fill both halves of avocado, put the halves together batter or dust with flour and deep fry for a couple of minutes.
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10
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11
Relleno Batter:
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12
To prepare, place flour in a mixing bowl and add egg yolks, salt, oil, and beer.
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13
Stir batter until thoroughly mixed.
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14
Cover bowl with plastic wrap and allow it to rest in the fridge for at least 2 hours or as long as 24 hours - the longer the better, to a point.
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15
Just before using batter, stir it well again.
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16
In a separate bowl, beat egg whites until stiff but not dry; gently fold egg whites into batter.
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17
Fry in oil at 360u00b0F.
