Fried Stuffed Avocado.

A friend was just in Austin, TX, and reported the phenomenon of the stuffed avocado. I found this recipe online. Trudy's seems to be one of the epicenters of this dish.

Fried Stuffed Avocado

1/2 avocado
3 shrimp, chopped
1/2 teaspoon fresh pressed garlic
2 tablespoons pico de gallo
10 ounces white wine
3 ounces cream
2 tablespoons manchego cheese
2 ounces salsa or pasilla chili sauce
artichoke heart, if desired

Take the ½ avocado and remove the skin, leaving avocado ½ whole. Use a scoop and remove some of the flesh around the seed hole to allow for more filling. Dust with flour and wrap in plastic and freeze. Dip the avocado in the relleno batter removing excess batter from the hole and deep fry. Heat, sauté 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. Fill the hole with the shrimp mixture and pour sauce around rim and serve. Garnish with fresh cilantro.

Relleno Batter

2 eggs, separated
3/4 cup beer, room temperature
2 tablespoons vegetable oil
3/4 cup flour
1 1/2 tablespoons salt

To prepare, place flour in a mixing bowl and add egg yolks, salt, oil, and beer. Stir batter until thoroughly mixed. 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. Just before using batter, stir it well again. In a separate bowl, beat egg whites until stiff but not dry; gently fold egg whites into batter. Fry in oil at 360°F.