Shrimp Avocado Poppers

Ingredients:

2 lbs. – Shrimp (26-30 ct.), shelled and de-veined with tails removed
1 pkg. (8 oz.) – Cream cheese, room temperature
¼ cup – Cilantro leaves, chopped fine
2 – Small avocados, diced with 1 Tablespoon lime juice
1 cup – Plain Panko bread crumbs
2-3 – Large eggs, beaten
All-purpose flour, for dredging
Vegetable oil for frying

Directions:

Combine cream cheese and cilantro. Place mixture in pastry bag or plastic bag with small hole cut in the corner.

Butterfly the shrimp deeply, so that they lay flat.

Pipe about 1 teaspoon of cream cheese in the centers of half the shrimp. Place diced avocados (about 2-3 chunks, depending on the size of your dice) on cream cheese filling. Top filled shrimp with remaining butterflied shrimp to make a ‘sandwich’.

Place filled shrimp in freezer for 1-2 hours.

Dredge frozen shrimp in flour, shaking off excess. Dip each one in egg mixture, then roll in Panko crumbs. Deep fry in 375º F oil until golden, about 3-4 minutes. (You can also fry in pan, turning poppers about halfway through cooking, for even cooking.)

Serve immediately with Thai Sweet & Hot Dipping Sauce (pictured) or your favorite dipping salsa. This recipe makes 26-30 poppers.