Eva Longoria’s Avocado Stuffed with Shrimp & Veracruz Corn

Lately I have been sharing my baking stories and recipes so much some people may think this is a baking blog but it isn’t! I do actually cook. In fact that is where I got started in the kitchen.

I must admit, I have just loved exploring the recipes in Eva Longoria‘s cookbook Eva’s Kitchen, published by Random House of Canada. They are not too complicated but wow, have they ever been flavourful! I started off with her carrot soup which did not have the texture I wanted but with the ginger it had tons of flavour.

I wanted to make her Veracruz corn but first had to start with her chipotle aioli. In a bowl I added 1 egg yolk, 1 tsp Dijon mustard, 2 tsp fresh lemon juice and 1 small garlic clove that I grated. I slowly added 1/2 cup of canola oil, whisking the entire time to make sure the mayonnaise came together. Take your time! Do not rush. I actually enjoy this process.

One can of chipotles lasts forever in my home. I like to remove the seeds and puree it into a pulp. Then I freeze it and grate it in which is exactly what I did. Eva says to add 2 tsp of chipotle in adobo sauce but I probably added more like 1 tsp.

This was delicious! So good, I used it in sandwiches and wraps. Yum!

Eva’s Veracruz corn is one of the most popular dishes at her Beso restaurants so I had to try it. Instead of deep frying the tortilla strips I tossed them in some olive oil, seasoned them with salt and pepper and toasted them up in the oven. They got nice and crunchy, I snacked on quite a few of them.

I sauteed some corn with half a jalapeno (seeds removed, finely minced) and some finely chopped shallots for a couple of minutes. I added the tortillas strips, drizzled with the aioli and sprinkled with cheese.

I put the pan under the broiler to melt the cheese. This was pretty good. It was a little awkward to transfer and eat because the cheese stuck the tortillas together and the corn rolled free underneath. Nice flavours and a very original side dish.

Eva writes about her avocado stuffed with shrimp:

“As typically Mexican as the previous recipe is, this one is just as typically American, right down to the Miracle Whip, which I have always preferred to mayonnaise.”

Here here sister! I must admit, I do like Miracle Whip too and was happy to put some is a bowl with cooked shrimp, chopped tomato, chopped white onion, lime juice, a little chopped cilantro and some salt and pepper.

I cut an avocado in half, removed the seed and stuffed it with filling. To be honest, after I took this photo I slathered it with the filling and am I ever so glad I did. This was delicious! Scooping out the avocado with the shrimp and the tomatoes was a fun foodie experience and so yummy. I rarely buy cilantro because I almost never enjoy it but I trusted Eva. In this dish it worked perfectly! It is a foodie miracle.

So far Eva’s food is far from boring but it is also not overly complicated. I am officially impressed! I give the Veracruz corn three and a half out of five wooden spoons and the avocado stuff with shrimp five out of five. I can not wait to try more.