Mexican Avocado Toast

Plan Z Phase: This is a Z3.5 (ZReboot 3.5) recipe

Servings: Serves 2. Can be doubled easily.

Avocado toast is all the rage in hip restaurants. There are a zillion different variations; most of them served as a breakfast, light lunch or an appetizer. Basically, it’s toast with smashed avocado spread across it and then assorted toppings. I came up with this version for dinner on a day when my husband was craving guacamole.

This is super easy to make and comes together in about 10 minutes. Just be sure to have everything prepped so you can enjoy the cool guacamole with the hot shrimp on top.

 

For the Shrimp

  • ½ pound of cooked shrimp. Remove the tails. You can get whatever size you like, but for this dish I use fairly small ones.
  • ½ tsp of paprika. I used smoked Hungarian but you can choose your favorite
  • ½ tsp of Italian seasoning
  • ½ tsp of grated sea salt (or to taste)
  • ½ tsp of black pepper
  • ¼ tsp or just a dusting of cayenne (to your taste)
  • 2 Tbl of butter or ghee

 

In a medium bowl, add the shrimp. Sprinkle on the seasonings and stir. Set aside for up to 10 minutes to meld the flavors. I’ll come back to further cooking instructions after I lay out the ingredients for the toast.

 

For the Toast

  • 2 pieces of bread. I use a low carb bread made by Julian Bakery. Look for it at your favorite store or use any bread you want. Just be sure your weight is stabilized before indulging and don’t do it too often.
  • 1 Tbl of butter or ghee
  • 1 cup of pre-prepared guacamole. Most grocery stores offer fresh guacamole in their produce departments now. I get the mild guacamole because the shrimp are going to be on the spicy side.
  • 1/3 cup of shredded cheese (optional)
  • poached or fried egg (optional)

 

For the assembly:

First you will heat your shrimp. Melt the butter in a medium sauté pan. Put in the shrimp and heat on medium. They are pre-cooked so all you really need to do is heat them up. Toss them around a couple of times to get both sides coated in butter. Once they are warm, remove them from the heat.

If you are adding an egg on top, make that now, too. Sometimes I’m in the mood for a soft-poached egg. Sometimes I want my egg fried hard. Sometime I don’t want an egg at all. You decide.

While the egg is cooking, you can prep your toast. If you have a toaster you can use that and then butter one side of the bread. I don’t even have a toaster anymore so I spread melted butter on the bread and crisp it up in a frying pan, butter side down. That way it gets crispy on one side and hot. You choose.

Take your toasted bread and put it buttered side down on a plate. Spread about a ¼-1/2 inch (or more to your taste) of guacamole on top of the toast. Then arrange your shrimp and egg on top of the guacamole. While they are still hot, sprinkle on the cheese and serve.

The juxtaposition of the hot shrimp and the cold guacamole with some gooey is just divine.

Enjoy!

Cheers,