Chef notes
If you're hosting a watch party for the Super Bowl, guacamole is essential. But this year, try something different. Go long and serve these unique snacks that are all about avocados, from Pati Jinich, a spokesperson for our sponsor, Avocados of Mexico. (Avocados of Mexico is a sponsor of TODAY).
Ingredients
- 3 tablespoons olive oil
- 3 garlic cloves, thinly sliced
- 2 chiles de árbol, stemmed and seeded, thinly sliced
- 1 pound medium-sized shrimp, fresh or thawed, shells and tails removed, cut into 1-inch pieces
- 1 teaspoon orange zest
- 1/2 teaspoon kosher or sea salt, divided, or more to taste
- Freshly ground black pepper, to taste
- 3 ripe avocados, halved, pitted, meat scooped out and diced
- 6 tablespoons freshly squeezed orange juice
- 3 tablespoons freshly squeezed lime juice
- 1 cup chopped fennel bulb
- 1 orange, peeled and cut into orange segments (also called supremes)
Preparation
Heat the oil in a large, heavy skillet set over medium-high heat. Once it is hot, but not smoking, add the garlic, cook for 20 to 30 seconds, stirring constantly, until fragrant and beginning to brown. Add the chile de árbol and cook for 20 to 30 seconds, stirring constantly, until it starts to crisp. Incorporate the cut-up shrimp, sprinkle with 1/4 teaspoon salt, freshly ground black pepper to taste, and orange zest, and cook for only a minute or so, flipping the pieces over as they brown lightly. Remove from the heat and scrape onto a mixing bowl.
In a medium bowl, mash the avocado along with the remaining 1/4 teaspoon salt and the orange juice and lime juice. Reserve 1 cup of the cooked shrimp for garnish, and incorporate the rest along with the fennel into the avocado mix, combine well. Scrape onto a serving bowl, garnish with the reserved cooked shrimp and the orange supremes.
