This unique & flavorful dish is inspired by Yoshie Eddings head Sushi Chef of Harbor Docks restaurant in Destin, FL and makes for one fabulous appetizer. I worked with Yoshie for many years and her work ethic, joy for life, and endearing spirit have always been an inspiration.
Yoshie learned her trade early working in her family’s restaurant in Tokyo, Japan. Her father taught her knife skills, the grill and saute, while the in-house sushi chef taught her the sushi trade. Yoshie has honed her experience over many decades into her own style being the executive Sushi Chef of numerous restaurants throughout the Southeast. Let’s just say there is a reason she rattles off A-List celebrities; she has showcased her talents on an estimated 60 to 70 films keeping the likes of Bill Murray, Tom Hanks, Madonna, Robin Williams, Danny Glover, Sharon Stone and Richard Gere well fed with deliciousness. Enjoy these Grilled Avocados filled with Umami, inspired by one of the best to ever do it!
4 Large Avocados
12 gulf shrimp
1 pack of bacon
12oz Kewpie Japanese Mayo
10 oz soy sauce
1 cup brown sugar
6.5oz Sweet Red Chili Sauce
.25 oz Premium Wasabi Paste
1 bunch of Green onion
1 cup panko bread crumbs
- Prep the shrimp by peeling and deveining. Place on skewers and season with your favorite seasoning. For this go round I chose Hardcore Carnivore Tex Mex because I am from Texas after all ;)
- Fire up the PK Grill. For this recipe I used a healthy centered fire under the Slotted PK Stainless Steel griddle
- Lay the bacon on the griddle side and cook the seasoned gulf shrimp over the slotted side.
- The shrimp will be done before the bacon. Remove the cooked shrimp and set aside.
- Over the slotted side, place a small sauce pan and fill with Soy Sauce and Brown sugar. You want to mix the sugar and soy sauce periodically as it comes to a boil. Properly mixing will keep your sauce from boiling over and the reduction process will take place over about 10 mins. You are looking to reduce the liquid by just about half.
- When the bacon is fully cooked, remove from the griddle and set aside along with the shrimp.
- When the sauce is reduced, set the newly formed glaze aside to cool. Pro Tip: I reused the soy sauce bottle for an easy vessel when drizzling the finished avocados
- With the remaining bacon grease on the griddle, go ahead and brown the panko bread crumbs on the solid side of the grilddle. When browned pull the panko and set aside
- Chop up the grilled shrimp and bacon.
- Dice the green onion for topping.
- In a bowl combine the Japanese Mayo, Chili Sauce and Wasabi along with the chopped shrimp and bacon to complete your avocado filling.
- Time to prepare the avocados. Pro Tip: I like to cut equally portioned slivers on either side of the avocado prior to halving them. The reason for this is so the split avocados have a flat base and they won’t roll around or tip over.
- Lay out the halved avocados on a sheet pan and squeeze fresh lemon juice into each.
- Fill each avocado half with your bacon & shrimp filling.
- Place the avocados back on the grill. For this step I used the Little More Grid over the slotted portion of the grill to help accommodate All of the avocados and keep them a bit farther away from the heat source to give them as much flavor and consistency as possible.
- Cook the avocados until the filling is nice and browned, about 10-15 min, if you would like you can to torch them afterwards as well to add even more color to the mixture.
- Remove the avocados from the grill and lay them out to be topped with your fried panko, sweet soy reduction sauce, and green onions.
- Enjoy a bit of Yoshie heaven.