Matane Shrimp & Avocado

*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.


Matane Shrimp and Avocado
Matane Shrimp, pre-cooked 125 g
Avocado, halved and pitted 1 each
Dill, chopped 1 tbsp
Chives, chopped 2 tbsp
Club House Piri Piri 2 tsp
Red curry cocktail sauce 2 tbsp
Fingerling potato chips 1/2 cup
Mullet roe 1 tbsp
Red Curry Cocktail Sauce
Thai Kitchen Red Curry Paste 1 1/2 cup
Ginger, fresh and peeled 12 g
Club House Garlic Powder 5 g
Club House Sea Salt, French Mediterranean 1 g
Maple syrup 15 g
Sesame oil 15 g
French’s Ketchup 150 g
Soy sauce 50 g
Fish sauce 25 g
Sherry vinegar 35 g
Horseradish, freshly grated 12 g
Lemons, zested 2 each


This recipe was created for Club House for Chefs by: Jeremie Falissard, Executive Chef of the Barroco Group in Montreal.

For the Red Curry Cocktail Sauce: Blend all ingredients until smooth.

For the Matane Shrimp and Avocado: Slice fingerling potatoes crosswise on a mandolin and rinse in cold water. Fry drained potato chips in 275 degrees Fahrenheit until golden. Transfer to paper towel lined baking sheet and season with Club House Sea Salt, French Mediterranean and Tajin spice. Mix shrimp, dill, chives, red curry cocktail sauce, and tajin spice in a bowl.

For Serving: Place shrimp mixture atop halved avocado and garnish with fried fingerling potato chips and mullet roe.

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