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Shrimp Stuffed Avocado

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A quick note: This is a very rich preparation and would make a great side dish or appetizer! (it's almost *too* rich for a main course, but suit yourself!) 1/2 pound pink shrimp 1/4 cup diced celery 1/4 cup diced cucumber 1 T sliced green onions 1 T lemon juice 2 T mayonnaise hot sauce to taste: (we use about 1T Jamaica Me Crazy) 2 avocados cilantro to garnish Mix the celery, cucumber, onions, shrimp and lemon juice in a bowl. In another little dish, mix the mayo and hot sauce, then pour over the shrimp mixture and fold together. Cut your avocados in half and then score the flesh lengthwise and horizontally to make them easy to scoop out. Pile your shrimp mixture on top of each avocado and garnish with cilantro and lemon wedges. Voila! Jim and Mary at the Wine Loft recommend serving this treat with a 2008 Costieres de Pomerols, Picpoul de Pinet, Coteaux du Languedoc. This wine sounds very French and fancy but it runs just $10.90, so no worries!

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