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Author Notes: These days, you rarely find my kitchen without avocados. The creamy texture and delicious taste make them irresistible and so healthy. I eat them whenever I can—on sandwiches, in salads, by themselves, as a snack or guacamole . When I want to show off a little bit, I make stuffed avocados. I usually stuff my avocados with bay shrimp, some celery, small tomatoes and fresh herbs with a light dressing. It's delicious, easy to make and people always like it. It makes a nice lunch or appetizer. —Gerlinde de Broekert
- 3 ripe avocados ( save the avocado shell)
- about 1 pounds of bay shrimp
- 2 pieces Celery (finely sliced)
- 1 cup of cherry tomatoes, cut in half
- 2 tablespoons chopped parsley
- 2 tablespoons crême fraiche or sour cream
- 2 tablespoons mayonaise
- 2 tablespoons chopped chives
- ¼ or less cups lemon juice
- salt and pepper to taste
- coarse sea salt
- For the dressing whip together the creme fraiche and mayonnaise, add the lemon juice and chives. Season with salt and pepper.
- Cut the avocado in half . Slice the avocado crosswise and lengthwise, scooping the pieces out with a spoon. Add avocado to bowl with celery, tomatoes and shrimp.Mix with dressing and adjust the taste with additional salt, pepper , and lemon juice. Keep covered in the refrigerator . Shortly before serving , fill the shrimp mixture into the avocado shells, sprinkle with parsley, coarse sea salt and serve.
- This recipe was entered in the contest for Your Best Recipe with Avocados