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. —Sunnycovechef
ripe avocados ( save the avocado shell)
about 1 pounds
of bay shrimp
Celery (finely sliced)
of cherry tomatoes, cut in half
crême fraiche or sour cream
¼ or less cups
salt and pepper to taste
coarse sea salt
In This Recipe
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.