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. —Sunnycovechef
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Ingredients
- Filling
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3
ripe avocados ( save the avocado shell)
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about 1 pounds
of bay shrimp
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2 pieces
Celery (finely sliced)
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1 cup
of cherry tomatoes, cut in half
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2 tablespoons
chopped parsley
- Dressing
-
2 tablespoons
crême fraiche or sour cream
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2 tablespoons
mayonaise
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2 tablespoons
chopped chives
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¼ or less cups
lemon juice
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salt and pepper to taste
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coarse sea salt
Directions
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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.
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