Author Notes
Spicy sauteed shrimp are stuffed into avocados and covered with monterey jack cheese, then baked until golden, bubbly and delicious. —todayimight.com
Ingredients
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1
ripe avocado
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1 cup
medium shrimp (tail-off)
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1 tablespoon
olive oil
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1 tablespoon
corn starch
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1/8 teaspoon
onion powder
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1 teaspoon
chili powder
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1/8 teaspoon
cayenne pepper
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3/4 teaspoon
garlic salt
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1/8 teaspoon
paprika
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1/8 teaspoon
cumin
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1/4 cup
sour cream
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1/4 cup
salsa
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1/2 cup
Monterey Jack cheese
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1
lime (optional)
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1 teaspoon
chopped fresh cilantro (optional)
Directions
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Add corn starch and dried spices (onion powder, chili powder, cayenne, garlic salt, paprika, and cumin) to a ziploc bag.
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Toss shrimp in bag and shake until each shrimp is well coated with the mixture.
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In a small frying pan, heat olive oil on medium high.
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Add shrimp mixture and cook until shrimp are pink (tossing frequently).
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Add sour cream and salsa and stir until well combined.
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Turn heat down to medium-low and continue stirring and allow to cook for another 5 minutes.
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Once shrimps are cooked, halve avocado and remove seed.
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Spoon half of shrimp mixture into each half of the avocado.
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Cover with ¼ cup of Monterey Jack cheese per avocado.
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Transfer to foil-lined cookie sheet and broil in oven or toaster oven for 5-7 minutes until cheese is golden and bubbly.
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Garnish with lime and fresh cilantro if desired.
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