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