Avocados stuffed with shrimp

Always a crowd pleaser ​

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 in guacamole (which my husband makes). 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. So, if you want a tasty dish with great presentation, check out this recipe. Feel free to substitute different ingredients or leave out the things you don't like. I have added chopped apple pieces instead of tomatoes and used Greek yogurt instead of crême fraiche. Deb, who has a beautiful blog called "eastofedencooking", helped me take pictures for this recipe.

​I use the avocado shells to serve the salad. You can also put the mixture on a bed of lettuce.

Print Recipe

recipe for stuffed avacadoes

​This recipe will make 6 appetizers . You can turn this recipe into a  salad by serving the stuffing on top of a bed of greens. 
​

Ingredients

3 ripe avocados (save the avocado shells) 
1 pound or less bay shrimp
2 pieces of celery, finely chopped 
a handful of cherry tomatoes cut in half 
2 TBS chopped parsley

Dressing:

2 TBS crême fraiche or sour cream
2 TBS mayonnaise 
2 TBS finely chopped chives 
¼ cup lemon juice 
salt and pepper to taste 
coarse sea salt

Directions:

Whip together the sour cream and mayonnaise, and add lemon juice and chives. Season with salt and pepper. Cut the avocados in half. Slice the avocado crosswise and lengthwise, scooping the pieces out with a spoon. Add avocado to the bowl with celery, tomatoes, and shrimp. Mix with dressing. Season with salt and pepper, sprinkling with coarse sea salt. Keep covered in the refrigerator. Shortly before serving, fill the avocado shells with the avocado flesh and serve.

Bon Appetit!
Recipe by © sunnycovechef.