August 5, 2014
I was excited to be asked by about.com to do a series of short videos all about avocados. A couple months back I headed out to NYC to work with the about.com folks. We managed to pull off twenty-six videos in six hours — non-stop avocado madness! One of my favorite recipes of the bunch was this shrimp stuffed avocado. It’s simple to make, tastes delicious and makes a perfect light lunch for these late summer days.
Serves 2
½ pound medium sized cooked shrimp, shell and tail removed
1 green onion chopped (green part removed)
1 stalk of celery, diced
2 tablespoons mayo
1 teaspoon fresh tarragon, chopped
Juice of one lime, divided
1 splash of Tabasco sauce
1 ripe avocado
Sea salt and cracked pepper
Chop shrimp in large dice and mix with the onion, celery, mayo, tarragon and half of the lime juice, reserving the other half of the lime for later use. Taste for seasoning, adding the dash of Tabasco sauce and salt and pepper as desired.
Slice the avocado in half and carefully remove the pit. Using a soup spoon, scoop out the avocado from the skin in one clean motion. It’s all in the wrist. Now, slice a small section on the bottom of each avocado half so your avocado won’t roll around the plate. Squeeze the other half of the lime over each of the halves – this will keep the avocado super green and pretty. Now, mound the shrimp mixture into the hole of each half and serve.
You can mix the shrimp mixture a few hours in advance and store in the fridge, but wait to prep the avocado right before mealtime.
