SHRIMP-STUFFED CALIFORNIA AVOCADOS
Author: Chef Lisa Schroeder
Recipe Provided By the California Avocado Commission
Ingredients
-
2.000
2
ripe, Fresh California Avocados, seeded
-
2.000
2
Tbsp.
fresh lime juice
-
1.000
1
lb.
baby shrimp
-
0.500
½
small red onion, finely diced
-
2.000
2
mangoes, peeled, seeded and diced
-
0.500
½
cup
mayonnaise
-
0.500
½
tsp.
salt
-
0.250
¼
tsp.
freshly ground black pepper
-
0.250
¼
cup
chopped chives
-
0.000
Boston or o ther lettuce leaves, optional, for serving
Instructions
- Using a large spoon, scoop out the avocado from each half and cut into small dice. Place avocado pieces in a medium mixing bowl and toss with lime juice.
- Add shrimp, onion, mango, mayonnaise, salt, pepper and half the chives. Stir gently to combine well.
- Fill avocado halves with even amounts of shrimp mixture. Place each half on plate with lettuce. Sprinkle with remaining chives and serve.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados.
Bombdigity recipe!
Made this recipe a couple of days ago, but doubled it so I could try half as originally written, and half with crabmeat. Both were outstanding, and about the only change I would make would be to use a Vidalia onion instead of a red -- the red overpowered the subtleness of the other flavors.
Submitted By Tracy - Apr 18, 2011
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