|Avocados Stuffed with Shrimp Salsa, Mandarin Orange Segments, Wheat Crackers|
I love walking into the farmer's market these days and seeing all the fresh, delicious produce. I saw some avocados this week that looks delicious, and then I started thinking that a lot of the leftovers I'd have this week (shrimp, corn, tomatoes) and some of my pantry staples (oil, vinegar, lemons, frozen edamame) would make a delicious stuffing for those Avocados. And so, the "avocado stuffed with shrimp salsa" was born! Ok, not born, I know other people have made them, too, but I made this recipe out of leftovers, and it's the first time I've made it!
Had half for a snack last night, packed two halves for lunch today, and I have another half which I may feed to by boyfriend tonight, if he's really, really lucky!
I packed my two halves for lunch today with mandarin orange sections and some wheat crackers. You definitely need to try this one!
Avocados Stuffed with Shrimp Salsa
2 ripe avocados
1/2 cup cooked shrimp
1/3 cup cherry tomatoes
1/3 cup cooked corn kernals
1/3 cup shelled edamame
1 T olive oil
1 T lemon or lime juice, divided
1 T minced jalapeno, optional
1 t finely chopped cilantro
dash of salt and pepper, as needed
Cut avocados in half and discard the pits. Scoop out just a little of the center of each avocado to make room for your stuffing. You may chop up this avocado and put it in your salsa, or just eat it as you scoop it out like I did! Sprinkle about 1 teaspoon of the lemon juice over the faces of the avocado, coating the surface of the flesh well - this will prevent them from browning. Chop shrimp and tomatoes into smaller pieces, about the size of the edamame. Stir together shrimp, tomatoes, and remaining ingredients in a small bowl. Spoon mixture in equal parts into avocados. You may either serve immediately, or chill a few hours in advance of serving.
|This is how open your avocado "cup" for the stuffing should be after you scoop out some of the avocado flesh. Isn't that beautiful?!|
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