Ingredients
-
1 1/2
-
1
-
1 1/2
-
1/8
-
1/16
-
1/16
-
1/8
-
4
-
1
-
2
-
1
-
2
-
1/4
-
-
Directions
Avocado Stuffed With Shrimp, Good friends introduced us to Avocado Surprise in Puerto Penasco so this is my take on it used Recipe#17293 to cook the shrimp Could be an appetizer or summer luncheon dish Preparation includes 1 hour to chill You could also make the shrimp salad aspect earlier in day as I have done After looking at Sarah_Jayne’s review, I agree that the salad aspect is slippery so have changed the directions a bit so it works better , How can I add this recipe to my Shrimp Collection? When I click on the Save Collection it does not all of my Collections , wasn’t the original recipe made with crab?
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Steps
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1
Done
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Using a Medium Sized Bowl, Mix Mayonnaise, Rice Vinegar, Parsley, Dill Weed, Salt, Onion Powder, and Pepper Until Smooth. |
|
2
Done
|
Mix in the Shrimp, Olives, Celery, and Onion. |
|
3
Done
|
Allow Salad to Marinate at Least 1 Hour. |
|
4
Done
|
Shortly Before Serving, Cut Avocados in Half Lengthwise and Carefully Remove the Pits Leaving the Skins Intact. |
|
5
Done
|
Cut a Small Sliver of Avocado Off Each Half So That It Will Lie Flatter on Serving Plate. |
|
6
Done
|
Carefully Remove Several Tablespoons of Pulp, Cut Into Bite Size Pieces, and Reserve 4 Tablespoons of Pulp For Garnish. |
|
7
Done
|
Mix Majority of Pulp With Shrimp Mixture. |
|
8
Done
|
Lay One Piece of Bibb Lettuce on Each Serving Plate, Add Avocado Shell, and Spoon Shrimp Mixture Into the Avocado Halves. |
|
9
Done
|
Sprinkle Paprika On. |
|
10
Done
|
Garnish by Dividing Reserved Pulp Between Portions. |
