24 November, 2015
Garlic Shrimp Stuffed Avocado
This is another recipe that was in my Pinterest feed. Starting this blog has prompted me to actually go through and start trying all the recipes I’ve pinned. This particular recipe was located through some strange post promotion page and after some digging I found the original source, and that would be Debra’s blog at www.thesaffrongirl.com
I adapted this from her recipe. If you’ve read many of my recipes, you’ve no doubt noticed that I like to add a bit of spice to them. Frequently this involves hot smoked paprika, cayenne, fresh minced jalapeño and/or ghost chili sea salt. Another thing I did was to outline actual portion sizes and increase them to what I consider to be dinner size for two people.
And this recipe turned out excellent!
- 2 whole medium avocados
- 1 lb. medium to large shrimp, raw or uncooked frozen (defrost prior to cooking)
- 4-5 cloves garlic (double for small cloves), minced
- 2 Tbsp olive oil
- Coarse Sea Salt, to taste (for some heat, use Ghost Chili Sea Salt)
- ¼ tsp Freshly Ground Pepper, to taste
- ½ Tbsp fresh parsley, finely minced
- ½ Tbsp cilantro, finely minced
- ½ tsp Smoked Hot Paprika
- Halve the avocados and take the pits out.
- Scrape out most of the meat, leaving a very thin layer (1/8 of inch should do) to hold up the shell better. Set aside.
- Place the avocado meat in a bowl and mash it a couple of times with a potato masher. If any large pieces remain, feel free to cut them to smaller than ½ inch cubes.
- In a pan, heat the oil over medium heat.
- Add the paprika, garlic, shrimp (if there’s liquid, pour it off first) and a dash of coarse sea salt. Cook until the shrimp just turns pink. Do not overcook them as they can end up dry and rubbery.
- Pour the shrimp, with the garlic and olive oil, into the bowl with the avocado pieces.
- Add the parsley, cilantro and black pepper. Mix well.
- Spoon the mixture into the avocado shells. Garnish with some additional black pepper, cilantro, parsley, salt, and/or paprika
- Serve immediately.