Shrimp Stuffed Avocado, nothing faster, easier or more delicious than this. The perfect Appetizer or Main Dish. You decide.
I am probably one of the last people on earth to become a lover (ok maybe not lover, but liker) of Avocados. My eldest daughter absolutely loves them. I have heard she would buy them by the crate if she could. When my husband and I went to visit her two years ago when she graduated from College she tried to convert me, but to no avail.
When she moved back home for a year and we suddenly discovered Avocados in Italy she tried again, but sorry I was having none of it.
So one day my husband and a friend went olive tree buying and what does he come home with? An Avocado Tree, I have no idea why. Unless he’s hoping this tree will lure his daughter back!
I think at that point I decided I better learn to like them because apparently these trees can grow up to 6 meters and produce a mountain of fruit. By the sounds of it, as far as producing goes, Zucchini has nothing on Avocados.
The other day we were having dinner at our friend’s place and she made a shrimp appetizer, mixed with a sauce made of ketchup and mayonnaise. The first time I tried it was in a restaurant and I thought, I don’t think so, but believe me it is delicious, it actually works.
Eventually we got to talking about plants and my husband talked about buying an Avocado tree and everyone was quite interested because they are quite a new fruit in this country.
Easy Shrimp Stuffed Avocado
Unfortunately I cannot say the idea of adding Avocado was my idea, no the Italian thought of that. But why not I figured it’s added to everything else! This Easy Shrimp Stuffed Avocado was so delicious served with some crusty Italian bread or why not with a salad?
So now I can say, OK I like this and yes I am willing to give it another go. My daughter will be proud. Buon Appetito!
- 1 avocado
- 7 ounces small shrimp cleaned frozen or fresh
- 2 tablespoons mayonnaise 28 grams
- 1 tablespoon ketchup 14 grams
- salt to taste
- chopped fresh Italian Parsley
In a pot of boiling water cook shrimp until tender, drain and rinse under cold water. Drain well.
In a small bowl mix together mayonnaise and ketchup.
With a sharp knife cut the avocado lengthwise and remove pit, then carefully cut around the edges and slice to make cuts in the avocado to form small cubes (see photo remove and place in a medium bowl).
Add the cooled drained shrimp, mayonnaise and ketchup mixture and gently mix together to coat, salt to taste.
Top with freshly chopped Italian parsley. Serve with fresh Italian crusty bread or a salad. Enjoy!