This recipe is very quick and easy. It takes about 10 minutes to prep and cook. You might even want to make this for lunch because it's very light, satisfying yet not overly filling. I had it with a side of cherry tomatoes from my garden. Delightful.
I used small, salad shrimp but you could substitute really fresh tofu for the shrimp.
|Avocado Stuffed with Garlic Shrimp|
1 whole avocado
1 cup salad shrimp (if frozen, thaw before cooking) or tofu chopped into small cubes.
4 cloves garlic, minced
1 TBS olive oil
freshly ground pepper to taste (optional)
a few leaves of fresh parsley or cilantro, chopped
pinch chili powder
Cut the avocado in half and remove the pit. Scrape out most of the fruit and set it in a small bowl. Keep the shells for stuffing later.
Heat a skillet then add the olive oil. Add the minced garlic and sauté for a minute. Add the shrimp and cook until the shrimp just turns pink. Don't over cook.
Pour the garlic shrimp into the bowl with the avocado, add the herbs and spices then mix well being sure to break up an large pieces of avocado.
Spoon the mixture into the avocado shells and serve.
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