Meatless Monday - Avocado Stuffed with Garlic Shrimp
Avocado is not only delicious but it's good for you also. Or so the experts say. All I know is that I really enjoy eating them. They are creamy and delicious and can be prepared in a myriad of different ways, the possibilities feel endless.
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.
Ingredients:
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
Directions:
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.
Check out the gallery page - Future Relics Gallery by Lori Buff
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.
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| 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
Directions:
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.
Check out the gallery page - Future Relics Gallery by Lori Buff
looks delicious, I love shrimp and avocado, whose plate, it's a nice one.
ReplyDeleteThe plate was made by Geoff Picket, another Georgia potter.
DeleteLet us know what you think of it Cheri.
ReplyDeleteTasty, I love them all.
ReplyDeleteOur friend Geoff Picket! He's a fine potter and person.
Pitiful. Trying to find fresh wild Gulf shrimp.
ReplyDeleteWe humans ruin everything.
XO T
Funny, I noticed how pretty all that was on the plate too :)
ReplyDelete