Avocat Aux Crevettes Senegaliaises Avocado Stuffed Wshrimp Recipes

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AVOCAT AUX CREVETTES SENEGALIAISES (AVOCADO STUFFED W/SHRIMP

Make and share this Avocat Aux Crevettes Senegaliaises (Avocado Stuffed W/Shrimp recipe from Food.com.

Provided by katie in the UP

Categories     Beans

Time 40m

Yield 8 serving(s)

Number Of Ingredients 11



Avocat Aux Crevettes Senegaliaises (Avocado Stuffed W/Shrimp image

Steps:

  • In a 2 qt bowl mash 2 large, peeled avocados with lemon juice and yogurt.
  • To serve place 1 cup shredded lettuce on salad plate.
  • Arrange 1/2 cup cooked chick peas or black eyed peas in center.
  • Cover peas with 3 to 4 tbls of avocado mixture.
  • Arrange 2 slices of tomato and chopped onion on side of avocado.
  • Place egg pieces and pimiento on plate.
  • Arrange 3 large cooked shrimp on top of avocado mixture.
  • Garnish with 1 or 2 sprigs of parsley or watercress.

Nutrition Facts : Calories 324, Fat 13.5, SaturatedFat 2.5, Cholesterol 138.7, Sodium 447.9, Carbohydrate 37.7, Fiber 10.6, Sugar 3.1, Protein 16

2 large avocados, peeled (or 3 small)
4 tablespoons lemon juice
4 tablespoons plain yogurt (or sour cream)
1 head lettuce, shredded
4 cups cooked chickpeas or 4 cups black-eyed peas
2 large tomatoes, sliced
8 tablespoons chopped Spanish onions
4 eggs, hard boiled and peeled
24 large shrimp, cooked
pimiento
parsley or watercress

AVOCADO STUFFED WITH SHRIMP

As typically Mexican as the previous recipe is, this one is just as typically American, right down to the Miracle Whip, which I have always preferred to mayonnaise. Naturally sweet shrimp is highlighted by a creamy, mildly sweet, tangy dressing and rich, buttery avocado. This is one of my favorite summer appetizers.

Yield makes 8 servings

Number Of Ingredients 8



Avocado Stuffed with Shrimp image

Steps:

  • In a large bowl, place the shrimp, tomato, onion, cilantro, Miracle Whip, and lime juice. Stir gently until well mixed. Add salt and pepper to taste.
  • Cut the avocados in half lengthwise and remove the pits. Place one avocado half on each of 8 small plates. Fill each half with a heaping scoop of the shrimp salad and serve.

1 pound small shrimp (51 to 60 per pound), peeled, deveined, cooked (page 25), and chilled
1 medium tomato, seeded and chopped
1/2 medium white onion, finely chopped
1 to 2 tablespoons chopped fresh cilantro leaves
1/4 cup Miracle Whip or mayonnaise
Juice of 1/2 lime (about 1 tablespoon)
Kosher salt and ground pepper to taste
4 ripe avocados

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