Laylita’s recipes

Another stuffed avocado recipe, the first time I had a shrimp stuffed avocado was at the beach in Punta Carnero (Ecuador), I’m sure the shrimp were fished that same morning, it was so good. Of course, I was about 8 or 9 so I don’t remember every single ingredient in it, but I figure I can experiment until I achieve the perfect shrimp stuffed avocado. Nico’s improvement suggestion was to make it spicier, but since I have a two year old testing the recipe as well I served the aji or hot sauce on the side. This can be served alone as an appetizer or with lettuce and tomatoes as a salad. The shrimp salad filling can be prepared ahead; the avocados should be prepared right before serving to avoid darkening.

Ingredients:

4-5 firm ripe avocados

1 lb medium sized cooked shrimp

½ medium red onion, diced finely

2 radishes, diced finely

½ red bell pepper, diced finely

2 celery stalks, diced finely

2 hardboiled eggs, diced

5 tbs cilantro aioli or regular mayonnaise

Lime juice from 1 lime

Salt/pepper to taste

Optional garnishes: chopped lettuce, sliced tomatoes and chopped cilantro

Preparation:

1. Chop shrimp in half, if desired keep a few to garnish.
2. Combine diced onions, radishes, bell pepper, celery, eggs, shrimp, ½ of the lime juice and aioli in a bowl, mix well.
3. Taste and salt/pepper if necessary.
4. Cut avocados in half, remove seed and peel carefully.
5. Drizzle remaining lime juice over avocados, this help keep them from darkening too quickly.
6. Use a spoon to stuff avocados with shrimp salad filling.
7. Add any garnishes and serve immediately.

Suggestion – Serve with aji or hot sauce if you want to spice it up. Also, if you’re serving it as a salad and have any extra cilantro aioli you can serve this on the side as additional salad dressing.

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