This recipe came about because I was scouring the internet for a different way to make some shrimps that I had in the fridge. I knew I didn’t want the usual stuff that I do with shrimps (although that too is delicious). I wanted something more like an appetizer but in a cream sauce and stuffed in an avocado. I had some Haas avocados that really needed to be made into something quick and no, I did not want to do guacamole with them again.
So my search began– lot’s of ideas, but nope, wasn’t feeling any of them. Then I came across this one that caught my eye, “Zesty Shrimp Stuffed Avocado” by Just Eat Life, and right there and then (music playing) – I knew my search had ended and I proceeded to quickly modify it to the way I knew my family would like this dish (although hers was pretty much on point).
The shrimps are so good swimming in this creamy sauce and tucked into these Hass avocados and they make a beautiful presentation and leave you wanting more than just a half. My husband proudly announced that he had two Hass avocados and could eat a third “because they are just soooo delicious”, I think you’ll agree. Make sure that you scoop out some of the avocado meat and mix it with the shrimp ingredients so that you have a big enough hole that you can really pack the shrimp in (believe me you’ll thank me for advising you to do that because you just want to keep eating these shrimp boats with or without the avocado, but it’s soo much better with it 🙂 ).
Hurry up and make these! Here’s the recipe…
Enjoy y Buen Provecho!
- 4 ripe Hass avocados halved, pitted, and scooped lightly (leave at least ¼ skin on them and reserve the rest of the avocado meat (mash thoroughly))
- olive oil to coat pan
- 1 lb of jumbo or extra-large shrimp, pealed, deveined and cut into thirds
- 1 Tbsp Emeril's Cajun Seasoning or any Cajun Seasoning of your choice
- •2 Tbsps. mayonnaise
- •2 Tbsps. Greek yogurt (I love Chobani, but Fage will work)
- •½ lemon, and ½ small orange (squeeze juice from both fruits and make sure the seeds do not go in. Mix.
- •1/4 cup of red onion (finely diced)
- •1/4 cup of red and yellow bell peppers (finely diced)
- Handful of Cilantro, chopped (including stems)
- ½ lime, juiced and seeded
- 1 garlic clove (peeled and finely minced)
- splash of red wine vinegar
- olive oil to emulsify the sauce (about 1 to 2 tbsps.)
- seasoning to taste (salt, pepper, cayenne pepper, chili powder)
- Preheat skillet and coat bottom with olive oil. Season shrimp with Emeril's Cajun seasoning and sauté in preheated skillet. Saute until you see the shrimp have turned opaque. Remove from heat (they will continue to cook and you do not want to overcook the shrimp). Set aside to cool.
- In a medium bowl, combine the reserved avocado meat (this should not be lumpy, it should be as smooth as possible), mayonnaise, yogurt, juice of lemon and orange, red onion, bell peppers. If you wish, you may taste to check seasoning. If you used Emeril's Cajun seasoning, it should be fine, if you used something else, check to make sure salt and pepper are up to par.
- In a food processor or blender, combine cilantro, juice of lime, garlic and a splash of red wine vinegar (check seasoning and add salt and pepper to taste). To emulsify, slowly add in the olive oil, while mixing in your processor or blender, until mixture is completely combined and creamy.
- Mix the cooled shrimp with the cream sauce.
- Fill avocados shells with creamy shrimps and top off by drizzling the tops with the Cilantro Lime Sauce.