Avocados Stuffed with Shrimp (Aguacate relleno con Camarones)
I have always loved avocados in general, and as I journey through mexican cuisine I get to read the multiple innovative ways mexicans have created to prepare them. This avocado stuffed with shrimp dish can be served as a simple appetizer or it can be served with lettuce and tomato slices on a platter and serve as a salad. The shrimp stuffing can be prepared in advance, but the avocados can only be cut a few minutes before serving to prevent them from browning.
Recipe for avocados stuffed with shrimp
* 4 avocados ripe but still firm
* 1 pound shrimp, small size; cooked, shelled and deveined
* 1 garlic clove
* 1/2 red onion, finely chopped, about 1 cup
* 2 radishes, chopped finely
* 1/2 red pepper, finely chopped
* 2 stalks celery, chopped (optional)
* 2 hard boiled eggs, chopped
* 1/2 cup finely chopped cilantro leaves
* 6 tablespoons real mayonnaise
* Juice of 1 lemon
* Pinch of red chili pepper
* Salt and pepper to taste
* Optional Garnishes: shredded lettuce, sliced tomatoes and chopped cilantro
Preparation:
1) Slice the shrimp in halves, keep some uncut ones to use as garnish in the end.
2) Mix the mayonnaise with the finely chopped cilantro, press the garlic clove in the mayonnaise and mix. Mix the chopped onion, chopped radishes, chopped red bell pepper, chopped celery, chopped eggs, shrimp, half the lemon juice, cilantro mayonnaise, salt and pepper.
3) Cut the avocados in halves, gently scoop out the pit seeds and peel them. Drizzle with lemon juice to prevent browning.
4) Fill the avocados with the shrimp mixture, decorate with a complete shrimp on top, then sprinkle a pinch red chili pepper powder over and serve immediately.
