Cuban Stuffed Avocados Food

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AVOCADO STUFFED WITH SHRIMP



Avocado Stuffed With Shrimp image

Good friends introduced us to Avocado Surprise in Puerto Penasco so this is my take on it. I used Recipe#17293 to cook the shrimp. Could be an appetizer or summer luncheon dish. Preparation includes 1 hour to chill. You could also make the shrimp salad aspect earlier in day as I have done. After looking at Sarah_Jayne's review, I agree that the salad aspect is slippery so have changed the directions a bit so it "works" better.

Provided by WiGal

Categories     Mexican

Time 1h15m

Yield 2 serving(s)

Number Of Ingredients 14

1 1/2 tablespoons mayonnaise
1 teaspoon rice vinegar
1 1/2 teaspoons parsley, chopped
1/8 teaspoon dill weed
1/16 teaspoon salt (to taste)
1/16 teaspoon onion powder
1/8 teaspoon black pepper
4 ounces shrimp, cooked and chopped into 1/4 inch pieces
1 tablespoon green olives, sliced (optional)
2 tablespoons celery, minced
1 teaspoon green onion, optional and minced
2 avocados
1/4 teaspoon paprika
bibb lettuce

Steps:

  • Using a medium sized bowl, mix mayonnaise, rice vinegar, parsley, dill weed, salt, onion powder, and pepper until smooth.
  • Mix in the shrimp, olives, celery, and onion.
  • Allow salad to marinate at least 1 hour.
  • Shortly before serving, cut avocados in half lengthwise and carefully remove the pits leaving the skins intact.
  • Cut a small sliver of avocado off each half so that it will lie flatter on serving plate.
  • Carefully remove several tablespoons of pulp, cut into bite size pieces, and RESERVE 4 tablespoons of pulp for garnish.
  • Mix majority of pulp with shrimp mixture.
  • Lay one piece of Bibb lettuce on each serving plate, add avocado shell, and spoon shrimp mixture into the avocado halves.
  • Sprinkle paprika on.
  • Garnish by dividing RESERVED pulp between portions.

CUBAN STUFFED AVOCADOS



Cuban Stuffed Avocados image

Make and share this Cuban Stuffed Avocados recipe from Food.com.

Provided by FolkDiva

Categories     Lobster

Time 30m

Yield 8 , 8 serving(s)

Number Of Ingredients 10

1 lb lobster meat, cooked
1/2 cup mayonnaise
2 teaspoons olive oil
1 teaspoon vinegar
1 teaspoon salt
4 small avocados
1/4 teaspoon paprika
1/4 teaspoon black pepper
8 green olives
4 pimientos (canned)

Steps:

  • Cut avocados in half and peel them carefully.
  • Mix vinegar, oil, paprika, salt and pepper.
  • Marinate the avocados in the mix; place in the refrigerator.
  • Cut lobster in small cubes, mix well with mayonnaise.
  • Fill avocado halves, decorate with olives and pimentos.
  • Serve cold over lettuce leaves.

SHRIMP STUFFED AVOCADO



Shrimp Stuffed Avocado image

Provided by Sheila Lukins

Categories     Quick & Easy     Lunch     Mayonnaise     Cantaloupe     Shrimp     Avocado     Summer     Parade     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 8

1 pound cooked large shrimp, halved crosswise
3 ripe plum tomatoes, diced
Juice of 2 limes
3 ripe Haas avocados, halved and pitted
1 cup each ripe cantaloupe and honeydew balls
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons chopped cilantro, plus 6 sprigs for garnish

Steps:

  • 1. Toss the shrimp with the tomatoes in a large bowl.
  • 2. Squeeze the lime juice in another bowl. With a small melon baller, remove 6 balls from each avocado half. Toss in the lime juice and drain. Rub the exposed avocado halves with lime juice. Set aside.
  • 3. Add the melon and avocado balls to the shrimp. Combine the mayonnaise, sour cream, and chopped cilantro. Fold into the shrimp. Season with salt and pepper.
  • 4. Fill each avocado half evenly with the salad and garnish with a sprig of cilantro.

AVOCADO SALAD CUBAN STYLE



Avocado Salad Cuban Style image

Very easy and delicious salad

Provided by Lynn Clay

Categories     Fruit Appetizers

Time 20m

Number Of Ingredients 10

2 ripe avocados, sliced thinly
1 c cherry tomatoes, sliced in half
1/2 large sweet red onion, sliced into rings
2 Tbsp cilantro, fresh
sea salt
DRESSING
1/4 c olive oil, extra virgin
juice of 3 limes (about 1/4 cup)
1/2 pkg sazon goya
salt and pepper, to taste

Steps:

  • 1. Blanch the bell pepper by putting in a small bowl and microwaving on high for about 40 seconds. Let cool.
  • 2. For the dressing, whisk together the olive oil, lime juice, Sazón Goya Complete and the cooled red bell pepper.
  • 3. Arrange red onions and tomatoes on a plate, top with sliced avocados.
  • 4. Salt the avocados.
  • 5. Pour dressing over everything.
  • 6. Top with fresh cilantro.

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From cubanrecipes.org


CUBAN STUFFED AVOCADOS | COOKING RECIPES, FOOD, RECIPES
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From pinterest.co.uk


CUBAN STUFFED AVOCADOS RECIPE - FOOD NEWS
Cuban Avocado Black Bean Quinoa Bowl Recipe. Place the avocado halves cut side down on the work surface and slice lengthwise into 1-inch-wide wedges. Peel each segment by hand or with a paring knife, and cut into 1-inch cubes. Assemble the salad: Place the watercress in a medium bowl and toss with half the dressing.
From foodnewsnews.com


CUBAN STUFFED POTATOES RECIPES
(Cuban) Stuffed Potatoes Recipe - Food.com great www.food.com. Brown ground beef with garlic with garlic onion olives, drain well. return beef to your pan and add the taco seasoning and spinach, simmer 5-10 minutes or till the spinach is softened. Add 1 egg to mashed potatoes and give a final mix. From therecipes.info From tfrecipes.com
From tfrecipes.com


STUFFED PLANTAIN CUPS WITH SHRIMP AND MAYO - WITH CUBAN FLAVOR
Peel the plantains and cut them in pieces of about 1.5 inches. Move the pieces to a medium pan and add water until it covers the plantains. Add salt, put the lid on, and cook over medium-high for about 25 minutes. Remove the water and, with the help of a fork, smash all the pieces. Add 1 tbsp. avocado oil to soften a bit then, add garlic powder ...
From withcubanflavor.com


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