Spicy Shrimp Stuffed Avocados Food

SPICY SHRIMP STUFFED AVOCADOS

Steps:

• In a medium skillet over medium heat, heat oil. Add shrimp and cook until shrimp is opaque, 2 minutes. Add paprika and season with salt and pepper. Let cool.
• In a small bowl, combine mayonnaise, hot sauce and lime juice.
• Scoop flesh out of avocado and reserve skins. Dice avocado and add to a medium bowl. Add shrimp and red onion and toss to combine. Add spicy mayo and gently stir until everything is well coated. Season with salt and pepper.
• Divide mixture between avocado skins and garnish with green onions.

AVOCADO STUFFED WITH SHRIMP

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.

AVOCADO STUFFED WITH SHRIMP

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.

SHRIMP SALAD-STUFFED AVOCADOS

Steps:

• In a small bowl, combine the first 11 ingredients. Spoon into avocado halves. Serve immediately.

SPICY SHRIMP STUFFED AVOCADOS

Steps:

• 1. Saute the shrimp over medium heat in a small skillet. The shrimp will turn pink and opaque when it's done (about 2 minutes).
• 2. Meanwhile, mix together the minced jalapeno pepper and pepperjack cheese. Season the mixture with cumin, salt, and pepper. In a different bowl, mix together panko crumbs and parmesan cheese (set this bowl aside for frying later).
• 3. Once the shrimp are cooked, remove them from the heat and chop them finely. Add the shrimp to the cheese and jalapeno mixture and mix well so that there is even distribution of meat / cheese.
• 4. For the frying, you'll need to mix together the panko crumbs and parmesan cheese into a small bowl. You'll also need to fill a cast iron dutch oven with your vegetable oil, at least 3 inches. If you don't have a cast iron dutch oven, a deep skillet will work too. Make sure the oil is hot before you begin frying.
• 5. Cut the avocados length-wise. Carefully remove the pits and scoop the meat out of their shells. Be careful not to break the meat, they should be whole with no holes in them. You can season the meat with salt and pepper. I prefer either sea or kosher salt, but table salt is fine, too. If some of the avocados had very small pits, use a teaspoon to try to scoop a little more out and give yourself some more room for the filling.
• 6. Carefully fill the pit-holes in the avocados with the shrimp and cheese mixture. Do not over-stuff, the filling should come just to the edge of the hole. As you stuff the avocados, carefully replace the halves together. They will usually stick right back together (unless there's too much stuffing) but you may need to fiddle a bit to get them seamless.
• 7. Next, carefully roll the avocados to coat them in the panko crumbs / parmesan cheese mixture.
• 8. Carefully drop the avocado into the hot oil. Cook until the panko crumbs / parmesan cheese turn a nice golden brown (about 4-5 minutes). When they're ready, remove them from the oil and drain.
• 9. Split the avocados down the middle where they were cut before, and serve hot.