Shrimp Salad Stuffed Avocados
Avocados, halved and pitted
Sour cream or plain yogurt
Onion or celery, finely chopped
Can of baby shrimp, drained
Gently sauté baby shrimp with minced garlic in olive oil and cool.
Mix a 1 to 1 to ratio (1/4 C of each) of mayo and sour cream/yogurt.
Stir in onion/celery, season with salt, pepper and curry (please remember curry is a steeping spice and imparts more flavor the longer it sits).
Gently fold in shrimp and fill avocado halves with salad so it's mounding above.
Sprinkle with a touch of paprika and serve.
Shrimp salad can be made in advance. I like to use low fat mayo and sour cream making this even healthier than it already is!
Pairs Well With
Mom and Dad became friends with a couple in Puerto Vallarta several years ago and had this as a yummy appetizer one night before dinner. While I love these, I think their first experience having them was made even better sitting on a terrace overlooking the Bahia de Banderas at sunset with Andrea Bocelli playing in the background. Dad fell in love with Bocelli's music that night which made me slightly disgruntled when I reminded him I had given him a CD of Bocelli several years back!
Submitted by: "Katie Bernier"