Saturday, May 19, 2007
Stuffing those Avacados South of the Border Style!
Shrimp Stuffed Avocados
10 ripe Avocados
3 C. cooked baby Shrimp,
1 C. Lump Crab meat or Surimi
2 Stalks Celery, diced with celery tops included
2 Green Onions, chopped fine tops & bottoms
1 med. Red Onion, diced small
1/2 C. fresh Cilantro, finely chopped
1/2 C. Chunky Salsa, drained (most of the liquid)
1 C. finely shredded lettuce of any type
1 C. Mayonnaise
1/4 C. Cocktail Sauce
Salt/Pepper, Lime wedges
Cut Avocados in half, peel & remove avocado pit. Sprinkle with lime/lemon juice to prevent browning. Mix next 10 ingredients & season with salt & pepper to taste. Spoon into Avocado halves & serve on bed of lettuce & with fresh lime wedges.