I'm going to come right out and say it:
This is a recipe that was born out of necessity.
And by that I mean I bought avocados and (once again!) they were getting dangerously close to passing their prime before I had a chance to make whatever it was I originally intended to make.
Though honestly, I don't even remember what I wanted to use them for. Sometimes it's like I'm a whole different person when I'm shopping, as if I lead a secret double life as a gourmet chef and I'm picking up a few more items for the night's elaborate menu – but even still, I was fully aware of these avocados that were slowly wasting away in my kitchen. I love avocados, I
Sometimes it's like I'm a whole different person when I'm shopping, as if I lead a secret double life as a gourmet chef and I'm picking up a few more items for the night's elaborate menu – but even still, I was fully aware of these avocados that were slowly wasting away in my kitchen. I love avocados, I
I love avocados, I really do, but I just don't have many recipes in my arsenal that use them.
So I had to get a little creative. Instead of building a dish that
Instead of building a dish that included avocados, I made a dish out of avocados.
Avocados seem to be on fire right now, with awesome recipes cropping up left and right.
I've even seen eggs baked inside in avocados, which was the primary inspiration for this recipe, but as I did a little digging I found that you could stuff these bad boys with just about anything – like seafood, for example.
I've mentioned my long-standing love affair with seafood before, so this seemed like the absolute best way to take advantage of my avocado's prime.
Just in case you didn't already have enough avocado flavor going on with this.
Go big or go home, right?
Both sauces are optional, though, so mix and match to your heart's content!
Seafood Stuffed Avocados
Halved avocados filled with chopped shrimp, fresh crab, and tomato and then drizzled with sriracha and avocado creams on top.
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- 3 ripe avocado
- 5 jumbo shrimp
- 4 oz crab meat (1 can, thoroughly drained)
- 2 tbsp mayonnaise
- 1 tomato chopped small and seedy pulp disgarded
- 1 tsp parsley fresh and chopped
- 1 pinch salt
- 1 pinch pepper
- 1/4 cup mayonnaise
- 1 tbsp sriracha (or 2 tbsp for a stronger taste)
- 1 tbsp sweetened condensed milk
- 1 ripe avocado removed from skin and roughly chopped
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/4 cup cilantro chopped
- 1 tbsp lime juice
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
|Change servings? avocado halves||Change the Units?|
- Add mayonnaise, sririacha, and sweetened condensed milk in a small mixing bowl. Whisk together until creamy. Taste test and add more sriracha if desired. Refrigerate in a sealed container until ready to use.
- Place all ingredients in a blender and mix until smooth. Refrigerate in a sealed container until ready to use.
- If using raw shrimp: boil shrimp for 3-5 minutes or until bodies are pink and curled. Remove shrimp from water and chill for 1 hour. Once chilled, chop shrimp into small pieces.
- In a small bowl, mix together chopped shrimp, crab meat, mayo, chopped tomatoes, and salt and pepper to taste. Set aside.
- Clean avocados and cut in half lengthwise. Remove seed. If desired, cut the soft inside of the avocado into the cubes (but do not remove from shell) to make eating easier.
- Scoop seafood mix into the groove created by the avocado seed. Use a spoon to pat seafood mix down into a small dome. Drizzle sauces on top if desired.