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    You are in: Home / Recipes / Avocado and Shrimp Tomato Cups Recipe
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    Avocado and Shrimp Tomato Cups

    Average Rating:

    2 Total Reviews

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    • on July 14, 2009

      I made this for a lunch main dish so did make a few adjustments. I used 2 large tomatoes (approx 4"), cut each into petals leaving the bottom intact, and then divided the salad between the two. The tomatoes were plated on leaf lettuce and served with crudites and wasa crisps. It made for a very enjoyable lunch on a hot day! The guacamole was very loose, but my avocado was ripe so that might have made a difference. Next time I will add the yogurt a little at a time. I was using frozen shrimp so after thawing I squeezed them to eliminate as much water as possible. The filling is very tasty and I loved the addition of the tapenade. I found the salad had slightly too much garlic for us. I did add the onion & cilantro as mentioned in the optional ingredients. I thought the filling would work well in cherry tomatoes for an appetizer buffet or tray too.

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    • on July 13, 2009

      This was very filling, like dinner instead of a first course. It had plenty of taste, although I wasn't keen on the tapenade mixed with the avocado -- it created an unappetizing color and detracted, IMHO. I would use smaller tomatoes for an appetizer, or even just one slice, and cut back on the amount of avocado topping to conserve calories. Made for Summer 2009 Category Craze-E Contest.

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    Nutritional Facts for Avocado and Shrimp Tomato Cups

    Serving Size: 1 (175 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 104.6
    Calories from Fat 69
    Total Fat 7.7 g
    Saturated Fat 1.2 g
    Cholesterol 1.3 mg
    Sodium 13.5 mg
    Total Carbohydrate 8.9 g
    Dietary Fiber 3.7 g
    Sugars 4.0 g
    Protein 2.1 g

    The following items or measurements are not included:


    baby shrimp

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