Shrimp Salad-Stuffed Avocados Recipe

Submitted by Nadia Melkowits

"This is FANTASTIC recipe! My husband and I had made this a few times with both shrimp and crab. It' s easy, quick and delicious."

 

• Ready In: 15mins
• Ingredients: 12
• Yields: 4 halves
• Serves: 4

ingredients

• 1⁄2 lb deveined peeled cooked medium shrimp, coarsely chopped
• 1⁄2 cup chopped celery
• 1⁄4 cup chopped onion
• 3 tablespoons mayonnaise
• 4 1⁄2 teaspoons capers, drained
• 1 tablespoon minced fresh parsley
• 2 teaspoons Dijon mustard
• 1 1⁄2 teaspoons lemon juice
• 3⁄4 teaspoon dried tarragon
• 1⁄4 teaspoon seasoning salt
• 1⁄8 teaspoon pepper
• 2 medium ripe avocados, halved and pitted

directions

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

Reviews

[GourmetGrandma]

Delish! We used precooked salad shrimp and chopped up the avocado (they were too small to stuff). Tarragon was omitted, because we didn't have any; otherwise followed the recipe...great flavor combo without the tarragon. Definitely a keeper!

 

[Andi Longmeadow Farm]

Times 1000! Very, very, nice recipe! The only change I made was my dear avocado was so smushy, I decided to do what the previous reviewer did, stuff it, and let some of the tender avocado fall nicely within the salad leaves. I was ok with the amount of mustard, (I guess l love mustard!) and gave it a nice little kick - with the creaminess of the avocado. An exceptional recipe!

 

[Caroline Cooks]

Yummy X 8. The only thing I might change is to add the Dijon mustard a little at a time; mine seemed a bit over-powering. (Might be right for you!) Had to slice my Avocado on a bed of lettuce--it was a wee over-ripe. Made for Tea-time and Light Suppers in Cooking Photos.