During the 80’s, I had many favorite dishes that my friends & I made over and over again…
Baked Avocado with Shrimp was one of those dishes. It is more an appetizer than an entrée. You might think that avocado is something that should stay cold, but it is actually really good when it has been baked. Avocado is a great source of “good fat”. About 1/5 of an avocado is a portion size. That feels very little to me. I stick to half an avocado in this case (note that we are talking about small regular size avocados).
Did you know that you could even use this fantastic fruit (yes, it is actually a fruit since it has a pit/seed) as a fat source while baking??? I will, at a later date, post a brownie recipe that uses avocado instead of fat. Yum…
Baked Avocado with Shrimp.
1/3 c. sour cream (or creme fresh).
About 17 oz (500 gr) cooked unpeeled shrimp.
1-2 tbsp. ketchup/chili sauce or spiced up tomato paste.
2 tbsp. tomato salsa or finely chopped tomatoes.
Chopped chives or a spring onion.
Splash of hot sauce.
Salt & pepper to taste.
Sprig of dill for decoration.
Peel the shrimp. Cut up the spring onion/chives. Mix all ingredients but the shrimp together in a bowl. Make sure it is well seasoned. If you would like to add something else into the sauce, do so. Add the shrimp. Mix.
Cut open the avocados. Take out the pit. Cut a very small piece off at each bottom of each avocado half so that they can balance better when served. Divide the mixture into the avocados.
Bake in a 400 F (200 C) degree oven for about 10-15 minutes or until you start seeing the sour cream bubbling and getting a little brown.
Decorate with a sprig of dill. Serve with a little bit of salad (If you want, you can add some left over shrimp on top of the avocado or around the plate).