Peruvian & World Recipes

Shrimp-Stuffed Avocados

Shrimp-Stuffed Avocados
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Shrimp-Stuffed Avocados

Course: First Course, AppetizersCuisine: Peruvian
Servings:

6

servings

Delight in Shrimp-Stuffed Avocados, a harmonious blend of succulent shrimp, zesty Peruvian Aji Amarillo paste, and creamy mayonnaise. Enhanced with diced green onions, cilantro, and a hint of key lime juice, nestled in ripe avocados atop crisp lettuce leaves. A refreshing culinary symphony.

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Ingredients

  • 2 cups cooked shrimp

  • 1 cup mayonnaise

  • 1/4 cup green onion, diced

  • 1/4 cup Peruvian Aji Amarillo (Yellow Pepper) paste

  • White pepper and salt

  • 1/4 cup freshly chopped cilantro (divided)

  • 1/4 cup freshly squeezed key lime juice (plus an additional Tbsp)

  • 3 ripe avocados (semi-soft)

  • Six large lettuce leaves or a handful of mixed baby greens, chilled

Directions

  • In a bowl, combine the shrimp, green onion, mayonnaise, Aji Amarillo (Peruvian Yellow Pepper Paste), half of the chopped cilantro, salt and pepper. If making ahead of time, cover and keep chilled until ready to serve.
  • When ready to serve, add the quarter cup fresh key lime or regular lime juice to the salad.
  • Slice avocados in half; remove seed and peel carefully.
  • Drizzle with lime juice to keep avocados from turning brown.
  • Slice a bit off the bottom halves so the avocados can sit without tipping over.
  • Place a lettuce leaf or a mound of mixed baby greens on each serving plate; top with an avocado half.
  • Fill each avocado with shrimp salad.
  • Garnish with the remaining chopped cilantro and serve immediately.

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