Tasty Memories

Shrimp Stuffed Avocado

June 20, 2013

Shrimp Stuffed Avocados

“Abogado Rellena, right?” I’d ask Leo that every time I thought about his mom’s stuffed avocados. You’d think that after years of Spanish class I’d learn the difference between avocado and lawyer. Just in case you’re curious, avocado in Spanish is aguacate. Gina’s Peruvian dish is actually called Palta Rellena. “Relleno” is usually any food that’s stuffed – think of chile relleno. Mmm.

She made this for me a few summers ago, and I remember my exact reaction. My jaw dropped at the sight of one of my favorite ingredients being stuffed my other favorite ingredient, chicken. There also may have been some saliva residue left on her dining table. Gross but true.

The Samanamuds and Gina's Palta Rellena

The Samanamuds and Gina’s Palta Rellena

Then two summers later, Leo and I attended my friend Jeannette’s wedding dinner at Pio Pio. If you live in NYC and love Peruvian food, then you definitely know this spot! One of my favorite dishes of the night was an avocado salad that was topped with shrimp cocktail. Simply delicious!

With the newlyweds and Pio Pio's avocado salad

With the newlyweds and Pio Pio’s avocado salad

Both of those memories inspired my version of a zesty and creamy shrimp stuffed avocado. This is now my favorite aguacate relleno recipe and I hope it becomes one of yours, too!

 

Shrimp Stuffed Avocado
 
Prep time
Cook time
Total time
 
Author:
Serves: 4 people
Ingredients
  • 2 ripe avocados (halved, pitted, and scooped whole from skin)
  • 1 lb of shrimp (peeled and deveined)
  • 2-3 tablespoons of red and yellow bell peppers (minced)
  • 2 tablespoons of red onion (minced)
  • 1 garlic clove (peeled and chopped)
  • 1½ tablespoons mayo
  • 1½ tablespoons greek yogurt
  • fresh lime, lemon, and orange juice
  • red wine vinegar
  • handful of cilantro
  • Spices: cumin, paprika, chili powder, salt & pepper
  • olive oil
Instructions
  1. Season shrimp with spice and brown in a pan with olive oil until the begin to curl and turn opaque. This ensures that they won't over cook. Remove from pan and set aside to cool.
  2. Meanwhile, mix together creamy sauce by combining mayo, yogurt, juice of half a lemon, a slight squeeze of orange, bell peppers, shallot , dash of chili pepper and s & p.
  3. For the cilantro lime sauce, combine cilantro, garlic, juice of one lime, splash of red wine vinegar, olive oil, and salt in a processor or blender.
  4. When shrimp is cool, roughly chop and mix into creamy sauce.
  5. Fill avocados and serve on tostadas or lettuce. Drizzle cilantro lime sauce on top. Enjoy!
 

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1 Comment

  • Reply Hilah June 29, 2013 at 2:09 pm

    I love seeing the family pictures along with the recipe!

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