Crab Meat and Shrimp Stuffed Avocados

Miss Mevi's shrip and crab meat stuffed avocadoHello everyone!

Have you wondered about a great dish, but you don’t have enough time to spend hours in the kitchen? Well, today’s recipe is ideal to accomplish this. This time I give you some delicious Crab Meat and Shrimp Stuffed Avocados.

PREPARATION TIME

15 to 20 minutes

INGREDIENTS

  • 3 medium avocados, halved, pit and skin removed
  • 4 oz crab meat
  • 5 large shrimp, boiled, chilled and then chopped into small chunks
  • 1 tbsp red bell pepper, small dice
  • 1 tbsp red onion, small dice
  • 1 tbsp celery, small dice
  • ½ tbsp parsley, small dice
  • 1 ½ tbsp lite mayo
  • Fresh black pepper
  • ¼ cup lite mayo
  • 1 tsp siracha sauce (optional, but i love the extra kick and flavor it gives)
  • 2 tbsp Chili Lime Sauce

DIRECTIONS

  • Combine all ingredients together and mix well.
  • Scoop the crab & shrimp mixture onto the avocado.
  • Squirt the sauce over the avocado and sprinkle with parsley.

Last but not least, take a picture of your dish and share with me! ;O)

Enjoy!

#MissMevi #AvocaTips

Original source: foodwinethyme.com

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Grilled Shrimp with Avocado Citrus Salad

Miss Mevi's grilled shrimps with avocado and citrus saladHello everyone!

With this weather we all must take care to avoid catching the flu. To do so, we can drink much more liquids and also we should add more C vitamin to our diet, like citrus fruits. Today’s recipe is ideal for this, and also it’s delicious!

It has shrimps, citrus fruits and of course, avocados! ;O)

INGREDIENTS

  • 12 oz. cleaned and deveined large shrimp
  • 1 cup orange wheels, peeled and cut in rounds ¼ inch thick
  • 1 cup ruby red grapefruit wheels, peeled and cut in rounds ¼ inch thick
  • Mixed greens eg: Baby Arugula, Boston bib and Frisee
  • 2 ripe Avocados from Mexico, peeled and cut into wedges
  • 3 tsp. finely chopped, fresh parsley
  • 1 tsp. brown sugar
  • ½ tsp. salt
  • ½ tsp. onion powder
  • ½ tsp. cumin
  • ¼ tsp. garlic powder
  • ¼ tsp. dried thyme
  • 1½ tsp. Extra Virgin Olive Oil

DIRECTIONS:

Mix dry ingredients in a small bowl.
Heat a large skillet over medium-high heat. Add 1½ tsp. oil to pan; swirl to coat. Sprinkle shrimp with dry ingredients. Add shrimp to pan; cook 3 minutes or until shrimp are done (pink), stirring frequently. Remove from pan; keep warm.
Place shrimp on top of plated bed of greens and citrus. Drizzle with dressing. Finish with cracked black pepper.
Try this salad with a Basil Oil Dressing that can be prepared ahead of time: store ½ cup Extra Virgin Olive Oil and infuse with fresh Basil leaves. Let sit overnight. Drizzle atop salad through a strainer.
Or a Dijon Vinaigrette: Combine 1 cup Extra Virgin Olive Oil, ½ cup white balsamic vinegar, ⅓ cup fresh orange juice, 1 Tbsp. Dijon mustard and a pinch of sugar. Blend and adjust to taste. Use as desired.

I just ate that last weekend, and it’s just exquisite. Please share your comments once you make it. And also send me your pictures once served!

Until the next time!

#MissMevi #AvocaTips #Recipe

Original source: theamazingavocado.com

Shrimp stuffed avocado

Aguacate-relleno-de-camarones

Here is another stuffed avocado recipe, this one is stuffed with a shrimp salad made with red onion, radish, bell pepper, celery and cilantro aioli. The first time I had a shrimp stuffed avocado was at the beach in Punta Carnero (Ecuador). It was so simple, yet delicious and refreshing,  I’m sure the shrimp were fished that same morning. There is nothing better than fresh seafood, unless you pair it avocado (of course). I was about 8 or 9 at the time, so I don’t remember every single ingredient in it, but I figure I can experiment until I achieve the perfect shrimp stuffed avocado. Nico’s improvement suggestion was to make it spicier, but since I have a two year old testing the recipe as well I served the aji or hot sauce on the side. This can be served alone as an appetizer, or with lettuce and tomatoes as a salad. The shrimp salad filling can be prepared ahead; however, the avocados should be cut and peeled right before serving to avoid darkening. The shrimp salad is also excellent on its own and also makes a great filling for sandwiches.

Ingredients:

    • 4-5 firm ripe avocados
    • 1 lb medium sized cooked shrimp
    • ½ medium red onion, diced finely
    • 2 radishes, diced finely
    • ½ red bell pepper, diced finely
    • 2 celery stalks, diced finely
    • 2 hardboiled eggs, diced
    • 5 tbs cilantro aioli or regular mayonnaise with chopped cilantro
    • Lime juice from 1 lime
    • Salt/pepper to taste
Optional garnishes: 
  • Chopped lettuce, sliced tomatoes and chopped cilantro

Instructions:

  1. Chop the cooked shrimp in half, if desired keep a few whole to garnish.
  2. Combine diced onions, radishes, bell pepper, celery, eggs, shrimp, ½ of the lime juice and aioli or mayonnaise in a bowl, mix well. Can be kept refrigerated until ready to use.
  3. Taste and salt/pepper if necessary.
  4. Cut avocados in half, remove seed and peel carefully.
  5. Drizzle remaining lime juice over avocados, this help keep them from darkening too quickly.
  6. Use a spoon to stuff avocados with shrimp salad filling.
  7. Add any garnishes and serve immediately.

Serve with aji or hot sauce if you want to spice it up. Also, if you’re serving it as a salad and have any extra cilantro aioli you can serve this on the side as additional salad dressing.