recipe: Avocado stuffed with Cumin Salsa Shrimp, plus grilling links
Peggy Lampman | Contributor
Peggy Lampman's Wednesday dinnerFeed
You want something easy to make, you want something snazzy to serve, you want something healthy and delicious. This little number has your name all over it.
Kick it up several notches by making your own salsa and grilling the shrimp.
Beef and Lamb or the Grill:
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Flat Iron Steak with Chimichurri Sauce
Perfectly Grilled Steak
Grilled Steak with Gorgonzola Butter
Go-Blue Cheese Burgers
Pomegranate Lamb and Grape Kebobs
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Turkey Burgers with Cracked Wheat and Spinach
Grilled Turkey Breast
Brined, Grilled Chicken Breasts with Blackberry Sauce
Grilled Balsamic Chicken Breasts over Baby Greens
Grilled Chicken Thighs with an Anchovy Crust
Grilled Duck Breast with Cherry Sauce
Watermelon-Glazed Chicken Kebobs
Fish on the Grill
Grilled Wild Salmon with Caper-Tarragon Sauce
Grilled Halibut, Red Onion and Orange Salad
Grilled Shrimp with Firecracker Sauce
Grilled Tuna With Wasabi Butter
Grilled Sea Bass in a Fresh Herb Blanket
Vegetables on the Grill
Portobella Mushroom Burgers
Grilled Vegetable Platter with Dill-Almond Pesto
Swiss Chard Bundles with Smoked Mozzarella
Grilled Insalata Tricolore
Grilled Lemony Endive Spears
Grilled Flatbread with Artichoke Hearts, Feta and Tomatoes
Grilled Tomato Mozzarella Pizza
Yield: 4 servings
Active Time: 10 minutes
Rest Time: 30 minutes
1 tablespoon grape seed or canola oil
1/2 teaspoon cumin
12-16 ounces raw shrimp, thawed, peeled and deveined (you will need 5-8 shrimp per avocado, depending on size of shrimp and avocado)
1 1/2-2 cups of your favorite salsa*
2 large ripe avocados
*"Doctor-up" bottled salsa or make a simple salsa with tomatoes, onions, cilantro and lime. I adore fresh cilantro and add several additional tablespoons to bottled salsa, reserving extra sprigs for a garnish.
1. Heat oil in large saute pan to medium high heat; stir in cumin. Cook shrimp until just cooked through, 1-3 minutes on each side, depending on size of shrimp.
2. Toss the warm shrimp with 1 1/2 cups salsa, adding additional salsa to taste. Let the shrimp stand in the salsa at room temperature 30 minutes, stirring occasionally, for the flavors to combine. Refrigerate until ready to serve.
3. Up to two hours before serving, cut each avocado in half, from pole to pole. Pit the avocado but do not peel. Divide and spoon the shrimp salad into the avocado shells. Serve.