Shrimp and Avocado Salad Stuffed Sweet Potato

Bizarre sounding but tastes good.  One of these big 1 pound babies is more than enough for two.  The next time I would stuff the shrimp and avocado into the hot potato and pass the sauce separately.  Decadent.  Try it.

About cookinginsens

An American living in Burgundy, France
This entry was posted in American, Cooking, fish, Food and Wine, Main dishes, Vegetables and tagged , , , . Bookmark the permalink.

4 Responses to Shrimp and Avocado Salad Stuffed Sweet Potato

  1. Laura says:

    what’s the sauce? (recipe please!)

  2. 2 large sweet potatoes
    1 lb clean and cooked shrimp
    1 ripe avocado diced
    Juice from 1 small lemon

    2 tbsp mayonnaise
    2 tbsp milk
    3 tbsp creme fraiche or sour cream
    1 tbsp tomato paste

    Wash sweet potatoes, poke with fork and rub with olive oil. Bake at 375 for 1 hour.
    Mix together shrimp, avocado and lemon juice. Set aside.
    In small bowl, blend mayo, milk, creme fraiche and tomato paste. Set aside.

    Remove potatoes from oven and cut open. At this point, you can decide to mix the sauce with the shrimp or not. I would say, add the shrimp/avocado mixture to the hot potato and pass the sauce separately. Bon appetit.

  3. Jade says:

    For this meal ,you have to put alot of alot of shrimp I think cause it make more good to taste whit the sweet potatoe.

  4. Pingback: Shrimp, Avocado and Yam Salad Revisted | Cooking in Sens

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