I enjoy cooking, so when I don’t want to cook, I don’t. I never want to associate this wonderful past time with drudgery or, eek, housework 🙂 Still, everyday is different, dependent on whether I want to be challenged by an involved and complicated dish or I just want to make something attractive, tasty and easy. I never want to hurt myself, choosing to do what makes me happy.
After all these years of cooking with avocados, cutting them in half still intimidates me. I don’t know why. I’ve probably suppressed some youthful, traumatic run in with avocados that resulted in ugliness and although I can’t remember, remains imprinted on my culinary soul, causing rapid heartbeat and sweaty palms.
Yet each time, year after year, I cut the avocados in half, give them a gentle twist, and they are halved. Whew, until next time 🙂
I usually make my own seafood cocktail sauce but this time I chose a random prepared sauce from the refrigerated section of the grocery store. This sauce is good! Not too sweet with a zing of horseradish. I’ll buy this again.
The shrimp salad is enough for about 6 avocados. I only used two and plan to eat the rest of the salad with greens.
Shrimp Stuffed Avocados
2 avocados, halved, seeded and sprinkled with lemon juice
1 branch celery, finely chopped
4 scallions, finely chopped
2 hard boiled eggs, chopped
1 lb cleaned and cooked shrimp
1 tsp lemon juice
Your favorite seafood cocktail sauce to taste
Scoop out the avocado flesh with a spoon, leaving a small layer of avocado in the shell. Dice the flesh and set aside.
Mix the celery, scallions, eggs, shrimp, avocado flesh, lemon juice and cocktail sauce together, then fill each avocado shell with the mixture. Cover and refrigerate the shells until ready to serve.