Last month when we went down to Prescott for FabGrandpa’s visit to the VA, we ate at a little Mexican restaurant there. We tried their Shrimp Stuffed Avocados and boy were they ever good! I told FabGrandpa that I would try to re-create them at home.
Here is the version I came up with, and it is pretty darn close! This recipe makes enough for 4 servings for appetizers or 2 servings for dinner.
2 ripe avocados
1 lb uncooked shrimp
2 tablespoons butter, margarine, or olive oil
pico de gallo (store bought or make your own. I used ready made from the produce section of the grocery store)
Cut the avocados in half, remove the pit, and peel. For two dinner servings, put 2 avocado halves in each bowl. For appetizer servings, put one avocado half in each bowl. Roll the lime around on the counter to soften it up, slice off one end, and squeeze the juice over the avocado halves.
Peel and devein the shrimp, rinse well, and drain. Melt the butter in a large skillet. Add the shrimp to the pan, and sprinkle generously with chipotle pepper. Stir and sautee the shrimp until done, about 10 minutes.
Place half of the cooked shrimp in each bowl over the avocado halves for dinner servings, or a fourth of the shrimp on each avocado half for appetizer servings. Spoon about 1/3 to 1/2 cup of pico de gallo over the shrimp. Serve with tabasco sauce if desired.