During my travels a few years ago, I spent over a month in Seychelles Islands for work and one evening, I ate at a lovely restaurant in Anse Lazio, near the beach. Eating out in Seychelles is usually not expensive and the food is generally fresh and delicious. And as usually happens with me, since I want to try everything that sounds intriguing or new, my eyes are bigger than my stomach… I ended up ordering an avocado appetiser and a full entree. Fortunately, the fish entree was a normal portion, or else I would’ve had to leave it there or exploded. The appetiser was stuffed avocados with garlic shrimp and other ingredients, which I cannot recall. What I do know is that it was rather creamy. In Spain, a halved avocado stuffed with shrimp and/or ensaladilla is tapa that is very typical in Granada, where bars give you a free tapa with a paid drink. I can’t recall the last time I had a stuffed avocado, so these stuffed avocados with garlic shrimp I had in Anse Lazio tasted sublimely divine!
INGREDIENTS 1 whole medium avocado About 2 cups medium to large shrimp, raw or uncooked frozen (defrost prior to cooking) 4-5 cloves garlic, minced Olive oil, to taste Coarse sea salt, to taste Freshly ground pepper, to taste Fresh parsley or cilantro, chopped
Chili powder, optional
Half the avocado and take the pit out. Scrap out most of the meat, leaving a very thin layer to hold up the shell better. Set aside. Chop up the meat into squares and place in a bowl. With your hands, squish the squares a little bit, to crush some but so that most keep their shape. Set aside. In a pan, place about 2 tablespoons of olive oil, the minced garlic and the shrimp. Add a dash of coarse sea salt, and over low heat, cook just until the shrimp turn pink. Do not overcook, or they’ll be dry and hard.
Pour the shrimp with garlic and olive oil into the bowl with the avocado pieces. Add some chopped parsley or cilantro and mix well. (If you want to incorporate some chili powder for extra flavour, do so now before mixing.) Spoon the mixture into the avocado shells, sprinkle with some freshly ground pepper, and garnish with additional parsley/cilantro if desired. Serve stuffed avocados with garlic shrimp immediately.
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