I’m Stuffed!
STORY AND PHOTOGRAPHY BY NATALIE FINDLAY
Shrimp Stuffed Avocado
I
f there is one thing i can count on to upgrade the WOW factor in a meal - it’s making something that I can stuff. And the good news is you can basically stuff everything. Take for instance the tried and true turkey - stuffing this holiday poultry turns it from ho-hum to show-stopper. We place that bird right in the middle of the table as the masterpiece. Well, we can do that with so many other foods and elevate them to WOW as well. The three recipes below are just the tip of your stuffing options. You can substitute your favourite vegetable, fruit, or meat quite easily. Example: If you don’t like the shrimp
20 Culinaire | September 2021
in the stuffed avocado, how about replacing the shrimp with grapefruit segments? Chop up the avocado. Mix everything together. Remove the membrane from the grapefruit and stuff it with the mixture. If eggplant isn’t your thing, substitute zucchini, tomato or squash. While the salmon makes a delicious pocket for the seafood mixture in the Seafood Stuffed Salmon, you could easily use trout, halibut or cod. Only a small amount of time is needed to create a pocket in whatever food you choose, and you will be rewarded with an elegant, delicious, sophisticated meal. So, just stuff it!
Shrimp Stuffed Avocado Stuffs 2 halves of avocado
2 Tbs (30 mL) mayonnaise 2 tsp (10 mL) lime juice To taste hot sauce To taste sea salt ½ cup baby shrimp ½ stalk celery, finely diced 1/3 small red pepper, finely diced 1 Tbs red onion, finely diced 1 Tbs parsley, finely chopped 1 avocado 1. In a small bowl, add mayonnaise, lime juice, hot sauce (if using), and salt, and stir to combine. Taste and adjust
