Avocado Stuffed With Seafood Recipes

Steps:

• In a small bowl, combine the first 11 ingredients. Spoon into avocado halves. Serve immediately.

Steps:

• In a bowl, combine the first 8 ingredients. Spoon onto avocado halves. Serve immediately.

Steps:

• Using a medium sized bowl, mix mayonnaise, rice vinegar, parsley, dill weed, salt, onion powder, and pepper until smooth.
• Mix in the shrimp, olives, celery, and onion.
• Allow salad to marinate at least 1 hour.
• Shortly before serving, cut avocados in half lengthwise and carefully remove the pits leaving the skins intact.
• Cut a small sliver of avocado off each half so that it will lie flatter on serving plate.
• Carefully remove several tablespoons of pulp, cut into bite size pieces, and RESERVE 4 tablespoons of pulp for garnish.
• Mix majority of pulp with shrimp mixture.
• Lay one piece of Bibb lettuce on each serving plate, add avocado shell, and spoon shrimp mixture into the avocado halves.
• Sprinkle paprika on.
• Garnish by dividing RESERVED pulp between portions.

Steps:

• In a large bowl, place the shrimp, tomato, onion, cilantro, Miracle Whip, and lime juice. Stir gently until well mixed. Add salt and pepper to taste.
• Cut the avocados in half lengthwise and remove the pits. Place one avocado half on each of 8 small plates. Fill each half with a heaping scoop of the shrimp salad and serve.

Steps:

• In a bowl, mix together the shrimp, crabmeat, mayonnaise, chopped parsley, chopped radishes, chopped celery, shallots, lemon juice, cayenne, 1/2 teaspoon salt and a few grinds of pepper.
• Halve and seed the avocados. Use a spoon to scoop out most of the flesh, leaving 1/4 inch behind. Chop the avocado flesh and gently mix it into the seafood salad. Add salt and pepper to taste. Spoon the seafood salad into the avocado halves.
• Toss the arugula with the sliced celery, sliced radishes, parsley leaves, olive oil and a pinch of salt. Divide among 8 plates; nestle the avocado halves on top. Serve with lemon wedges on the side.

Steps:

• Prepare squid:.
• Clean, remove tentacles, cut into 1/4 inch slices.
• Cook in boiling water for 4 min and drain immediately.
• Rinse with cold water.
• Dry on paper towel.
• Cut in small pieces.
• Cook scallops: In frying pan, add two tablespoon olive oil.
• When oil gets very hot, add garlic and scallops and cook till pink disappears (about 5 minutes).
• Cut in small pieces.
• Shrimp: Cut into 1/4 inch pieces.
• Crab:.
• Cut into small pieces.
• Add above ingredients to large bowl.
• Add cucumber, onions, green pepper, tomatoes, dill and Italian dressing.
• Stir and refrigerate until at least 1 hour.
• Serve in 1/2 avocado.
• (Trim avocado bottom to lay flat.).