Avocado Stuffed with Curried Shrimp

Ingredients:

This works great as an appetizer or part of a main dish

• 2 ripe avocados

• 8 oz. raw shrimp, shelled, de-veined, washed and chopped

• 2 tsp curry powder

• 1 tsp paprika

• 1/2 tsp cumin

• 1/4 tsp coriander

• 1/4 tsp black pepper

• 1/8 tsp cayenne

• 1/2 tsp dried thyme

• 1/2 tsp dried basil

• 1 tsp minced parsley/cilantro

• salt to taste

• 2 tsp oil

• 2 tbsp water + more for cooking

• 1 tsp fresh squeezed lemon juice

1. In a small bowl, combine curry powder, paprika, cumin, coriander, black pepper, cayenne, thyme and basil. Add 2 tbsp water to form a paste.

2. Heat oil in a small skillet and saute curry paste for 3 - 4 minutes on medium low heat. If it looks too dry, add more water.

3. Place shrimp, salt and parsley in pan; raise heat to medium high, cook, stirring constantly until shrimp is cooked, 2 - 3 minutes. There needs to be a little gravy in pan, so you may need to add a bit more water: 1-2 teaspoon.

4. Cut avocados in half, lengthwise, discard seed. Fill the avocado cavity with curried shrimp and drizzle with lemon juice. Garnish with cilantro or parsley leaf.

Serves 4.

Notes & Tips:

• If you can get tiny shrimp, you do not need to chop it. Cooked salad shrimp works for this dish too. But remember it's cooked, just heat it in the cooked curry paste for 1 minute.

• I prefer raw shrimp as the curry flavor infuses the shrimp more.

• For a spicier curry, add finely chopped hot pepper or more cayenne.

• I did not use garlic or onion in this curry. You certainly can, but use a small amount and chop very finely.