This recipe for Shrimp and Bacon Stuffed Avocados is really easy to prepare. The entire dish can be made in 30 to 40 minutes and it is perfect for an appetizer or light lunch.
I’m really not sure why, but at least for us, we are not in the habit of regularly enjoying this healthy fruit also known as the “butter pear” or “alligator pear”.
Approximately 75% of an avocado’s calories come from fat, but this is mostly monounsaturated fat. Studies have shown that regularly eating avocados can reduce blood serum cholesterol levels up to 17% in some people, along with a decrease in LDL (bad cholesterol) also. They have more fiber than any other single fruit and more potassium than bananas.
Now, before you run out and get an avocado tree to have a direct supply or these wonderful fruits, be careful with your pets. Ingesting avocado leaves, bark, skin or the pit have been known to harm or kill cats, dogs, cattle, horses and other animals. So, let’s get started with this Shrimp and Bacon Stuffed Avocado Recipe and just keep your horse out of the kitchen.
- 4 large shrimp, diced
- 3 slices of bacon, diced
- 1 ripe avocado, halved with pit removed
- 1 medium red tomato, diced
- 1/2 yellow tomato, diced
- 2 small jalapenos, seeded and diced
- 1 tablespoon of your favorite hot sauce.
- 1 tablespoon cilantro, diced
- 1/2 teaspoon kosher salt
- Optional – 1 small nectarine, diced
- Fry bacon – let cool
- Shrimp – you can boil in water or lightly sautee in olive oil until cooked – about 2 to 3 minutes, shrimp will turn “white” in color
- Prepare avocado by slicing in half and removing pit
- Dice ingredients
- Combine all ingredients in a small bowl and let flavors marry about 10 minutes
- Stuff avocados and serve!