One day, as I was perusing WordPress blogs, I came across a recipe for Couscous and Mango-Filled Avocado Halves by Nade in the Kitchen. It isn’t a Paleo recipe but it provided the inspiration for this one that is. It combines two of my favourite ingredients – shrimp and avocado.
Sorry, no pictures – we took this on a picnic last week and I forgot the camera. You’ll have to use your imagination. It was tasty though, and pretty.
Ingredients (for 2 servings):
- big handful of shrimp or small prawns (I used hand peeled West Coast shrimp which are small but sweet)
- 1 small mango, diced (Paleo says use in moderation so this is a treat)
- tomatoes (cherry are good, just cut in half), diced, in an equal amount to the mango
- couple of spring (green onions), thinly sliced
- handful of cilantro
- lime juice, to taste
- fresh ground pepper, to taste
- 1 ripe avocado (not too squishy though)
Rinse shrimp in cold fresh water. Drain. Dice the mango and tomato. Finely slice the green onions. Chop cilantro. Combine mango, tomato, green onion and cilantro with shrimp. Season with lime juice and freshly ground pepper. If you like a bit of spice, which would provide a nice counterpoint to the sweetness of the shrimp and mango, add some pepper flakes or a diced jalapeño.
Cut the avocado in half, removing the pit safely and peel. Peeling is not necessary but I like to serve these on top of baby greens to make it a meal rather than an appetizer. You could also slice the avocado on top of the greens and the top with the shrimp-mango mix. You don’t need any additional dressing, maybe just a squeeze more of lime, as the mix is almost like a salsa.