This avocado dish is very easy to prepare and is ideal to serve as a delicious snack at any time of the day. Aguacates rellenos de camarones are a popular appetizer in Colombia and other parts of South America.
Avocado is high in fat but the good type of fat namely oleic a monounsaturated fat, it is also rich in potassium, vitamin C and vitamin E. Shrimp is low in saturated fat is a good source of Niacin, Iron, Phosphorus and Zinc, and a very good source of Protein, Vitamin B12 and Selenium. It does contain a lot of cholesterol and for years people were advised to limit consumption to lower cholesterol but recent evidence shows that dietary cholesterol doesn’t have a significant effect on blood cholesterol. So it can be enjoyed in moderation as part of a balanced diet.
- 3 ripe avocados
- 24 shrimp, peeled and deveined
- ¼ cup finely chopped onion
- Juice of 2 limes
- 3/4 cup salsa rosada (please see below)
- 3 tablespoons fresh cilantro, plus more for garnish
- 3 tablespoons fresh parsley
- Salt and pepper
- Lettuce for Serving
- Bring water to a boil in a small pot. Add the shrimp, cover and turn the heat off. Leave the shrimp in the water for 5 minutes and drain.
- In a medium bowl, place the shrimp, onion, salsa rosada, cilantro, parsley, salt and pepper. Mix well.
- Cut the avocados lengthwise and remove the pit, drizzle with the lime juice and sprinkle with salt and pepper.
- Place the lettuce in a serving plate and place the avocados on top. Fill each avocado with the shrimp mixture.
- Sprinkle with fresh cilantro and serve immediately.
Salsa rosada or golf is a simple mix of ketchup and mayonnaise. It is extremely popular all over Colombia and South America, it is served with various snacks. It taste particularly good served with seafood.
- ½ cup mayonnaise
- ¼ cup ketchup
- ¼ teaspoon lime juice
- Fresh ground pepper
- ¼ teaspoon Tabasco (Optional)
- In a small bowl combine all the ingredients and mix well.
- Season with salt and pepper.
For more wonderful Columbian recipes be sure to check out Erica’s Blog My Columbian Recipes.
by Rebecca Subbiah RD, LDN