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Lobster- and Shrimp-Stuffed Avocado

Lobster- and Shrimp-Stuffed Avocado


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Lobster- and Shrimp-Stuffed Avocado

Mixing fresh lobster meat with a creamy shrimp salad, this recipe is a fun and exotic way to enjoy the decadent shellfish.

Ingredients

  • 1 Pound lobster meat, chopped
  • 1/3 Pound shrimp, chopped
  • 2 Tablespoons mayonnaise
  • 1/8 Teaspoon paprika
  • 3 Tablespoons chopped red onion
  • 1/4 Cup fresh lime juice
  • Salt to taste
  • 1/9 Teaspoon black pepper
  • 1/8 Teaspoon chopped garlic
  • 1/2 Teaspoon granulated garlic
  • 2-3 ripe avocados, halved
  • Plaintain chips, for garnish

Servings4

Calories Per Serving374

Folate equivalent (total)123µg31%

Riboflavin (B2)0.2mg11.2%


  • 3 Tbs. mayonnaise
  • 3 Tbs. heavy cream
  • 1/2 tsp. finely grated lime zest
  • 1/2 tsp. finely chopped, seeded jalapeño
  • Kosher salt
  • 1/2 lb. cooked lobster knuckle, claw, and tail meat, cut into 1/2-inch pieces
  • 1/2 lb. peeled, cooked medium-large shrimp (36 to 40 per lb.), cut into 1/2-inch pieces
  • 1/4 cup coarsely chopped fresh cilantro leaves
  • 3 Tbs. thinly sliced scallion greens
  • 1/2 avocado, cut into 1/2-inch pieces
  • 12 butter lettuce leaves
  • Lime wedges, for serving
  • Calories (kcal) : 90
  • Fat Calories (kcal): 50
  • Fat (g): 6
  • Saturated Fat (g): 1.5
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 2
  • Cholesterol (mg): 75
  • Sodium (mg): 340
  • Carbohydrates (g): 2
  • Fiber (g): 1
  • Sugar (g): 0
  • Protein (g): 8

Lobster Tacos with Avocado & Lime Crema

Turn your meal into a lobster fiesta with these street-style tacos! Street-style tacos were traditionally prepared and are still served at little road-side stands or carts around Mexico. They are assembled using small freshly-made corn tortillas topped with flavorful marinated fish or meats, pickles, peppers, fresh herbs, and garnishes. They are meant to be portable eaten casually, standing up and usually are served three to a plate. Fresh tasting and full of flavor, you can whip up your own in a snap. Pan toasted corn tortillas are topped with a lime and avocado crèma, our fresh pre-cooked lobster meat sautéed in garlic, quick pickled cabbage, radishes, and fresh cilantro sprigs, making each bite a flavor sensation!

Ingredients

1 ripe avocado, pitted, peeled, and sliced 1 tsp. fresh lime zest 1 Tbsp. plus 1 tsp fresh lime juice ½ cup sour cream 2 cups shredded cabbage, either red, green, or mixed 1 Tbsp. canola oil 1 cup cilantro sprigs 2 cloves garlic, thinly sliced 1 lb. cooked fresh lobster meat, claws, knuckles, and tails, coarsely chopped A pinch Freshly ground black pepper 12 corn tortillas ¾ cup thinly sliced radishes

Instructions

Recipe created by Vanessa Seder for Maine Lobster Now®

Preheat oven to 200F. In a high-powered blender or food processor, combine the avocado, lime zest, 1 tablespoon lime juice, and sour cream and pulse until smooth. Season to taste with salt and set aside.

In a small bowl, mix well the cabbage with the remaining 1 teaspoon lime juice and ½ teaspoon salt and set aside.

Place 1 tablespoon oil and garlic in a medium cast-iron or heavy –bottom skillet. Heat over medium-high heat while stirring occasionally, until garlic is fragrant, about 2 minutes. Add the lobster and cook, stirring constantly, until heated through, about 3 minutes. Season to taste with salt and pepper. Set aside.

If using a gas burner, place each tortilla directly on the burner to toast use tongs to flip once, halfway through cooking until pliable and slightly charred around the rim, about one minute per side. Alternatively, place tortillas, in batches, in a lightly oiled cast-iron skillet over medium-high heat. Flip once, halfway through cooking about 1 to 2 minutes per batch. Keep warm on a baking sheet in the oven.

Divide the tortillas between 4 plates, spread some of the avocado and lime creme onto each of the tortillas. Top each with some of the lobster meat, cabbage, radishes, and cilantro. Serve immediately.


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Creamy Shrimp Stuffed Avocado

Grilled spicy shrimp, diced avocado and tomato dressed with a creamy cilantro sauce and stuffed into avocado shells. This healthy filling lunch is packed with protein and nutrition and makes a delicious low-carb keto meal in under 20 minutes.
Shrimp and avocado have become my new favorite combo. The tenderness of the shrimp and creaminess of the avocado make them a delicious pair for making salads, wraps and just about any dish. Today we&rsquore switching things up with these low-carb shrimp and avocado stuffed avocados. They&rsquore super creamy and flavorful thanks to the grilled shrimp. To make these deliciously stuffed avocados, you will first need to slice the avocados in half and remove the pit. Next gently score it while it&rsquos still in the shell, scope out the avocado into a large bowl and set the skins aside.

For the shrimp, it is first seasoned generously with taco seasoning and grilled until charred and tender. You can do this on an outdoor grill (on kabob skewers) or simply grill it on the stove-top in a pan or skillet. It is then diced up and added to a mixture of avocado and tomato. To tie it all together and make it super creamy and delicious, we use a mixture of mayo, sour cream, lemon (or lime) juice, and lots of cilantro. Mix it all up and stuff into the same avocado shells and enjoy this flavor-packed meal guilt free!


WHAT YOU WILL NEED TO MAKE THESE SHRIMP STUFFED AVOCADOS

  • Avocados
  • Bay shrimp or medium cooked shrimp
  • Olive oil
  • Cucumber
  • Salsa
  • Red onion
  • Lemon
  • Green onions
  • Salt
  • Pepper

These delicious and low-carb Shrimp Stuffed Avocados make the best lunch! Creamy and buttery avocados are filled with satisfying shrimp, salsa, red onions, green onions, cucumbers and immense flavor!

This recipe is ideal during the summer or any hot day! It’s simply refreshing, light and exceptionally easy to put make. You can make this recipe in less than 20 minutes– it’s that easy!

You will want these Shrimp Stuffed Avocadosall year round and you may even have luck getting a non seafood eater to love these! I love avocados and can eat them everyday. I especially love their nutritional value and versatility. Since I live in California, I feel so spoiled for having avocados readily available and abundant.


This day I remember clearly because, my trainer told me the workout was going to be intense, and she wasn’t lying! The only thing that even allowed me to stand after that INTENSIVE WORKOUT was my hunger. The quickest thing to thaw out is shellfish, and I had a ripe avocado in the fridge, so I picked this recipe I’ve been sitting on. This meal is only 260 calories, so you can afford to eat something with it I’d go for some baked whole wheat pita which is an additional about 175 calories, or some bow tie or small pasta would pair nicely with this as well. If I’d remake this for a promo event or dinner party I’d add lobster and crab for the true shellfish lovers! One time my brother Andrew (I have older twin brothers… Stephen is the other hence my creative name Stephanie Andrea lol that was dripping in sarcasm), and I went on a lunch date to red lobster… I ordered crab legs, and he watched me f&$k them up! (Yeah if you’ve been on a crab date with me you already know) He goes, “Damn if I were to be on a date with you I’d be embarrassed…” I said don’t take me on no date to eat, and expect me to just order a salad… because i also want some apps, entree, and dessert too! (Oh they know when they’re taking me out it better be good!) A week later on my daily tea with my mom she tells me Andrew went out and ordered crab legs. Funny thing is I’m the reason a friend of mine eats crab now too, sadly enough another Red Lobster dinner the irony was after watching me fampk them up (I’m cracking up from laughter typing this because it’s hilarious but true I be tearing crab up no claw crackers needed… well it depends which type but just know!) Anyway I added jalapeño peppers to this for some spice (the rude gyal in me loves “peppa”), Canadian bacon (for a leaner cut), and an Olive Oil light mayo to serving proportions (mayo is a lot of calories) .


(#paperplatebandit when living life on the go I try to minimize dishes, because I can’t go to sleep with dishes in the sink a habit picked up from years of getting yelled at by my mom lol)

  • 1 Avocado
  • 1 tbs of mayo
  • About 1/4 lbs Cooked shrimp (to your liking, I Sautéed mine)
  • 2 slices of fried Bacon (your preference, I used Canadian Bacon)
  • 1/3 Red onion, chopped
  • 3-4 slices of Jalapeño peppers (I used for extra heat)
  • 1/3 Tomato, chopped
  • 1/2 lime juice
  • Cilantro, chopped

You could also add celery and boiled egg as the original recipe suggests.

(Do remember I cook for myself solely so these portions are to make 1-2 servings… 3-4 if a pasta dish)

  1. Chop cooked shrimp in small uniform pieces. ​ ​​ ​​ ​
  2. Combine shrimp, mayo, cooked crushed or chopped bacon, onions, jalapeño peppers, tomatos, lime juice, and cilantro mixing completely then setting aside in the fridge until ready for use.
  3. Cut avocado in half and remove the seed, while squeezing remainder of lime juice on them to avoid oxidation.
  4. Scoop shrimp salad into avocados and sprinkle with salt and pepper to taste and there you have it as simple as that! (I scooped out and chrushed some avocado to make the avocado “bowl” deeper, which I later used to eat with my pita bread.)

More On This.

Method of Preparation

1. In a sauté pan: sauté the lobster and shrimp with the salt, black pepper and granulated garlic. (Until the shrimp turns pink in color. Do not overcook or seafood will be tough.)
2. Drain liquid from the seafood and let cool.
3. Chop lobster and shrimp in to small chunks.
4. In a separate mixing bowl add mayonnaise, chopped onions, chopped garlic, paprika, and lime juice. Mix thoroughly.
5. Fold chopped lobster and shrimp into the mayonnaise mix. Make sure to keep seafood intact and be sure mayonnaise is evenly distributed.
6. Take two avocados and cut them in half length wise. Remove the avocado pit. On the bottom of each half cut small slice of the avocado so it rests on plate. Slice inside of each avocado half into cubes.
7. Add a quarter (or sixth if you use 3 avocados) of shrimp and lobster salad mix into avocado halves.
8. Serve with tostones or plantain chips.


Lobster, Avocado, and Mango Stack

Jim and I have traveled all over the world and although we’ve been to many exciting destinations, we both agree that Provincetown, Massachusetts remains our very favorite vacation spot. This totally preserved New England town, brimming with history, sits at the very tip of Cape Cod.

In 1620, at the end of a 60-day journey on the Mayflower, the pilgrims sighted land and first anchored in what is now Provincetown Harbor. Over the years, Provincetown became a fishing and whaling town and by the 1890s the booming community began attracting a residential population of writers and artists. By the early 20th century, Provincetown had developed a worldwide reputation for its literary and artistic productions, including the Provincetown Players and the Cape Cod School of Art. Famous writers, such as Eugene O’Neill, Tennessee Williams, Truman Capote, and Normal Mailer, sought inspiration in Provincetown.

In the mid-60s as the population grew, P’town as the locals call it, saw an influx of hippies moving in and opening cafes, leather shops, head shops, and other hip businesses along Commercial Street. Over the next forty to fifty years, Provincetown grew as a popular tourist destination. The population ranges from roughly 3,000 in the winter months to 60,000 during the tourist season.

Pictured above is an aerial view of Provincetown from the top of Pilgrim’s Monument in the center of town.

The beaches of Provincetown are stunningly beautiful.

This photograph depicts a classic New England lighthouse taken on a walk to the beach.

A bustling landmark in Provincetown, the Lobster Pot serves pounds and pounds of lobster to hungry tourists.

We just returned from a week’s vacation in Provincetown with a group of friends. I’m sure you can guess that one of the highlights of the trip for me was food. I can see the surprise on your faces! My goal for the week was to eat as much lobster as I could. Ubiquitous in P’town restaurants, lobster is served in many different forms. I took full advantage during the week and enjoyed lobster rolls, lobster salad, lobster and sole roulades, a New England Clambake with lobster, and lobster bisque.

Even after a gluttonous, lobster-eating week, I had to share my love of lobster with you all. For today’s post, I made a very simple lobster, avocado, and mango stack. This dish is quite simple in its ingredients and flavors. The only challenges is in building the stack. I used a 28-ounce tomato can opened at both ends to build the stacks and it worked well. If your stacks aren’t perfect, don’t fret. They will still be delicious. These stacks make a great lunch but you can use a smaller can to make salad/appetizer-sized portions.


"Absolutely delicious. Doubled the sauce and let it sit and marinate for 10 minutes before baking."

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