I’m not sure about you, but I’ve never thought to bake avocados…and I was a little skeptical about it! But, to my surprise, they were delicious – especially when they were filled with this yummy shrimp!
2 avocados, cut in half and pit removed
12 medium sized shrimp – tail removed and cut into small pieces
1 T. flour
1 T. butter
1 cup non-fat milk
1 green onion, chopped
Preferred spices – I used a dash of cayenne pepper, some garlic powder, and a smidge of beef bouillon (Better than bouillon)
Preheat the oven to 400.
Scoop out a little of the avocado to make some room in the boats for the filling. Chop up the removed avocado and set aside.
Melt the butter in a saucepan. When it has melted and is starting to brown, whisk in the flour until it is all incorporated.
Add the milk and continuing stirring until it has thickened. Add your spices. Add in the chopped avocado from the steps above. Remove from heat and set aside.
In a small frying pan, sauté the shrimp for about 30 seconds in some olive oil (just until they start to turn pink).
Add the shrimp to the milk sauce and return the saucepan to the stove. Add the green onions and heat slightly.
Use some aluminum foil to wrap around the base of the avocado boats to hold them upright. Place them in an oven proof dish.
Spoon the shrimp mixture into each avocado boat. Sprinkle with parmesan cheese and place them in the oven for about 15 min, or until they start to brown.