shrimpavocado

On most work days I tend to take my lunch. We have a cafeteria at work, but it’s always a gamble of hidden gluten in mixes and sauces. The last couple of months I have become obsessed with avocados. I truly do not get enough healthy fat into my diet. Most mornings I will eat avocado toast. This week I decided to change it up. Here is a recipe for my lunch shrimp avocado boats inspired by The Complete Savorist Roasted Stuff Avocado recipe.

2 Avocados

1 Cup Salad Shrimp

8 Grape Tomatoes

2 Green Onions

1/4 cup Bell Pepper

1 clove Garlic

1 Tablespoon Cilantro

1 Tablespoon Crumbled Feta Cheese

1 Tablespoon sour cream based Ranch dressing (I used Publix)

A few dashes of hot sauce

1 Tablespoon Olive Oil

Preheat oven 375 degrees. Split and remove pit from avocados.  Mix shrimp, tomatoes, onions, bell pepper, garlic. Place mixture in each half of avocado. Mix sour cream, hot sauce, and cheese. Drizzle on top. Bake at 375 for 15 -20 minutes.

Serve with black beans and corn tortillas on the side.

Makes 2-4 servings.

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