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Stuffed Avocado
Aguacate Relleno     
by Cuban Cook
Serves: 4  



Notes:The snack bar at the yacht club was right next to the ocean. The salt air was delicious - as was this dish. Refreshing and easy to make.


Directions:

Slice the avocadoes in half, remove the seed and the skin, cut a small slice from de bottom to stand them on the dish, prick them with a fork several times and dress them with salt, ground pepper, oil and vinegar.

For the filling use:
2 cups boiled lobster or shrimp
¾ cup mayonnaise
¼ cup ketchup
1 can of sweet red peppers
1 lettuce
4 stuffed olives

Chop the lobster. Leave the shrimps whole.

Mix the mayonnaise with the ketchup and the soy sauce. Pour the mixture over the lobster/shrimp and stir until blended.

Add the green peas and stuff the avocado halves.

Garnish each half with the olives and the sweet red peppers cut in strips; serve over the lettuce leaves.

Ingredients:

  • 2 Small Avocadoes
  • Salt, pepper, oil and vinegar
  • 1 Teaspoon Soy sauce
  • 1 Can Green Peas
  • 2 Cups Boiled Lobster or Shrimp
  • 3/4 Cup Mayonnaise
  • 3/4 Cup Ketchup
  • 1 Can - Sweet Red Peppers
  • 1 Lettuce
  • 4 Stuffed Olives

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Enjoy!

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