Curried Shrimp with Avocados

Adapting Asian flavors to American dishes can produce delightful meals such as this. Quick and simply made, it’s great as a light supper served with rice.

Ingredients

Serves 4

3⁄4 cup mayonnaise

2 teaspoons gluten-free curry powder

Juice of 1 large lime

1 teaspoon hot chili oil or hot pepper sauce such as Tabasco

1⁄2 pound raw medium shrimp, peeled and deveined

4 medium ripe avocados, halved, peeled, and pitted

Nonstick cooking spray, as needed

Hungarian sweet or hot paprika, to taste

Dry-roasted peanuts, for garnish

How Hot Is Too Hot?

Any supermarket has dozens of bottles of various kinds of hot sauce, from Jamaican to Chinese to African to, of course, Asian. The degrees of heat and other flavorings such as garlic, ginger, etc., vary. However, for the flavors of the food to come through, use only as much as you find adds piquancy—don’t burn your tongue or you will kill valuable taste buds.

1. Preheat oven to 350°F.
2. In a medium bowl, mix together mayonnaise, curry powder, lime juice, and hot chili oil. Chop shrimp and mix with mayonnaise sauce.
3. Place avocado halves in a baking dish coated with nonstick spray. Spoon shrimp and sauce mixture into avocados. Sprinkle with paprika and peanuts.
4. Bake the shrimp-stuffed avocados for 20 minutes. You can vary this by adding chopped tart apple, pineapple, or red grapes.