Bacon Lettuce Tomato Salad with Avocado Looking for a super delicious salad that’s quick to make and good for you too? Bacon Lettuce Tomato Salad with Avocado is calling your name. Smoky bacon, fresh tomatoes, crisp baby greens and creamy avocado are the ingredients that turn this simple salad into …
Avocado and Egg on Toast If you are looking for a quick and delicious breakfast or lunch idea, this recipe definitely fits the bill. Heck, this light and tasty meal makes a super late night snack too. Made with only three ingredients, this recipe can’t …
Shrimp Salad Stuffed Avocado
I’m not sure why but it seems to me that everything taste a whole lot better when it’s stuffed into an avocado. Shrimp Salad Stuffed Avocado is a real house favorite. Serve as an appetizer, light lunch, or late night dinner for two. All you’ll need is a chilled of bottle Moscato and a beautiful sunset.
More About Avocado
Native to the tropics and subtropics, this rich fruit is known for its buttery texture and mild flavor. The fruit’s name comes from abuacatl, the Nahuatl word for “testicle.” It’s assumed to be in reference to the avocado’s shape. Florida was the site of the first US avocado trees in the 1830’s. Now almost 80% of today’s crop comes from California. The many varieties of today’s avocado can range from round to pear-shaped.
The skin can be thick to thin, green to purplish black and smooth to corrugated. The flesh is a pale yellow-green and subtle and soft. The two most widely marketed avocado varieties are the almost black Haas and the green Fuerte. Depending on the variety, an average avocado can weight as little as 3 ounces and as much as 4 pounds. There are even tiny Fuerte cocktail avocados that are the size of a green gherkin and weigh about 1 ounce.
A Word About Shrimp
This delicious crustacean is America’s favorite shellfish. Most of the shrimp in the US comes from bordering waters. Notably the Atlantic and Pacific Oceans and the Gulf Coast. There are hundreds of shrimp species. Most of which can be divided into two board classification, warm-water shrimp and cold-water shrimp. As a general rule, the colder the water, the smaller the shrimp and therefore more succulent.
Shrimp come in all colors including reddish to light brown, pink to bright red or from red to black when cooked. The general size categories of shrimp are as follows: colossal (10 or less per pound), jumbo (11-15), extra-large (16-20), large (21-30), medium (31-35), small (36-45) and miniature (about 100). In the US, jumbo and colossal shrimp are commonly called “prawns,” though the prawn is, in fact, a different species.