by Sonia M.
Member since:
July 22, 2006

Photo by Sonia M.

February 24, 2013 11:57 PM UTC (Updated: March 06, 2013 01:02 AM UTC)
sonia m,avocado and shrimp boat,dinner,quick dinner
Dinner tonight - Sautéed shrimp with asparagus, green onions and multi-colored baby bells, in sweet chili sauce served in a creamy avocado half on a bed of sautéed baby spinach and onions - The avo was scrumptious and buttery but I had a hard time peeling it - thus the 'imperfect' boat, but believe me, the combination was absolutely wonderful and the shrimp actually 'popped' when bitten into - Sonia M, Hawaii

Comments: 48

Alison H. Feb 25, 2013, 12:28am UTC
Looks delectable!
Sonia M. Feb 25, 2013, 12:13pm UTC
It was, Alison...thanks!
Kathryn Flynn Feb 25, 2013, 12:41am UTC
yummmy
Sonia M. Feb 25, 2013, 12:13pm UTC
Uh-huh!
Debbie G. Feb 25, 2013, 12:48am UTC
I just have to try this!
Sonia M. Feb 25, 2013, 12:13pm UTC
It was wonderful, Debbie!
Karen E. Feb 25, 2013, 1:07am UTC
Looks so delicious!
Sonia M. Feb 25, 2013, 12:14pm UTC
and tasted more so!
Angela M. Feb 25, 2013, 2:39am UTC
darn that looks good I was at the store trying to find an edible avocado they are either to green or rotten in the stores here. I want a big salad with one. They are really hard to get out of the shell like that I dont think I could pull it off
Sonia M. Feb 25, 2013, 12:17pm UTC
Angela, this one we've had for about 5 days and it was still quite firm to the touch, but it had enough 'give' we decided to try it...the avo itself was perfect...the peel was terrible to remove...Most of the time I can just remove it by pulling it loose, but this just grabbed on and would break off in grainy little pieces...I finally had to use a knife.
Wonderful - just the shot.
Sonia M. Feb 25, 2013, 12:18pm UTC
Thanks, Magi...it was delicious

Hope you're settled back in now...
Darin Waugh Feb 25, 2013, 6:53am UTC
Nice!
Sonia M. Feb 25, 2013, 12:18pm UTC
It was!
JOHN BECK Feb 25, 2013, 9:22am UTC
Yum!
Sonia M. Feb 25, 2013, 12:18pm UTC
Yep!
David W. Feb 25, 2013, 9:57am UTC
A work of art completed in food. A great medium for expressing one's self.
Sonia M. Feb 25, 2013, 12:20pm UTC
Thank you, David...I love it when food combinations come together and actually taste as good as your imagination expects it to...
Cabriena .. Feb 25, 2013, 10:29am UTC
That looks beautiful and delicious!!
Sonia M. Feb 25, 2013, 12:20pm UTC
Thank you, Cabriena!
Tonia, who hugs trees G. Feb 25, 2013, 1:10pm UTC
I was coming here to note that Deb has decided this is a must have dinner but I see she has already beaten me to that :)

It really does look delectable and we've been eating a lot of avocado lately so this will be a perfect addition to the menu.
Sonia M. Feb 25, 2013, 1:22pm UTC
Ha, Tonia...!
It was perfect!

I first sautéed chopped onions and baby spinach and added a touch of freshly ground peppercorns and a bit of nutmeg. Removed from skillet.
I had chopped some green garden onions and chopped red, orange and yellow mini-bell peppers and about 7 leftover asparagus spears and sautéed them in a little bit of garlic infused olive oil just briefly...then I added the raw shrimp and barely cooked it to begin to turn pink and added a bit of the sweet chili sauce. Moved it all around just enough for the shrimp to finish cooking.. The shrimp literally 'popped' in our mouths as we bit into them...I will be making this again and trying to get a nice pic for an article I have to write about avocados...Article not due until mid July so I have time to play with this recipe a bit more...;-)
Tonia, who hugs trees G. Feb 25, 2013, 1:47pm UTC
Thanks so much for the recipe - a question for you though. If you had to cook this for someone on an acidity free diet, what changes would you make?
Sonia M. Feb 25, 2013, 2:15pm UTC
Tonia, onions are the only thing I can see I used that might present a problem for someone who should be on a low acid diet, but that usually means 'raw' onions. I used Maui sweet onion with the spinach (equivalent would be Vidalia, WalaWala or Texas Sweet) and green garden onions - which I also cooked...neither should be a problem when cooked. The sweet chili sauce might have a touch of acidity, but I barely used any, just enough to flavor and not smother the shrimp.
Tonia, who hugs trees G. Feb 25, 2013, 2:35pm UTC
Thanks Sonia - will be trying this one soon :)
Sonia M. Feb 25, 2013, 2:47pm UTC
Let me know how y'all like it!
Sandi S. Feb 25, 2013, 1:12pm UTC
SO yum!
Sonia M. Feb 25, 2013, 1:23pm UTC
It was SO yum!
;-) Thanks!
William M. Feb 25, 2013, 5:26pm UTC
Wow. That looks great.
Sonia M. Feb 25, 2013, 8:48pm UTC
Thank you!
Pam Brittain Feb 25, 2013, 5:43pm UTC
I would so love to enjoy that.
Sonia M. Feb 25, 2013, 8:48pm UTC
We did, Pam!
Madame Donna C. Feb 25, 2013, 6:00pm UTC
Oh I love this recipe! Wonderful for a luncheon too!
Sonia M. Feb 25, 2013, 8:50pm UTC
It worked out great...I didn't add the spinach to mine, but Anthony ate every bit of that plate you see in the photo... I had a smaller avo portion with the shrimp and veggies and it was almost more than I could eat - that avo was pretty big.
Madame Donna C. Feb 25, 2013, 9:00pm UTC
Frankly that avo looks like a small boat! Haha. I've been getting some great avocados lately. So sweet and buttery. I think I'm going to have to try this really soon.
Sonia M. Feb 25, 2013, 9:09pm UTC
It was! Not sure what variety, but it had a very small seed in proportion to the amount of pulp and it was very sweet and buttery. As I said, the peel was a pain to deal with - hard, brittle and would come off in little pieces. I finally had to grab a knife, so aesthetically, it left a lot to be desired...but I will be working on this again until I get it the way I want it for the article I need to turn in in mid July...
Madame Donna C. Feb 25, 2013, 9:22pm UTC
Hmm, I deal with the peel issue by using a big spoon to just scoop the pulp out rather than trying to cut around the soft pulp. Maybe you should try that next time. Just go slow and you can basically scoop it all out in one motion.
Sonia M. Feb 25, 2013, 9:28pm UTC
I tried using a serving spoon...but the avo half was too big and too 'deep' and the spoon would not fit right...I've used that method before too

What surprised me was that normally our avos have soft, pliable peels that you can just "peel off" as you would a banana...there was no way to do that with this one.
Madame Donna C. Feb 25, 2013, 11:48pm UTC
Oh, I see. I've encountered that too. Those tough leathery peels that seem to adhere to the pulp are little devils to remove. Those are the worst.
Sonia M. Feb 26, 2013, 12:23pm UTC
Yep...but the avo was delicious...
Jan S. Feb 26, 2013, 2:14am UTC
Looks delicious! The test is in the taste :) Thanks for posting to Cook it up Big!
Sonia M. Feb 26, 2013, 12:23pm UTC
Yes, the test is in the taste and the taste was spot on...!

Thanks, Jan!
elizabeth evans Feb 26, 2013, 7:50am UTC
All my favorite things. Looks delicious!
Sonia M. Feb 26, 2013, 12:24pm UTC
Mine also, Bob...Thanks!
connie h. Feb 26, 2013, 11:14pm UTC
looks yummy
Sonia M. Feb 27, 2013, 12:22pm UTC
Thank you, Connie...it was
Risa G. Mar 1, 2013, 10:16pm UTC
I agree with Alison, it looks delectable. I love the butteriness (if that is a word) of the avocado. My mother used to make a shrimp salad (with canned shrimp) and put it in an avocado half. It is a great combination.
Sonia M. Mar 2, 2013, 10:24pm UTC
When it comes to avos, butteriness is a word in my book! They are definitely a lovely combination!

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