The other night I wanted stuffed avocado but the recipe I had was for Garlic Shrimp in an Avocado and my pallette didn’t want that. I thought about what I had in my fridge and what I wanted to eat. I gathered my shrimp that I purchased from a Element Seafood. They sell sustainable raised seafood so you get a better tasting product.
To really highlight the flavor of the shrimp I decided to create THIS….
I sautéed shrimp in a dab of Avocado Oil
I love this oil. I sometimes use this in place of Olive Oil and I purchased it from BJ’s Wholesale. I don’t always use precise measurements.
I squeeze fresh lemon on my shrimp to enhance the taste of the shrimp.
I sautéed seasoned shrimp. DO NOT OVERCOOK THEM. It will ruin the taste
I sliced & scoopes out the avocado and placed it in a bowl
I added the following
Add as much of each ingredient as you like. There is no way to mess up this recipe.
Soooo I was speaking to my daughter and she asked “what are you doing?” and my response was making Curry Chicken Salad. Can I tell you she made a face? LOL She said “I’d rather have my curry chicken with white rice”. LOL. Once upon a time I would of said the same thing myself. My palette loves to try new things depending on the ingredients.
So I seasoned the chicken thighs with sea salt, pepper and curry. I chopped up some parsley that I had and didn’t want it to go bad. I was going to grill them but opted out and put them in the oven on broil. I was careful not to overcook them and ruin it.
I chopped up a green apple, added fresh corn, craisins and mayo. Add how much of each you want. Taste as you go. YOU will know. This is how I make regular chicken salad and did not stray from my recipe. I thought about adding some walnuts but decided not to. Curry is spicy and can be really spicy depending on how much you add. You control the heat.