How do you top something as awesome as a ripened avocado? You have to top it with something equally awesome—like this creamy salsa with shrimp.
What You Need
Original recipe yields 8 servings
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 cup salsa
1/4 cup KRAFT Grated Parmesan Cheese
1/4 tsp. habanero hot pepper sauce
1 lb. medium shrimp (31 to 35 count), cleaned, cooked
4 ripe avocado s, halved, pitted
1/4 cup finely chopped cilantro
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Let's Make It
Mix sour cream, salsa, cheese and hot pepper sauce in large bowl.
Add shrimp; mix lightly.
Place 1 avocado half on each salad plate. Fill evenly with the shimp mixture; sprinkle with cilantro.
Serve with a whole grain roll and glass of fat-free milk.
Prepare as directed, using BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream and KRAFT Reduced Fat Parmesan Style Grated Topping.
Take the Heat Out
Omit the habanero hot pepper sauce for a milder taste.
Store unripe avocados at room temperature. Ripe avocados can be stored in the refrigerator up to 1 week.
Calories From Fat
% Daily Value*
Total Fat 22g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 12g
Dietary Fibers 7g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.