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Salsa-Shrimp Topped Avocados
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Salsa-Shrimp Topped Avocados

15 Min(s)
15 Min(s) Prep
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
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8 servings
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
1
Mix sour cream, salsa, cheese and hot pepper sauce in large bowl.
2
Add shrimp; mix lightly.
3
Place 1 avocado half on each salad plate. Fill evenly with the shimp mixture; sprinkle with cilantro.
Kitchen Tips
Tip 1
Serving Suggestion
Serve with a whole grain roll and glass of fat-free milk.
Tip 2
Substitute
Prepare as directed, using BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream and KRAFT Reduced Fat Parmesan Style Grated Topping.
Tip 3
Take the Heat Out
Omit the habanero hot pepper sauce for a milder taste.
Tip 4
Storage Know-How
Store unripe avocados at room temperature. Ripe avocados can be stored in the refrigerator up to 1 week.
Nutrition
Calories
300
Calories From Fat
0
% Daily Value*
Total Fat 22g
28%
Saturated Fat 6g
30%
Trans Fat 0g
Cholesterol 135mg
45%
Sodium 430mg
19%
Total Carbohydrates 12g
4%
Dietary Fibers 7g
25%
Sugars 3g
6%
Protein 17g
34%
Vitamin A
10%
Vitamin C
25%
Calcium
10%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
8 servings
* 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.
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