Avocado Ritz is the most delicious, quick and easy Appetizer, Shrimp filled Avocado, which is loved by all and our family favorite !
Images updated September 2018
Avocado Ritz is our family’s favorite Appetizer and I have no idea why after 2 1/2 years of blogging, I have never shared a recipe for this delicious Appetizer.
I usually make this when the main dish takes up a lot of time and needs constant attention.
The Avocado Ritz can be made up to an hour before serving. However, the filling can even be made the day before.
As long as you keep the Shrimp mixture in a sealed container in the refrigerator, the filling will be fine.
I know some people like their Avocado Ritz to be more on the zesty side. And have actually seen restaurants serve extra Lemon Juice on the side.
I am quite happy with the amount of Lemon Juice in this recipe, but if you prefer more zest, go for it !
This same Shrimp filling goes very well served in Lettuce cups.
Seeing as we are all Avocado addicts, I only served it once in a Lettuce cup and immediately received a couple of dirty looks 😉 . Have to admit, I prefer the Avocado as well !
I always keep a bag or two of cooked Shrimp in the freezer, not only for this Avocado Ritz, but also for some Rissoles I like to make. (I get the idea I also do not have a recipe on the blog for the Rissoles!)
Next time you need an Appetizer in a hurry – this recipe is your answer – enjoy !
More Appetizer recipes you might like:
Avocado Ritz (Appetizer)
Avocado Ritz (Appetizer)
Ingredients
- 2 Avocados, halved, pips removed
- 1/4 cup Mayonnaise
- 1/4 cup Buttermilk
- 1 TB Lemon Juice, (plus 1 teaspoon extra)
- 1 t Tabasco or Sriracha Sauce (use more or less as per your preference)
- 2 t Tomato Sauce, (thick Ketch-Up)
- 2 cups Cooked Shrimp, defrosted and drained
- 1/4 t Salt
- Black Pepper, optional
Instructions
- Use the one teaspoon of Lemon Juice to rub over the open, exposed parts of the Avocado halves – set aside
- Mix together the Mayonnaise, Buttermilk, Lemon Juice, Tabasco/Sriracha and the Tomato sauce in a medium bowl
- Add the Shrimp and season with Salt – fill the Avocado hollows with the Shrimp mixture
Notes
Serve chilled with Black Pepper (if using)
Nutrition Information
Yield
4Amount Per Serving Calories 404.6 Total Fat 25.2g Saturated Fat 3.9g Unsaturated Fat 19.6g Carbohydrates 9.1g Fiber 5.9g Sugar 1.7g Protein 36.1g
Carole
Hi LInda, oooh I do hope you'll swing by to Food on Friday to add this to Low Carb! Cheers from Carole from Carole's Chatter
Judith Hannemann
Thanks for coming and linking up at The Weekend Social. Please be sure to come back next week starting Thursdays at 9PM EST The Midnight Baker ! I hope to see you there!
Judy@ http://www.bakeatmidnite.com
Angie Church
this one is a bit different for me as I have not really ever cooked with avocados but the other night kids were talking about things that they really had not had a chance to eat and when they tried them were very surprised to find out they liked them
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RobyGiup
They look mouth-watering! I'm going to try this recipe, thanks for sharing!
Bre Eggert
I love an appetizer that you can prepare ahead of time! Thanks for sharing at On Display Thursday!
Adelina Priddis
I have not heard of Avocado Ritz before, but it sounds and looks absolutely delicious. Thanks for sharing on Weekend Bites
Christie Campbell
This looks so tasty! I've heard of it before but I've never made it. It would be the perfect appetizer or even a light lunch! Yum! Thank you for sharing with us at Tickle Our tastebuds Tuesday!
Terry Duncan
Yummm!