Fiddler’s Green Stuffed Avocados from Charleston Receipts
Years ago I bought this used cookbook at an antique shop, but it took me some time to open it up and read it. There are numerous traditional, old-fashioned recipes that feel like a journey back into Americana history. However, as I read more recipes, the more I saw that these people really were experts. There are recipes for dinner parties, get-togethers with friends, and for dinner for the family. They are usually short, to the point, and easy to rustle up even last-minute.
My father’s mother wrote down a recipe very similar to this one, probably also from the 50s or 60s. Previously for lunch we had this and it made a nice change from soup and sandwiches. The shrimp and avocado were delicious paired with the lime-almond dressing. It was as filling and eye-catching as it was healthy. I hope you will try it!
Seafood Stuffed Avocados
Serves 2 people
The following ingredients are involved:
- One tablespoon of chili sauce
- Half a cup of mayonnaise
- 2 teaspoons of lemon juice
- Half a tablespoon of Worcestershire sauce
- 1 teaspoon sugar
- 1 scallion, sliced as thin as possible
- The capers are optional.
- 2 avocados that are ripe
- Half a head of iceberg lettuce or butter lettuce cut into wedges.
- Crab or shrimps cooked until a soft texture results.
- One tomato, cored, seeded, and chopped
The directions are as follows:
- To make the chili sauce, combine the mayo, Worcestershire sauce, scallion and capers together in a small bowl.
- Remove the seed from the avocados and cut them in half lengthwise. Place two halves on each plate along with a lettuce wedge.
- Add shrimp or crab meat to sauce and use to fill avocado. Drizzle remaining dressing on top of lettuce or serve next to it.
