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Avocado Stuffed With Shrimp

May 10, 2010

The foods of Senegal bring me fond memories of people and places in this special place in Africa.  I met a man (Jean Pierre) in Paris during a special dinner with friends.  He was leaving for Dakar in a few weeks to open a restaurant.   About three months later I went to Dakar to see how his restaurant was doing.  Much to my surprise he was catering to Americans and specializing in “Chili”.  It also seemed to be “all the rage” for the locals too.

The foods of Senegal were exactly to my liking, his restaurant was very nice and it was very busy but too strange was this concept to me.  I went out to all the local restaurants and was very happy with my choices.

I bought two beautiful ink drawings in Dakar, brought them home rolled up and had them framed here.

This is also a perfect lunch for two.

(Serves 4 as an Appetizer)


  • 2 Ripe Avocados
  • 1 1/2 C.  Small Shrimp
  • 1 Bay Leaf
  • 1/4 C. Mayonnaise
  • 1/4 C. Ketchup
  • 2 t. Sugar
  • 2 t. Lemon Juice
  • 1/4 t. Pepper
  • 1/4 t. Tabasco (optional)
  • 6 Lemons
  • 1 Stalk Celery (chopped)
  • 2 Medium Shallots (chopped)
  • Fresh Parsley (half of it chopped, remainder for garnish)

Preparation of the Dressing

  1. Chop the celery, shallots and parley
  2. Mix mayonnaise, ketchup, sugar, lemon juice pepper and tabasco in a bowl
  3. Add the chopped celery, shallots and parsley and mix together
  4. Add the shrimp and mix well. Refrigerate until ready to prepare the avocado

Preparation of the Shrimp

  1. Boil shrimp in water with 1 bay leaf
  2. Drain and put in ice bath
  3. Remove shells and tail, cover and refrigerate

Preparation of the Appetizer

  1. Cut avocados in half and remove pit, squeeze lemon over the avocado
  2. Add the shrimp and dressing mixture to the avocados
  3. Plate and garnish with lemons and parsley

I served this appetizer a few nights ago to some friends that have spent quite a bit of time in Dakar and we had a great evening reminiscing about our experiences and adventures in Dakar and other parts of Africa.  Besides the Avocado stuffed with shrimp we enjoyed a typical Dakar chicken smothered in onions, salad and then the wonderful Mamadou’s Banana Glace for dessert.  I enjoy having a theme for a dinner and adapting it for friends for special dinners to build more memories.


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