Stuffed Avocado with Shrimp and Pico
1 Tbsp. H-E-B Light Olive Oil
3/4 c. H-E-B Couscous
1 pkg. H-E-B Pico de Gallo
2 1/2 c. raw peeled deveined frozen shrimp
2 medium avocados
Heat a large skillet over Medium heat
2 minutes. Add olive oil, cousco
pico de gallo, shrimp, and 1 cup
WATER. Stir. Reduce heat and cove
Cook 10 minutes or until
shrimp is cooked.
Cut each avocado in half and
remove seed. Scoop avocado pulp
skin, keeping skin intact.
Place pulp in a mixing bowl and set
skin aside. Fill each avocado
skin with shrimp couscous mixture and
op with avocado. Serve.
Calories: 280, Total Fat: 17g, Saturated Fat: 2g, Sodium: 230mg, Carbo
hydrates: 20g, Dietary Fiber: 8g, Protein: 15g