Shrimp Salad Stuffed Avocado

This year, Redwood Creek Wines joined the Arbor Day Foundation in planting thousands of trees in the nation’s forests. You can celebrate Arbor Day (or any day!) with a signature recipe from Redwood Creek Wines: Shrimp Salad Stuffed Avocado. The recipe pairs perfectly with Redwood Creek’s fruity Pinot Grigio, which has notes of ripe red apple, pear and citrus.

Shrimp Salad Stuffed Avocado Paired with Pinot Grigio


  • 3 medium Haas avocados
  • 1 lb. medium raw shrimp
  • 6 tbs. lemon juice
  • 1 Bay leaf
  • 1 ½ tbs. chopped fresh tarragon
  • 1 cup mayonnaise
  • Salt and pepper to taste
  • Paprika for garnish

Bring 2 qts. lightly salted water to a rolling bowl with 2 tbs. lemon juice and 1 bay leaf. Add shrimp, reduce heat to low and simmer covered 3-5 minutes or until shrimp have turned pink. Reserve ½ cup of cooking liquid. Drain and let cool. Peel and clean shrimp. Place shrimp in food processor with reserved liquid, lemon juice, tarragon and mayonnaise. Pulse mixture until shrimp have broken into small chunks. Season with salt and pepper. Keep cool until ready for service.Cut each avocado in half lengthwise, working around pit. Split avocado apart and discard pit. Carefully peel avocado and make a few slices ¾ of the way up each half, slightly fanning out each half over dressed greens. Spoon shrimp salad onto each avocado and garnish with paprika. Serve over lightly dressed salad greens. Pair with Redwood Creek Pinot Grigio.

Also try Redwood Creek’s Tri-Tip with Cabernet Sauvignon Marinade.

Appetizers Asian Featured Recipes Origins

Avocado Egg Rolls with Tamarind Cashew Sauce

Avocado Egg Rolls with Tamarind Cashew Sauce from Uno Chicago Grill.


  • 3-4 tsp. white vinegar
  • 1 tsp. balsamic vinegar
  • ½ tsp. tamarind pulp
  • ½ cup honey
  • ½ cup chopped cashews
  • ⅔ cup fresh cilantro
  • 2 garlic cloves
  • 1 tablespoon granulated sugar
  • 1 teaspoon ground black pepper
  • ¼ cup olive oil
  • 1 large avocado, peeled, pitted, & diced
  • 2 tbls. sun-dried tomatoes packed in oil, chopped
  • 1 tbls. minced red onion
  • ½ tsp. fresh cilantro, chopped
  • 1 pinch salt
  • 3 egg roll wraps
  • 1 egg, beaten
  • 2 brown paper bags

Tamarind Cashew Sauce Instructions:

  1. Stir together vinegars, tamarind, and honey in a microwave safe bowl, and microwave for one minute.
  2. Remove and stir until tamarind is dissolved.
  3. In a blender, puree tamarind mixture, cashews, 2/3 cup cilantro, garlic, sugar, and black pepper.
  4. Pour mixture into a bowl and slowly stir in olive oil.

Avocado Egg Rolls Cooking Instructions:

  1. Gently stir together avocado, tomatoes, onion, ½ teaspoon cilantro, and salt.
  2. Distribute filling evenly onto center of each egg roll wrapper.
  3. Position a wrapper so that a corner is pointing toward you; fold the bottom corner up, ¼ of the way over the filling.
  4. Brush remaining corners and edges of the wrapper with egg, roll up from side to side, fold top corner over all and press to seal.
  5. Repeat with remaining wrappers.
  6. Continue by deep-frying the egg rolls in 375° F oil for 3-4 minutes, until golden brown.
  7. Drain on brown paper bags.
  8. Diagonally slice egg rolls across middle and serve with tamarind cashew sauce.