Ingredients
- 12 ea. mini pastry shells
- 2 ea. Avocados From Mexico, 1/4 of one avocado diced for topping
- 1 ea. pineapple slice, cubed
- 1 c. shrimp, cleaned
- 1/2 c. crab meat
- 1/4 c. chives, finely chopped
- 4 T. fat-free Greek yogurt
- 3 T. cream cheese
- 2 T. olive oil
- Salt to taste
- Non-stick cooking spray to taste
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Instructions
- Preheat oven to 350°F and coat a baking sheet with non-stick cooking spray.
- Place the pastry shells on the greased baking sheet and bake in oven for 10-12 minutes. Follow the pastry baking instructions on package.
- In a skillet, heat oil to medium-high heat. Pan fry the shrimp for 2-3 minutes, turning regularly, until they are pink.
- In a blender, mix the avocado (leave 1/4 of the avocado out of blender), yogurt, chives and salt to taste. Set aside.
- Rinse blender, then combine crab meat, shrimp, cream cheese and avocado mix.
- Once pastry shells are cooked, remove from heat and let cool 3-4 minutes.
- Then evenly distribute the crab-shrimp mixture into each of the 12 pastry shells and sprinkle diced avocado on top of each.
- Garnish with pineapple on top and serve.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
