Main Dish Recipes - The Luxury Liner

Ingredients   

• 2 Tbs. butter                              

• 1/2 cup onion, finely chopped        

• 1 cup zucchini, finely diced           

• 1/2 cup Holland House Sherry Cooking Wine                

• 1/2 cup water                               

• 2 Tbs. tomato sauce or 1 ripe tomato, chopped

• 1 chicken-flavor bouillon cube

• 1/2 lb. medium-size fresh or frozen shrimp, * shelled and deveined

• 1 Tbs. corn starch, dissolved in 2 Tbs. cold water

• 3 California avocados, halved, pitted and peeled

• 1 Tbs. bread crumbs

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Method:

1. Melt butter in saucepan. Add onion and zucchini and cook 5 minutes over medium heat.

2. Stir in sherry, water, bouillon cube and tomato. Cook 3 minutes over high heat.

3. Add shrimp and cook, stirring, about 1 minute until shrimp turn pink. Add corn starch mixture and cook, stirring, until mixture comes to boil. Remove from heat.

4. Place avocado halves on baking dish. Fill each half with shrimp mixture, spooning remainder of sauce around them.

5. Sprinkle with  Crumbs and broil 1 to 2 minutes until crumbs brown.

6. Serve immediately, as an appetizer for 6 or luncheon entrée for 3.