A delightful dish featuring shrimp in a creamy curry sauce served in avocado halves.
Melt the butter in a frying pan over medium heat.
Use unsalted butter to control the saltiness of the dish.
Stir in the curry powder and salt, cooking until aromatic.
Toast the spices slightly to enhance their flavor.
Add the chopped tomato, diced onion, and shrimp to the pan, cooking until the shrimp are pink and cooked through.
Ensure the shrimp are evenly cooked by stirring occasionally.
Stir in the lemon juice and sour cream, heating until combined and warm.
Do not boil the sour cream to prevent curdling.
Halve the avocados and remove the pits. Score the flesh lightly for easier eating.
Use a spoon to gently remove the pit without damaging the avocado.
Spoon the shrimp mixture over the avocado halves and serve immediately.
Serve the dish while the shrimp mixture is warm for the best experience.
