AVOCADO MOUSSE
This avocado mousse is really easy to whip together and has so much rich, tangy, and zesty flavor. Super versatile, my favorite ways to use it are as a taco, burrito bowl, or fajita topping, or switch it up for a salad dressing (it's particularly good in a Cobb salad), a dip for a crudite platter, or spread on a sandwich or burger.
Provided by Stirs and Stripes
Categories Sauces and Condiments
Time 5m
Yield 6
Number Of Ingredients 6
Steps:
- Combine avocados, yogurt, lime, vinegar, salt, and pepper in a food processor or blender. Pulse together until avocado is totally blended and smooth and consistency is thick and whipped.
Nutrition Facts : Calories 15 calories, Carbohydrate 1.5 g, Cholesterol 1.9 mg, Fat 0.9 g, Fiber 0.3 g, Protein 0.6 g, SaturatedFat 0.4 g, Sodium 199.6 mg, Sugar 0.5 g
SHRIMP WITH AVOCADOS
Categories Shellfish Appetizer Shrimp Avocado Spring Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 first-course servings
Number Of Ingredients 13
Steps:
- Cook shrimp in a 5-quart pot of boiling salted water* until just cooked through, 2 to 3 minutes, then drain in a colander.
- Whisk together vinegar, oil, capers, salt, pepper, celery seeds, and Tabasco in a large bowl, then add warm shrimp, onion, celery, and bay leaves and toss to combine. Marinate, covered and chilled, 24 hours to 2 days.
- Just before serving, discard bay leaves. Quarter, pit, and peel avocados and cut into 3/4-inch cubes. Gently stir into shrimp salad, then spoon over lettuce.
- When salting water for cooking, use 1 tablespoon salt for every 4 quarts water.
SHRIMP IN AVOCADO CREAM SAUCE
Steps:
- Melt the butter in a saucepan over low heat, stir in the garlic, and cook 1 to 2 minutes until soft but not browned. Pour in the cream and bring to a simmer. Whisk in the avocado until smooth, return to a simmer, and add the shrimp.
- Cook over medium-low heat just until the shrimp have turned opaque, 5 to 7 minutes. Sprinkle with black pepper, and serve hot.
Nutrition Facts : Calories 594.1 calories, Carbohydrate 7.9 g, Cholesterol 315.1 mg, Fat 54.4 g, Fiber 4 g, Protein 21.4 g, SaturatedFat 29.8 g, Sodium 389 mg, Sugar 0.5 g
FRESH SHRIMP AND AVOCADO NACHOS
I'm a fan of shrimp, and my family loves nachos. When I combined those favorites and added fresh avocado, the result was a cool yet satisfying snack. -Teri Rasey, Cadillac, Michigan
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 10 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine tomatoes, tomatillos, peppers, onion, cilantro, oil, 1 tablespoon lime juice, vinegar, garlic, salt and oregano. Cover and refrigerate until chilled, at least 30 minutes. Stir in shrimp., For avocado cream, mash 1 avocado with sour cream and 1 tablespoon remaining lime juice until smooth. Cube remaining avocado and toss with remaining 1 tablespoon lime juice., To serve, arrange chips on a large platter. Top with shrimp mixture, cubed avocado, lettuce and avocado cream; serve immediately.
Nutrition Facts : Calories 264 calories, Fat 16g fat (3g saturated fat), Cholesterol 72mg cholesterol, Sodium 542mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 3g fiber), Protein 12g protein.
AVOCADO MOUSSE WITH SHRIMP SAUCE
Provided by Nancy Harmon Jenkins
Categories appetizer
Time 20m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Thoroughly mix the cold water and gelatin, and set aside for 5 minutes. Add the hot water, and stir continuouslyuntil the gelatin has dissolved, about 3 minutes. Add the tomato sauce, vinegar, salt, mayonnaise, olive oil and lemon juice, and mix well. Cover the bowl with foil or plastic wrap, and place in the freezer until the mixture has jelled to the consistency of thick cream, about 20 minutes.
- Peel the avocados, and cut into 1/2-inch squares. Fold the cubes gently into the tomato mixture.
- Lightly grease the inside of a tube pan. Pour the mixture into the pan, cover, and chill until firm, about 2 hours.
- When ready to serve, unmold onto a serving platter, and pour the cold shrimp sauce into the center and around the outside of the mold. Garnish with 6 shrimp reserved from shrimp sauce recipe that follows.
Nutrition Facts : @context http, Calories 275, UnsaturatedFat 21 grams, Carbohydrate 10 grams, Fat 25 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 581 milligrams, Sugar 3 grams, TransFat 0 grams
AVOCADO AND SHRIMP MOUSSE
Number Of Ingredients 13
Steps:
- In a medium saucepan mix gelatin and water let stand for 1 minute. Stir over low heat until gelatin is dissolved. Stir in salt and hot pepper sauce chill until syrupy.In a medium bowl combine avocados, sour cream, mayonnaise and lemon juice blend in gelatin. Fold in shrimp and green onion. Spoon into a 3 1/2 -cup mold. Cover and chill until firm.Unmold onto a chilled plate. Garnish with parsley, lemon slices and additional shrimp, if desired.
Nutrition Facts : Nutritional Facts Serves
AVOCADO AND SHRIMP MOUSSE
Number Of Ingredients 13
Steps:
- 1. In a medium saucepan mix gelatin and water let stand for 1 minute. Stir over low heat until gelatin is dissolved. Stir in salt and hot pepper sauce chill until syrupy.2. In a medium bowl combine avocados, sour cream, mayonnaise and lemon juice blend in gelatin. Fold in shrimp and green onion. Spoon into a 3 1/2 -cup mold. Cover and chill until firm.3. Unmold onto a chilled plate. Garnish with parsley, lemon slices and additional shrimp, if desired.
Nutrition Facts : Nutritional Facts Serves
AVOCADO STUFFED WITH SHRIMP
Good friends introduced us to Avocado Surprise in Puerto Penasco so this is my take on it. I used Recipe#17293 to cook the shrimp. Could be an appetizer or summer luncheon dish. Preparation includes 1 hour to chill. You could also make the shrimp salad aspect earlier in day as I have done. After looking at Sarah_Jayne's review, I agree that the salad aspect is slippery so have changed the directions a bit so it "works" better.
Provided by WiGal
Categories Mexican
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Using a medium sized bowl, mix mayonnaise, rice vinegar, parsley, dill weed, salt, onion powder, and pepper until smooth.
- Mix in the shrimp, olives, celery, and onion.
- Allow salad to marinate at least 1 hour.
- Shortly before serving, cut avocados in half lengthwise and carefully remove the pits leaving the skins intact.
- Cut a small sliver of avocado off each half so that it will lie flatter on serving plate.
- Carefully remove several tablespoons of pulp, cut into bite size pieces, and RESERVE 4 tablespoons of pulp for garnish.
- Mix majority of pulp with shrimp mixture.
- Lay one piece of Bibb lettuce on each serving plate, add avocado shell, and spoon shrimp mixture into the avocado halves.
- Sprinkle paprika on.
- Garnish by dividing RESERVED pulp between portions.
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