SHRIMP AND AVOCADO SALAD
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat a grill or grill pan to medium high.
- Make the dressing. Combine the mayonnaise, celery leaves, 2 tablespoons chopped cilantro, 1 tablespoon water, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Grate in the zest of 1 lime and squeeze in the juice.
- Toss the shrimp with the vegetable oil, 1/4 teaspoon salt and a few grinds of pepper in a bowl. Arrange the shrimp on the grill and cook until pink and just firm, about 2 minutes per side. Transfer to the bowl with the dressing; squeeze in the juice of the remaining 1/2 lime.
- Add the sliced celery, avocados, salad mix and radishes to the bowl with the shrimp; toss to coat. Top with the remaining 1 tablespoon chopped cilantro.
POTATO CAUSA FILLED WITH AVOCADO AND SHRIMP
This recipe is adapted from yanuq.com. They suggest serving with a light drizzle of passion fruit syrup.
Provided by realbirdlady
Categories Potato
Time 2h30m
Yield 8-12 serving(s)
Number Of Ingredients 14
Steps:
- Cook potatoes in boiling salted water until tender. While still hot, force potatoes through a strainer or ricer.
- Combine with salt, lime juice, oil and aji. Knead until mixture is soft. Add salt and pepper to taste.
- Combine shrimp tails with cocktail sauce, to coat lightly.
- Line a rectangular serving dish (or individual ramekins) with plastic film and cover the bottom evenly with half of the potato mixture.
- Spread mayonnaise on top evenly.
- Cover with avocado slices.
- Season with salt and drops of lemon juice on top.
- Cover with remaining potato mixture and press lightly.
- Chill.
- To serve, invert onto a platter and decorate with avocado slices, shrimp, cheese and lettuce.
Nutrition Facts : Calories 557.2, Fat 27.9, SaturatedFat 4.2, Cholesterol 167.4, Sodium 391.8, Carbohydrate 55.3, Fiber 9.7, Sugar 3.7, Protein 24.5
SHRIMP AND AVOCADO SALAD
This salad has shrimp combined with avocado and a Louis-style dressing.
Provided by Inga
Categories Salad Vegetable Salad Recipes Avocado Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- In a bowl, mix the shrimp, chives, mayonnaise, Worcestershire sauce, and chili sauce. Season with salt.
- Mound the shrimp mixture into avocado halves, and sprinkle with lemon juice. Place avocado halves on Bibb lettuce leaves that have been dusted with paprika. Garnish with strips of pimento to serve.
Nutrition Facts : Calories 340.9 calories, Carbohydrate 12.7 g, Cholesterol 69.4 mg, Fat 29.9 g, Fiber 7.7 g, Protein 9.8 g, SaturatedFat 4.4 g, Sodium 267.6 mg, Sugar 2.2 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.
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5/5 (2)Category Appetizer, Lunch or DinnerCuisine PeruvianCalories 430 per serving
- Begin by boiling the potatoes. You’ll need about 3/4 cup of cooked diced potatoes for each serving. Once potatoes are tender, mash using a potato masher or food processor.
- Add yellow chili paste to your taste. If you like spicy, add about 3 teaspoons. For mild, just add 1 1/2 teaspoons.
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