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.
PUERTO RICAN SHRIMP WITH CRISPY ONIONS & AVOCADO SALAD
Make and share this Puerto Rican Shrimp with Crispy Onions & Avocado Salad recipe from Food.com.
Provided by Millereg
Categories Lunch/Snacks
Time 2h50m
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- To prepare shrimp, add all ingredients except shrimp to a small saucepan.
- Heat to a boil and reduce by one-half.
- Let cool, add shrimp, and marinate for two hours.
- Cook the shrimp on a grill on in a grill pan for about a minute on each side (shrimp should just lose their translucency)- keep shrimp warm.
- Next prepare crispy onions.
- Heat oil in a deep fat fryer; soak onions in buttermilk, then dredge them in flour, and then fry in hot oil.
- Drain well and keep warm.
- To assemble dish, place fried onions in center of plate.
- Add three avocado slices to corners of plate, and place shrimp on avocado slices.
- Serve while warm, garnished with lemon and cilantro leaves.
Nutrition Facts : Calories 3192.2, Fat 235.7, SaturatedFat 19.2, Cholesterol 27.6, Sodium 276.4, Carbohydrate 193.7, Fiber 12.1, Sugar 67.1, Protein 23.2
PUERTO RICAN RUM GLAZED JUMBO SHRIMP WITH CRISPY ONIONS AND AVOCADO SALAD
Provided by Food Network
Time 35m
Number Of Ingredients 21
Steps:
- Avocado Salad: In a large bowl, combine the avocado, tomatoes, red onion, and cilantro. Season to taste with lime juice, salt and hot pepper sauce.
- Onion Rings: Combine the flour and the Cajun seasoning mix and dunk onions in this mixture, then dunk onions in the buttermilk. Repeat this process once. Fry the onion rings until golden brown in a large pot with vegetable oil at 350 degrees.
- Glaze: In a large saucepan, combine rum, star anise, cinnamon sticks, juniper berries, lemon zest, cloves, bay leaf and molasses. Reduce until it becomes thick like a glaze.
- Shrimp: Grill shrimp in a grill pan. Brush with glaze and cook for 1 or 2 minutes on each side.
- Assembly: Arrange fried onion rings in center of plate. Spoon avocado salad into onion rings. Arrange cooked shrimp on top of salad.
SHRIMP AND AVOCADO SALAD RECIPE BY TASTY
Here's what you need: jumbo shrimp, limes, salt, pepper, romaine lettuce, cherry tomato, fresh cilantro, avocados, olive oil, honey, chili powder, blue corn tortilla chips
Provided by Tasty
Categories Lunch
Yield 2 servings
Number Of Ingredients 12
Steps:
- In a medium bowl, toss shrimp with salt, pepper, and juice from one lime.
- Sauté shrimp around 1-2 minutes each side, until the shrimp is pink and cooked through. Avoid overcrowding the pan, so you may need to sauté the shrimp in batches. Set aside.
- Place chopped lettuce, tomatoes, cilantro, and avocados, in a large salad bowl.
- In a small bowl, mix olive oil, juice from 2 limes, honey, chili powder, salt and pepper to form the dressing.
- Toss salad with dressing. Add Shrimp and toss.
- Add tortilla chips to the sides of the bowls.
- Enjoy!
Nutrition Facts : Calories 859 calories, Carbohydrate 49 grams, Fat 55 grams, Fiber 17 grams, Protein 52 grams, Sugar 16 grams
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 AND AVOCADO SALAD WITH CITRUS VINAIGRETTE (CAMARONES A LA VINAGRETA)
Versions of seafood "coctel" are found around the Caribbean, usually with ketchup as a base for the sauce. In this recipe adapted from Von Diaz's "Coconuts and Collards" cookbook, the tomato and onion are part of the salad, and the dressing is based on citrus and olive oil, plus a bit of mustard to make it creamy. It's a refreshing and satisfying dish for hot weather, perfect with a cold beer at the end of a long summer day. Diced avocado makes the dish more filling, but it is optional.
Provided by Julia Moskin
Categories salads and dressings, seafood, appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Cook the shrimp: In a pot, combine 1 quart water with 1 tablespoon salt. Add peppercorns and bay leaves and bring to a boil over high heat.
- Prepare an ice bath: Add enough ice to a large bowl until half full. Sprinkle the ice with 2 tablespoons salt and top with enough cold water to cover. Set aside.
- When the water boils, stir the shrimp into the hot water and turn off the heat. Let cook until just pink and opaque, 1 to 2 minutes depending on size of shrimp. Drain shrimp and transfer to the ice bath. Stir well and set aside until shrimp are completely chilled, 3 to 5 minutes. Drain shrimp again and transfer to paper or kitchen towels to dry.
- Make the dressing: In a medium bowl, stir together tomatoes, red onion, oil, fruit juices, herbs and mustard. Season to taste with salt and pepper. Add shrimp, toss to coat and chill for at least 1 hour (or up to 1 day).
- When ready to serve, peel and dice the avocado and fold into the shrimp salad. Serve chilled, in a serving bowl or on individual plates lined with lettuce leaves.
ENSALADA DE CAMARONES (PUERTO RICAN SHRIMP SALAD)
Here's recipe from a booklet called "An Adventure in International Cooking" that my Mom helped compile for 4-H in Madison County (New York) back in the early 1970s. It was submitted by Awilda Heredia.
Provided by Acerast
Categories Puerto Rican
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Peel and cut potatoes in cubes.
- In a large kettle, cover potatoes with water, add the salt and bring the potatoes to a boil.
- Cook until potatoes are tender; drain and cool.
- Chop shrimp and pimentos into small pieces.
- In a large salad bowl, combine cooled potatoes, shrimp, pimentos, crushed pineapple, peas, mayonnaise, and salt (to taste).
- Garnish with olives in the form of a clock (with one at each hour and one in the middle).
- Chill before serving.
Nutrition Facts : Calories 557.2, Fat 21.1, SaturatedFat 3.1, Cholesterol 15.3, Sodium 920, Carbohydrate 84.6, Fiber 11.2, Sugar 16.2, Protein 11.1
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