Puerto Rican Shrimp With Crispy Onions Avocado Salad Food

PUERTO RICAN SHRIMP AND RICE

Steps:

• Combine seasonings in medium bowl. Add shrimp; toss to coat.
• Heat dressing in large skillet on medium-high heat. Add shrimp; cook 5 min. or until shrimp turn pink and are browned on both sides, stirring frequently. Remove shrimp from skillet; keep warm. Add onions and rice to skillet; cook 5 min. or until onions are crisp-tender. Stir in broth and water; bring to boil. Cover; reduce heat to low. Simmer 15 min. or until rice is tender.
• Add tomatoes with their liquid, the peppers, ham and shrimp; stir. Cover. Cook 5 to 10 min. or until heated through.

PUERTO RICAN SHRIMP WITH CRISPY ONIONS & AVOCADO SALAD

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.

PUERTO RICAN RUM GLAZED JUMBO SHRIMP WITH CRISPY ONIONS AND AVOCADO SALAD

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.

SPICY SHRIMP AVOCADO SALAD

Steps:

• Prepare salsa ahead as follows:.
• Boil 2 fresh tomatoes, 4 tomatillos and jalapenos for about 10 minutes.
• Rinse and place in a blender, add garlic cloves, cilantro and about a 1/2 tsp of salt.
• Whirl until only a few lumps remain.
• Chill thoroughly.
• For the Salad:.
• Cut up shrimp in bite size pieces and place in a medium bowl.
• Add fresh lemon juice and let it stand for about 5 minutes.
• Dice avocados, 2 remaining fresh tomatoes, celery and cucmbers. Add to shrimp and chill for 15 minutes.
• Serve salad in tostada shells and dress with salsa over the top.

ENSALADA DE CAMARONES (PUERTO RICAN SHRIMP SALAD)

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.