Shrimp And Avocado Salad Phyllo Cups Food

SHRIMP IN PHYLLO CUPS

Steps:

• Mix shrimp and celery. In a bowl, mix salad dressing, mayonnaise and lemon juice; pour over shrimp mixture. Stir to combine. Refrigerate, covered, 1 hour., Meanwhile, bake and cool tart shells according to package directions. Just before serving, fill shells with shrimp mixture. Sprinkle with parsley.

SHRIMP CUPS WITH CHUNKY AVOCADO SALSA RECIPE BY TASTY

Steps:

• Preheat oven to 375˚F (190˚C).
• Butter each side of the tortillas and cut into even quarters, making 24 pieces.
• Place one piece in each cup of a muffin tin and push down so it creates a cup shape. (Make 2 batches or use 2 muffin tins to make the full amount of cups).
• Bake for 10-12 minutes or until crisp.
• In a bowl, mix together shrimp, salt, pepper, cumin, paprika, chili powder, cayenne, garlic, and lime juice.
• Cook over medium high heat for 8 minutes, flipping halfway. Set aside.
• In another bowl, combine diced avocado, tomato, red onion, jalapeno, cilantro, lime juice, salt, and pepper. Stir gently.
• Assemble the cups by placing a spoonful of the avocado salsa in the toasted cup. Place a piece of shrimp on top, followed by a dollop of sour cream.
• Serve with lime wedges.
• Enjoy!

SHRIMP AND AVOCADO SALAD RECIPE BY TASTY

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!

SHRIMP AND AVOCADO SALAD

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.

SHRIMP & SCALLOP SALAD IN AVOCADO CUPS

Steps:

• Cook the shrimp& scallops in boiling water for about 3 minutes (do not over cook or they will become tough, you should only cook them until the shrimp turn pink and the scallops are opaque. Drain& chill under cold water. Cube the scallops (Leave bay scallops whole). You may now, if you wish, cover the sea).
• Cut Avocados in half and remove the pit.
• Scoop out the flesh, leaving a thin shell, chop the flesh and place in a large bowl.
• Add shrimp, scallops and remaining ingredients, toss lightly.
• Divide among the 8 avocado shells, mound attractively.

MINI PHYLLO CUPS FILLED WITH SHRIMP SALAD (PAULA DEEN)

Steps:

• SAUCE: Combine the shrimp, celery, and green onion in a medium bowl. In a small bowl, stir together the lemon juice, mayonnaise, salt and pepper. Pour over the shrimp and stir gently to combine.
• MINI PHYLLO CUPS: Preheat oven to 350 degrees F.
• In a small saucepan over low heat, melt the butter with the garlic until fragrant.
• Lay 1 sheet of phyllo dough on a work surface, brush it all over with the melted butter, sprinkle with a little parmesan and chopped parsley.
• Top with another sheet and repeat 3 more times until 4 sheets have been used.
• Cover the phyllo dough with a damp kitchen or paper towel while it sits on the counter to prevent it from drying out as you work.
• Repeat the stack with the remaining sheets so you end up with 2 stacks.
• With a large chef knife, cut each stack into 12 equal pieces, 4 by 3 inches.
• Lightly spray a mini muffin pan with nonstick cooking spray.
• Line each muffin cup with 1 of the phyllo pieces, gently pressing it down into the edges to form a cup. Repeat to make 24 mini phyllo caps.
• Bake in a preheated oven for about 10 minutes or until light golden brown and crisp. Remove from oven and cool completely BEFOREfilling.

SHRIMP AND AVOCADO SALAD PHYLLO CUPS RECIPE

Steps:

• Mix and put in Phyllo cups (?48)