Shrimp And Avocado Tzatziki Pockets Food

SHRIMP AND AVOCADO TZATZIKI POCKETS

Steps:

• Cut cooked shrimp into small pieces and mix with avocado in a bowl. Set aside in the refrigerator.
• Combine yogurt, cucumber, oil, garlic, lemon juice, lemon zest, salt, dill, parsley, and pepper in a bowl and mix well. Chill for at least 30 minutes.
• Mix shrimp and avocado in tzatziki dip gently. Divide mixture among pita pockets. Top with sliced almonds.

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 WITH AVOCADOS

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.

AVOCADO AND SHRIMP SUSHI

Steps:

• Prepare rice according to package directions. Stir in vinegar; cover and cool to room temperature.
• Combine wasabi and avocado in a small bowl, and set aside. Combine cilantro and shrimp in another small bowl; toss well.
• Cut off top quarter of nori sheets along short end. Place 1 nori sheet, shiny side down, on a sushi mat covered with plastic wrap, with long end toward you.
• Pat 3/4 cup rice mixture evenly over nori with moist hands, leaving a 1-inch border on one long end of nori. Spread 1 tablespoon avocado mixture over rice.
• Arrange 8 shrimp pieces, 2 chives, and 2 cucumber strips along bottom third of rice-covered nori.
• Lift edge of nori closest to you; fold over filling. Lift bottom edge of sushi mat; roll toward top edge, pressing firmly on sushi roll.
• Continue rolling to top edge; press mat to seal sushi roll. Let rest, seam side down, for 5 minutes.
• Slice crosswise into 8 pieces. Repeat procedure with remaining nori, rice mixture, avocado mixture, shrimp mixture, chives, and cucumber.

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 FETTUCCINE

Steps:

• Cook fettuccine and keep warm.
• In a large skilled, heat 1 tablespoon butter over medium-high heat. Add garlic and cook 1 minute.
• Add parsley, shrimp, and vermouth. Cook 2 minutes, stirring constantly until shrimp is pink. Don't overcook! Transfer to a small bowl.
• In same skillet, heat 3 tablespoons butter until melted. Reduce heat to low and add cream, parmesan, and red pepper flakes. Cook 3 minutes, stirring constantly, until cheese melts and sauce is smooth. Stir in salt and pepper.
• Serve: Place fettuccine is a service dish; add shrimp then top with avocado. Toss gently.

SHRIMP AND AVOCADO TZATZIKI POCKETS

Steps:

• Cut cooked shrimp into small pieces and mix with avocado in a bowl. Set aside in the refrigerator.
• Combine yogurt, cucumber, oil, garlic, lemon juice, lemon zest, salt, dill, parsley, and pepper in a bowl and mix well. Chill for at least 30 minutes.
• Mix shrimp and avocado in tzatziki dip gently. Divide mixture among pita pockets. Top with sliced almonds.