SHRIMP AND AVOCADO SALAD WITH FRICO CHIPS
Provided by Giada De Laurentiis
Categories appetizer
Time 1h5m
Yield 8 servings
Number Of Ingredients 21
Steps:
- For the frico chips: Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F.
- Line a baking sheet with a silicon mat. Place eight 1-tablespoon mounds of cheese on the mat and gently tap down until flat. Bake until golden and bubbly, 8 to 10 minutes. Let the frico chips cool until firm, about 5 minutes.
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
- For the zucchini: Using a pastry brush, brush the zucchini halves with the oil and season with the salt. Grill until tender, 4 to 5 minutes each side. When cool enough to handle, cut the zucchini into 1/2-inch cubes.
- For the shrimp: In a medium bowl, mix together the oil, soy sauce, garlic, zest, parsley, chives, salt and pepper. Add the shrimp and toss until coated. Refrigerate for 30 minutes. Grill until pink and cooked through, 2 to 3 minutes each side. Chop into 1/2-inch pieces.
- For the dressing: In a small bowl, whisk together the oil, lemon juice, agave, mustard, salt and pepper until smooth.
- In a medium bowl, combine the zucchini, shrimp, dressing and avocado. Gently toss until all the ingredients are coated.
- Using a slotted spoon, spoon the salad into 8 small ramekins. Garnish with frico chips and serve.
SHRIMP IN AVOCADO CREAM SAUCE
Steps:
- Melt the butter in a saucepan over low heat, stir in the garlic, and cook 1 to 2 minutes until soft but not browned. Pour in the cream and bring to a simmer. Whisk in the avocado until smooth, return to a simmer, and add the shrimp.
- Cook over medium-low heat just until the shrimp have turned opaque, 5 to 7 minutes. Sprinkle with black pepper, and serve hot.
Nutrition Facts : Calories 594.1 calories, Carbohydrate 7.9 g, Cholesterol 315.1 mg, Fat 54.4 g, Fiber 4 g, Protein 21.4 g, SaturatedFat 29.8 g, Sodium 389 mg, Sugar 0.5 g
GRILLED CHIMICHURRI SHRIMP WRAPS
Packed with parsley, garlic and vinegar, chimichurri is easy to make at home. Having a store-bought version of the Argentinian and Uruguayan condiment on hand makes these mash-up wraps even more convenient. Here, Ree tosses grilled shrimp in the herby sauce, then folds them into Indian naan filled with avocado, pickled red onion and arugula. For a final crowd-pleasing touch, she tucks crispy french fries directly into the wraps.
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 40m
Yield 2 wraps
Number Of Ingredients 11
Steps:
- Cook the fries according to the package instructions.
- Meanwhile, preheat a grill pan over a medium-high heat. Add the shrimp to a bowl along with the olive oil and toss. Sprinkle the shrimp with the steak seasoning. Grill the shrimp until plump and opaque, 2 to 3 minutes per side. Remove the shrimp from the grill, then add them to a bowl. Toss with the half of the chimichurri sauce. Set aside.
- Place the naan breads on the grill to warm and slightly char, about a minute per side.
- To build, divide and spread the aioli on the grilled naan. Divide the arugula, avocado, tomatoes and pickled onions between the two. Top with the shrimp, fries and remaining chimichurri.
- Lay two pieces of foil, slightly longer than the longest side of the naans, out on the counter. Place the naans so that two-thirds is on the foil and one-third is on the counter. Roll the naans from left to right and wrap the foil around the bottoms to keep the wraps neatly rolled.
- Serve immediately.
SHRIMP AND AVOCADO WRAPS
Quick, easy, delicious wraps for lunch or a weeknight dinner.
Provided by Catherine Reid
Categories Shrimp Recipes
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Mix mayonnaise, ketchup, Worcestershire sauce, and hot pepper sauce in a bowl. Season with salt and ground black pepper to taste. Add shrimp; mix well.
- Heat a skillet or grill pan over high heat; pan-fry tortillas one at a time, cooking until softened and browned, about 10 seconds per side.
- Center a Boston lettuce leaf on each warm tortilla. Add shrimp mixture; top each with 2 avocado wedges. Fold tortillas at the ends to enclose filling, roll up, and cut in half diagonally to serve.
Nutrition Facts : Calories 275.6 calories, Carbohydrate 42 g, Cholesterol 95.6 mg, Fat 9.4 g, Fiber 6.7 g, Protein 16.4 g, SaturatedFat 1.3 g, Sodium 559.9 mg, Sugar 3.7 g
AVOCADO, BACON AND SHRIMP WRAPS
I found this recipe last year in the Chicago Tribune and have made it several times since then. It's best to use a good, smoky bacon and I prefer the lavash bread to the flour tortillas, but that's just a personal taste. Also, I usually buy the cooked shrimp when it's on sale at my store, which makes this even easier. I make one of these up in the evening, wrap in plastic wrap and throw it in my lunch bag in the morning to take to work.
Provided by Hey Jude
Categories Lunch/Snacks
Time 15m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Spread the flatbreads or tortillas with mayonnaise. Lay a lettuce leaf on each; top each with avocado and tomato slices. Divide the shrimp and bacon evenly among the sandwiches; top each with the remaining lettuce. Roll the flatbread to make a tight cylinder.
- If made ahead, wrap well in plastic wrap and refrigerate. I've only kept them as long as the next day, for lunch so don't know how well they'd keep any longer than that.
Nutrition Facts : Calories 429.3, Fat 27.7, SaturatedFat 5.4, Cholesterol 242.3, Sodium 740.6, Carbohydrate 15, Fiber 7.6, Sugar 3.3, Protein 32.4
GINGER SHRIMP, MANGO RIBBON & AVOCADO LETTUCE WRAPS #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. A healthy appetizer or light entree perfect for a warm weather lunch or dinner. Spiced shrimp accented with mangoes, avocadoes, vegetables and an island inspired dressing, tightly rolled in crisp leaves of bibb lettuce. I had an issue with the computer program entering the recipe for the island ranch dressing. The recipe is entered below. Please enjoy.
Provided by michaeljwatz
Categories Asian
Time 45m
Yield 3 rolls, 4 serving(s)
Number Of Ingredients 24
Steps:
- 1. Place the shrimp onto a flat tray; mix with olive oil, smoked paprika, lemon pepper seasoning, ginger and kosher salt. Evenly rub the spice blend onto the shrimp, cover the tray with saran and refrigerate for 15-20 minutes.
- 2. Generously spray an oven proof baking dish with nonstick vegetable cooking oil; arrange the shrimp in an even layer, lightly spray the surface of the shrimp with additional vegetable oil.
- 3. Place the baking dish into a 350 degree oven and bake for 8 minutes or until the shrimp are fully cooked. Remove the shrimp from the oven, allowing the shrimp too slightly cool but are still warm.
- 4. Wash the lettuce leaves; dry well between multiple layers of absorbent paper towels, to assemble:.
- a. Place the lettuce leaves onto a flat surface.
- b. Top each lettuce leaf attractively with mango ribbons, avocado, chive and carrot sticks, cilantro and mint leaves. Arrange the vegetables across the length of each lettuce leaf leaving approximately 1/4 inch border around the perimeter of each leaf.
- Celsius Arrange 3 shrimp halves on top of the vegetables; sprinkle of few toated sesame seeds over eac lettuce leaf.
- d. Using a squirt bottle generously drizzle the Island Ranch Dressing over the surface of each lettuce leaf. Place any remaining dressing into a decorative dish to be served as an accompaniment with the lettuce wraps.
- e. Tightly roll each lettuce leaf in a burrito style, slightly fold the edges of each lettuce leaf into the center of each wrap to help secure into a tight bundle.
- f.Arrange the lettuce wraps on a decorative serving platter, serve with the dish of dressing. Garnish the platter with lime wedges and cilantro sprigs.
- 1. Place all remaining ingredients into a mixing bowl and mix well with a whisk.
Nutrition Facts : Calories 874.6, Fat 72.1, SaturatedFat 11, Cholesterol 29.7, Sodium 1471.9, Carbohydrate 57.8, Fiber 17.9, Sugar 31.7, Protein 12.8
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