Shrimp Avocado Melt Food

PASTA WITH TEQUILA, AVOCADO AND SHRIMP

Steps:

• Puree tomatoes in a blender until smooth, adding a tablespoon or 2 of water if dry. Reserve.
• Fill a large stockpot with water and bring to a rolling boil. Add salt and pasta and cook until al dente, about 8 minutes. Drain in a colander.
• Melt 4 tablespoons of butter in a large skillet over high heat. Saute shrimp with salt, pepper and red pepper flakes until pinkorange, about 1 minute per side. Add tequila and flambe. With a slotted spoon, transfer shrimp to a platter, leaving butter in pan.
• Add reserved tomato puree, bring to a boil and cook until reduced by about one third. Adjust seasonings to taste.
• Break apart remaining butter into small pieces and stir into sauce along with shrimp. Once smooth, remove from heat, and ladle over bowls of warm fettuccine. Garnish with avocado and chopped cilantro. Serve immediately.

SHRIMP AVOCADO MELT

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Melt butter with sesame oil in a skillet over medium heat. Season butter mixture with garlic powder, salt, and pepper. Cook and stir shrimp, cashews, and green chile peppers in the butter mixture until everything is hot and coated in butter, about 5 minutes.
• Arrange tortilla halves into a baking dish. Top each tortilla half with half the avocado slices. Spoon about half the shrimp mixture atop each portion of avocado, drizzling any remaining melted butter from the skillet over the mixture. Top each with about half the pepperjack cheese and Cheddar cheese.
• Cook under the preheated broiler until the cheese is bubbling and the edges of the tortilla browning, about 5 minutes.

SHRIMP MELT

Steps:

• Preheat broiler.
• In a bowl, combine the shrimp, mayonnaise, chili sauce, and cheese.
• Place muffins on a baking sheet, cut side down; broil 4 inches from the heat for 1 minute.
• Turn and spread each with shrimp mixture.
• Broil until bubbly but not browned (1 1/2-2 minutes); watch carefully to prevent burning.

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 MELTS

Steps:

• Split bread in half lengthwise.
• Shell and clean shrimp then coarsely dice.
• Saute shrimp in medium-size skillet with salsa for about 4 minutes.
• Slice avocados and layer on bread halves.
• Spoon shrimp on avocado.
• Top with cheese.
• Broil 2 to 3 minutes or until cheese melts.
• Cut each half in half.

CHEESE & AVOCADO MELT

Steps:

• Fill bread slices with avocados, tomatoes and cheese to make 6 sandwiches.
• Spread outsides of sandwiches with mayo.
• Cook, in batches, in skillet on medium heat 3 min. on each side or until cheese is melted and sandwiches are golden brown on both sides.

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.

HOT SHRIMP AVOCADO HALVES

Steps:

• In a frying pan, melt butter, stir in curry powder and salt, cook until well blended.
• Add tomato, onion, shrimp, saute until shrimp are done.
• Add lemon juice.
• If mixture is watery, drain some liquid at this point.
• Stir in sour cream, heat throughly.
• To serve, halve avocado, making cuts in flesh for easier enjoyment. Scoop shrimp over 2 halves.

SHRIMP TACOS WITH AVOCADO CREAM SAUCE

Steps:

• To make the sauce, pit and peel the avocado. Place in a food processor or blender with the cucumber, sour cream, green onions, dill, Tabasco sauce, lime juice and water. Puree until smooth. Season with salt and red pepper to taste.
• Combine the rub ingredients in a bowl and toss with shrimp to coat.
• In a medium non-stick skillet, melt the butter over medium heat & saute the shrimp and garlic until the shrimp turns pink and is slightly browned.
• Remove from heat and sprinkle with the cilantro. Fold the tacos and serve with lettuce and tomato.