Shrimp In Avocado Cream Sauce Food

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.

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.

SHRIMP AND AVOCADO BURRITOS

Steps:

• Preheat the oven to 400 degrees F. Heat the rice as the label directs; keep warm. Chop 1 to 2 tablespoons jalapeños; set aside. Combine the beans, corn and salsa in a large skillet over medium-high heat. Bring to a simmer and cook until thickened, 2 to 3 minutes. Stir in the shrimp and simmer until cooked through, 5 to 7 minutes. Stir in 1/4 cup cilantro, the chopped jalapenos and brine.
• Mash the avocado with the lime juice and remaining 1/4 cup cilantro in a small bowl. Season with salt and pepper.
• Warm the tortillas in the microwave until softened, 30 seconds to 1 minute. Spread the avocado mixture in the center of each tortilla. Top with some of the shrimp-bean mixture, then top with the rice. Fold in the sides of the tortillas and roll up.
• Place the burritos seam-side down on a baking sheet and bake until warmed through, about 5 minutes. Serve with sour cream, lime wedges and pickled jalapeno slices.

SHRIMP IN CREAM SAUCE

Steps:

• In a small saucepan, melt butter; stir in flour until smooth. Gradually add broth and garlic. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the cream, parsley, paprika, salt and pepper., Butterfly shrimp, by cutting lengthwise almost in half, but leaving shrimp attached at opposite side. Spread to butterfly. Place cut side down in a greased 13-in. x 9-in. baking dish. Pour cream sauce over shrimp. Bake, uncovered, at 400° for 15-18 minutes or until shrimp turn pink. Serve with noodles or rice.

SPICE-RUBBED SHRIMP TACOS WITH CREAMY AVOCADO SAUCE

Steps:

• For the shrimp: Whisk the cumin, chili powder, paprika, garlic powder, oregano, salt, pepper and cayenne together in a small bowl.
• Place the shrimp in a medium bowl and sprinkle with the spice mixture. Toss to coat. Set aside for 10 minutes.
• Meanwhile, for the avocado sauce: Combine the avocados, scallions, garlic, lime zest and juice, jalapeno, cilantro, water, vinegar, cumin and salt in a blender. Blend on high for 2 minutes or until a smooth, creamy sauce forms, stopping and scraping down the sides as needed.
• Char the tortillas by holding them with tongs over an open flame until they're warmed and browned in spots. Transfer them to a plate as they're done; cover the tortillas with foil and keep warm.
• Heat a large cast-iron skillet over medium-high heat. Lightly spray with oil to prevent sticking. Working in batches, cook the shrimp 1 to 2 minutes per side or until firm and cooked through.
• To serve, place 2 tortillas on a plate and top with some shredded cabbage followed by about 5 shrimp per taco, a drizzle of the avocado sauce, diced tomatoes and hot sauce if using. Repeat with the remaining tortillas, shrimp and fillings. Serve with lime wedges.

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.