GRILLED CILANTRO-LIME SHRIMP WITH SPICY HASS AVOCADO PUREE
Make and share this Grilled Cilantro-Lime Shrimp With Spicy Hass Avocado Puree recipe from Food.com.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In a large mixing bowl, combine the lime juice and zest, cilantro, cumin and oil and whisk well. Add the shrimp and toss to coat. Do not marinate shrimp longer than 5 minutes or the lime juice will begin cooking the shrimp.
- Preheat a barbecue or grill pan to medium-high heat. Season the shrimp with salt and pepper to taste and grill for 2-3 minutes on each side or until lightly charred and cooked through, making sure not to overcook the shrimp. Remove the cooked shrimp from the grill and place on a serving platter, with a small serving bowl of the Spicy Hass Avocado Puree. Garnish the shrimp with fresh sprigs of cilantro and serve.
- Avocado Puree: Add the avocado, lime juice, sour cream and jalapeno to a blender and puree until smooth, scraping the sides of the blender as needed. Season with salt to taste. Place in a covered, airtight container and refrigerate until serving.
SPICY SHRIMP AND AVOCADO SALAD WITH GRAPEFRUIT DRESSING
Provided by Food Network Kitchen
Time 50m
Yield 4 servings
Number Of Ingredients 19
Steps:
- For the shrimp: Put 1 cup of water, chopped ginger, salt, sugar, garlic, and pickling spice in a small saucepan. Bring to a boil, then pour into a large bowl. Add 1 cup of cold water and set brine aside to cool completely. Add shrimp and refrigerate for 30 minutes.
- For the salad: Strip the peel from half of 1 of the grapefruits with a vegetable peeler, taking care not to include the bitter white pith. Warm the grapefruit peel, sliced ginger, and olive oil in a small saucepan over medium heat. As soon as the oil starts to bubble, about 2 minutes, remove from heat. Set oil aside to steep 30 minutes. Strain and reserve the oil.
- Prepare an outdoor grill with a medium fire.
- Segment both grapefruit over a bowl, reserving the juice (see page 000). Whisk 3 tablespoons of the reserved grapefruit juice with the vinegar, soy sauce, honey, and 12 teaspoon salt in a medium bowl. Gradually whisk in the infused grapefruit oil, starting with a few drops and then adding the rest of the oil in a steady stream to make a slightly thick dressing. Season with black pepper to taste.
- Remove shrimp from brine and pat dry. Brush shrimp with olive oil and grill, turning once, until shrimp are pink and just cooked through, 3 to 4 minutes.
- Gently toss the shrimp, grapefruit segments, lettuce, basil, and 12 teaspoon serrano with 14 cup of the dressing. Gently toss in avocados and divide the salad among 4 plates. Sprinkle with the remaining serrano, if desired, and drizzle with a little more of the dressing.
SPICY SHRIMP AND AVOCADO SALAD
Provided by Food Network
Yield 6 servings
Number Of Ingredients 11
Steps:
- Dice the romaine into bite sized pieces, place in large salad bowl and set aside. In a medium non-stick pan heat the olive oil. Add the avocado and saute for 5 minutes. Remove the avocado with a slotted spoon and set aside in a bowl. Pour out all but 2 tablespoons of avocado oil into a small bowl, and reserve.
- Add the minced shallot to the skillet and return to medium heat. Cook, stirring until shallots begin to soften (about 30 seconds). Add the shrimp, salt and pepper and jalapenos or cayenne, if using, and saute until shrimp are cooked through (3-4 minutes).
- Remove from heat and spoon the shrimp into the bowl with the Avocado pieces. Add the chives and cilantro and fold together gently, just to combine the ingredients. With a rubber spatula, scrape any remaining oil in the skillet into the bowl with the reserved avocado oil. Whisk in the lime juice and salt and pepper to taste to make a dressing. Toss some of the dressing with the romaine until the lettuce is nicely coated, divide among serving plates. Top the lettuce with hot shrimp mixture, drizzle with additional dressing, garnish with cilantro and serve.
AVOCADO PUREE
Make and share this Avocado Puree recipe from Food.com.
Provided by threeovens
Categories Avocado
Time 10m
Yield 1 lb, 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients and mash.
- Keep refrigerated.
Nutrition Facts : Calories 91.1, Fat 8.5, SaturatedFat 1.2, Sodium 3.7, Carbohydrate 4.5, Fiber 3.4, Sugar 0.4, Protein 1
SPICY SHRIMP AVOCADO SALAD
I found this recipe on the California Avocado Commission's website. It is a spicy, refreshing salad that can serve 3 as an entree. It can serve 6 as a compliment to any mexican meal. Preparation time does not include the chill time for the salsa. This salsa is a real keeper! Use it for chips, eggs, tacos, steaks, burgers... It is worth saving this recipe for the salsa alone!
Provided by Skypoodle
Categories Mexican
Time 25m
Yield 3 serving(s)
Number Of Ingredients 14
Steps:
- Prepare salsa ahead as follows:.
- Boil 2 fresh tomatoes, 4 tomatillos and jalapenos for about 10 minutes.
- Rinse and place in a blender, add garlic cloves, cilantro and about a 1/2 tsp of salt.
- Whirl until only a few lumps remain.
- Chill thoroughly.
- For the Salad:.
- Cut up shrimp in bite size pieces and place in a medium bowl.
- Add fresh lemon juice and let it stand for about 5 minutes.
- Dice avocados, 2 remaining fresh tomatoes, celery and cucmbers. Add to shrimp and chill for 15 minutes.
- Serve salad in tostada shells and dress with salsa over the top.
Nutrition Facts : Calories 758.4, Fat 37.5, SaturatedFat 6.2, Cholesterol 294.7, Sodium 1211.5, Carbohydrate 68.8, Fiber 19.5, Sugar 11, Protein 44.2
GARLICKY GRILLED SHRIMP WITH SPICY AVOCADO DIPPING SAUCE
I'm not suffering at all on the South Beach Diet. I've found many great recipes that fit into the plan. Dieting or not this is a great dish that brings the taste of the southwest to your grill. The shrimp is brushed with a garlic/olive oil puree, then dipped in an avocado sauce that lights up your palate. This is not time consuming, throw things in the food processor and send your better half out to grill. Then pick up a book and sip a pina colada....and wait for dinner.
Provided by Dawn399
Categories Southwestern U.S.
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix olive oil, red pepper flakes, and garlic.
- Process through blender or processor.
- Set Aside.
- Rinse out food processor or blender and add avocado, jalapeno or chipotle pepper sauce, light shake of seasoning salt, and lime.
- Process or blend until smooth texture.
- Set aside and refrigerate.
- Thread shrimp on skewers and brush with garlic& olive oil mixture and lightly season with seasoning salt.
- Grill over medium heat@ 2 1/2-3 minutes each side.
- Serve with Avocado dipping sauce.
- Note- do not make avocado dip too salty.
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