Avocado Butter With Baby Shrimp Sandwiches Recipes

SHRIMP & AVOCADO SANDWICHES

Shrimp & Avocado Sandwiches image

Provided by Avocados From Mexico

Categories entree

Yield 2

Number Of Ingredients 12

Ingredients

1/2 pound shrimp
2 tablespoons of olive oil
1/2 teaspoon finely chopped garlic
1/4 teaspoon chile chipotle powder
1/2 teaspoon cumin
Salt and pepper to taste
1 sliced Hass avocado
1/2 cup sour cream
1 teaspoon chopped jalapeno
Juice of 1 lemon
1 baguette cut in half
2 cups chopped lettuce

Steps:

Combine the cumin, garlic, salt, pepper and chile chipotle and olive oil in a bowl, place clean shrimp and mix well to combine.
Mash the avocado in a bowl and add the cream, jalapeno, lemon juice and salt, mix well until it is smooth.
In a skillet over medium heat, cook shrimp until they are pink, about 5 minutes.
Spread avocado mixture on the baguette, then add lettuce leaves and shrimp, closes the bread and serve. You can toast bread if desired.

Nutrition Facts : Calories 680 cal, Carbohydrate 50 g, Fiber 9 g, Protein 33 g, SaturatedFat 11 g, Sodium 550 mg, Sugar 3 g

SHRIMP AND AVOCADO SANDWICHES

Shrimp and Avocado Sandwiches image

Time 10m

Yield 2 servings

Number Of Ingredients 6

Ingredients

1 small to medium, ripe avocado
Salt, white pepper and lemon juice to taste
4 slices whole-wheat bread
100 grams hand-peeled shrimp
2 Tbsp. light mayonnaise
1/2 cup organic mixed salad greens

Steps:

Peel the avocado and place the flesh in a bowl. Using the back of a spoon, coarsely mash the flesh and season with salt, pepper, and lemon juice. Spread the mixture on one side of two of the bread slices. Top with shrimp and lettuce. Spread one side of the remaining two bread slices with the mayonnaise. Set those bread slices, mayonnaise side down, on top of the sandwich. Cut in half or quarters before serving.

AVOCADO BUTTER WITH BABY SHRIMP SANDWICHES

Avocado Butter With Baby Shrimp Sandwiches image

The easiest way to prepare this sandwich is to buy frozen cooked baby shrimp. Defrost them in the refrigerator overnight and drain before marinating. The cucumber slices are salted before using to draw out their juices, which would otherwise make the sandwich soggy. By Lucy Waverman for Food and Drink. Cook time is "resting" time for cucumbers.

Provided by Leslie

Categories Spreads

Time 30m

Yield 12 serving(s)

Number Of Ingredients 13

Ingredients

6 slices egg bread or 6 slices white bread, crusts removed
1/4 cup soft butter
1 avocado, peeled
1 tablespoon lemon juice
1 teaspoon chili powder
salt
8 ounces cooked baby shrimp
2 tablespoons lemon juice
2 tablespoons olive oil
1/2 teaspoon hot pepper sauce
salt
1/2 English cucumber, thinly sliced
watercress leaf

Steps:

Beat together butter, avocado, lemon juice, chili powder and salt in a bowl.
In a second bowl, marinate the baby shrimp with lemon juice, olive oil, hot pepper sauce and salt to taste.
Lightly sprinkle salt on cucumber slices and let sit for 20 minutes.
Pat cucumber dry with paper towels.
Cut bread in half and spread slices with avocado butter. Top with overlapping cucumber slices and pile shrimp on top. Garnish with a watercress sprig.
Repeat for remaining sandwiches.

Nutrition Facts : Calories 159.4, Fat 10, SaturatedFat 3.5, Cholesterol 57.2, Sodium 176.8, Carbohydrate 11.9, Fiber 1.7, Sugar 0.8, Protein 6.3

AVOCADO BUTTER

Avocado Butter image

This is great on fish--specially swordfish and salmon. It would probably be good with chicken too. It's smooth, creamy and lemony. I have this posted with my Recipe #202691. but some people might want to use it with another fish or chicken recipe so I'm posting it on it's own. Prep time does not include refrigeration time.

Provided by Engrossed

Categories Lemon

Time 10m

Yield 8-12 serving(s)

Number Of Ingredients 6

Ingredients

1/2 cup butter, softened
1/2 cup avocado, mashed
4 tablespoons fresh lemon juice
2 tablespoons fresh parsley, minced (some day I'm going to try cilantro)
2 teaspoons Worcestershire sauce
1/2 teaspoon garlic salt

Steps:

In a small mixing bowl beat butter with an electric mixer until soft and creamy. Beat in remaining ingredients.
Place in a decorative dish and refrigerate until firm and ready to use.
A melon baller works great to scoop out balls to place on the hot fish.

Nutrition Facts : Calories 119.9, Fat 12.9, SaturatedFat 7.5, Cholesterol 30.5, Sodium 96.9, Carbohydrate 1.8, Fiber 0.7, Sugar 0.4, Protein 0.4

SHRIMP AND AVOCADO SANDWICHES

Shrimp and Avocado Sandwiches image

Number Of Ingredients 10

Ingredients

4 oval Mexican sandwich rolls (bolillos) or other sandwich kaiser rolls, split lengthwise
1 tablespoon unsalted butter, at room temperature
1/2 pound (14 to 16) small cooked shrimp
1 large avocado (Hass variety preferred), peeled and chopped
2 tablespoons mayonnaise
1 green onion, , finely chopped
1 tablespoon chopped fresh cilantro
2 medium tomatoes, thinly sliced
1/4 teaspoon salt
3/4 cup finely shredded lettuce

Steps:

Butter each half of the rolls and set aside. In a medium bowl, mix the shrimp, avocado, mayonnaise, onion, and cilantro. Divide the shrimp mixture equally on the bottom half of each roll. Top with sliced tomatoes. Sprinkle lightly with salt. Add lettuce, if desired. Close the sandwiches with the roll tops. Serve. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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