Avocados Stuffed With Shrimp Rémoulade Recipes

SHRIMP STUFFED AVOCADOS

Steps:

• Heat the olive oil in a medium-sized pan over medium-high heat. Season the shrimp with chili powder and salt to taste, then add them to the pan.
• Cook, stirring occasionally, for approximately 3 minutes, or until shrimp and pink and opaque.
• Pour the lime juice over the shrimp, toss to coat.
• Season the avocado halves with salt and pepper.
• Spoon the shrimp mixture evenly into each avocado half. Sprinkle with tomatoes and cilantro and serve.

AVOCADO STUFFED WITH SHRIMP

Steps:

• Using a medium sized bowl, mix mayonnaise, rice vinegar, parsley, dill weed, salt, onion powder, and pepper until smooth.
• Mix in the shrimp, olives, celery, and onion.
• Allow salad to marinate at least 1 hour.
• Shortly before serving, cut avocados in half lengthwise and carefully remove the pits leaving the skins intact.
• Cut a small sliver of avocado off each half so that it will lie flatter on serving plate.
• Carefully remove several tablespoons of pulp, cut into bite size pieces, and RESERVE 4 tablespoons of pulp for garnish.
• Mix majority of pulp with shrimp mixture.
• Lay one piece of Bibb lettuce on each serving plate, add avocado shell, and spoon shrimp mixture into the avocado halves.
• Sprinkle paprika on.
• Garnish by dividing RESERVED pulp between portions.

AVOCADOS STUFFED WITH SHRIMP AND CRAB SALAD

Steps:

• In a bowl, mix together the shrimp, crabmeat, mayonnaise, chopped parsley, chopped radishes, chopped celery, shallots, lemon juice, cayenne, 1/2 teaspoon salt and a few grinds of pepper.
• Halve and seed the avocados. Use a spoon to scoop out most of the flesh, leaving 1/4 inch behind. Chop the avocado flesh and gently mix it into the seafood salad. Add salt and pepper to taste. Spoon the seafood salad into the avocado halves.
• Toss the arugula with the sliced celery, sliced radishes, parsley leaves, olive oil and a pinch of salt. Divide among 8 plates; nestle the avocado halves on top. Serve with lemon wedges on the side.

SHRIMP SALAD-STUFFED AVOCADOS

Steps:

• In a small bowl, combine the first 11 ingredients. Spoon into avocado halves. Serve immediately.

SHRIMP STUFFED AVOCADO

Steps:

• 1. Toss the shrimp with the tomatoes in a large bowl.
• 2. Squeeze the lime juice in another bowl. With a small melon baller, remove 6 balls from each avocado half. Toss in the lime juice and drain. Rub the exposed avocado halves with lime juice. Set aside.
• 3. Add the melon and avocado balls to the shrimp. Combine the mayonnaise, sour cream, and chopped cilantro. Fold into the shrimp. Season with salt and pepper.
• 4. Fill each avocado half evenly with the salad and garnish with a sprig of cilantro.

AVOCADOS STUFFED WITH SHRIMP RéMOULADE

Steps:

• Using a paring knife, trim rind off lemon in wide strips, then cut lemon in half and squeeze juice into a small bowl.
• Set rind and juice aside.
• Whisk together egg, mustard, horseradish, 1 teaspoons salt, and paprika in a medium mixing bowl.
• Gradually add oil in a slow, steady stream, while whisking constantly, until oil is incorporated and mixture is emulsified.
• Stir in vinegar, garlic, parsley, celery, shallots, bay leaf, worcestershire, and the reserved lemon rind and juice.
• Add Tabasco to taste, cover with plastic wrap, and refrigerate rémoulade for at least 6 hours or overnight.
• Remove and discard lemon rind and bay leaf.
• Bring a medium pot of salted water to a boil over high heat.
• Add shrimp and cook until they begin to float and are just cooked through, 3-5 minutes.
• Drain, then plunge into a large bowl of ice water to chill, and drain again.
• Add shrimp to rémoulade.
• Divide romaine leaves among eight chilled salad plates, then rest an avocado half, cut side up, on lettuce, and spoon shrimp and rémoulade over each.
• Serve with sliced French bread, if you like.