Cajun Potato Prawnshrimp And Avocado Salad Recipes

CAJUN POTATO, PRAWN/SHRIMP AND AVOCADO SALAD

Steps:

• Cook the potatoes in a large saucepan of lightly salted boiling water for 10 to 15 minutes or until tender, drain well.
• Heat the oil in a wok or large nonstick frying pan/skillet.
• Add the prawns, garlic, spring onions and Cajun seasoning and stir fry for 2 to 3 minutes or until the prawns are hot.
• Stir in the potatoes and cook for a further minute.
• Transfer to serving dishes and top with the avocado and the alfalfa sprouts and serve.

CHRISTMAS PRAWN/SHRIMP SALAD

Steps:

• Place parsley, basil, chilli and garlic with oil in a food processor and blend until lightly chopped. Transfer half the mixture to a mixing bowl. Add prawns and toss to coat thoroughly. Cover with plastic wrap and allow to marinate for 30 minutes.
• Meanwhile, preheat oven to 200 °C (400 °F).
• Transfer remaining herb mixture to a shallow microwave-proof dish. Add tomatoes, beans, asparagus and snow peas and toss to combine. Cover with plastic wrap and microwave on high for three minutes, or until vegetables are just cooked. Set aside and allow to cool slightly.
• Transfer prawns to a baking tray and bake for ten minutes, or until cooked. Remove from oven and tip prawns and cooking juices into cooling vegetables. Add mixed greens and toss to combine.
• To serve, squeeze over lemon juice and season with pepper.

SPICY SHRIMP AVOCADO SALAD

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.

CHILLED SHRIMP AND AVOCADO SALAD

Steps:

• Blend mayonnaise into a bowl with the ginger, lemon juice, curry powder, eggs and green onions.
• Add salt and pepper to dressing, cover and refrigerate over night.
• When you are ready, peel the shrimp.
• Peel and slice the avocado and cucumber.
• Arrange the lettuce leaves and cucumber on plate.
• Spoon the dressing over top of the shrimp and avocado and add to lettuce and cucumber.

TANGY SHRIMP AND AVOCADO SALAD

Steps:

• Mix mayo, horseradish, lime juice, salt and pepper in a bowl.
• Stir in whole or coarsely chopped shrimp and chill for a 1/2 hour.
• Meanwhile chop the remaining ingredients.
• After shrimp mixture is chilled add remaining ingredients and mix well.
• Serve on a bed of Boston or Butter lettuce.