Coldmarinatedshrimpandavocados Recipes

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COLD MARINATED SHRIMP AND AVOCADOS



Cold Marinated Shrimp and Avocados image

Make and share this Cold Marinated Shrimp and Avocados recipe from Food.com.

Provided by KathyP53

Categories     Summer

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 11

1 lb large peeled cooked shrimp (use the frozen kind, thawed)
2 medium avocados, chopped
1 cup fresh corn kernels (frozen works too)
1/4 cup chopped fresh cilantro
2 tablespoons chopped red onions
1/2 cup fresh lime juice
1/4 cup honey
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1/3 cup olive oil

Steps:

  • Combine first 5 ingredients and set aside.
  • Whisk together lime juice through pepper. Gradually whisk in olive oil.
  • Gently stir lime juice mixture into shrimp mixture to coat. Chill at least one hour. Garnish with cilantro leaves and red onion.

Nutrition Facts : Calories 270.5, Fat 17.2, SaturatedFat 2.5, Cholesterol 110.5, Sodium 280, Carbohydrate 18.4, Fiber 4, Sugar 10, Protein 13.6

MARINATED FRIED SARDINES (SARDINAS FRITAS EN ADOBO)



Marinated Fried Sardines (Sardinas Fritas en Adobo) image

Provided by Food Network

Categories     appetizer

Time 3h40m

Number Of Ingredients 11

1 pound very small sardines (5 to 6 inches long), cleaned, with heads, tails, and fins removed
1/2 cup water
1/2 cup red wine vinegar
4 cloves garlic, minced
2 teaspoons oregano
2 bay leaves
Salt
Freshly ground pepper
Flour, for dusting
Canola oil, for frying
2 eggs, lightly beaten with 2 teaspoons water

Steps:

  • Butterfly the sardines, leaving them joining at the back and pulling out the bone with your fingers. In a shallow bowl large enough to hold the sardines, combine the water, vinegar, garlic, oregano, bay leaves, salt, and pepper. Place the sardines skin side up in this mixture and marinate for several hours, refrigerated. Drain the sardines well on paper towels and fold them back together. Dust with flour. Heat the oil at least 1/2-inch deep to about 380 degrees F. Or, better, use a deep-fryer. Coat the sardines with the beaten egg and place directly in the hot oil. Fry until golden, drain, and serve.
  • Variation: Sardines are also delicious without a marinade. Simply coat with flour (not necessary to remove bones) and fry, or eliminate the flour and grill them. Sprinkle with coarse salt.

COD WITH WARM AVOCADO SALSA



Cod with Warm Avocado Salsa image

Easy recipe, if you don't like chervil use parsley instead. Note that this one serving, use your own judgement for the salsa if you make more servings.Depending on the sweetness of the tomatoes I sometimes add a bit of sugar to the salsa. You can also use catfish or haddock.

Provided by PetsRus

Categories     Lunch/Snacks

Time 40m

Yield 1 serving(s)

Number Of Ingredients 9

6 -8 ounces cod fish fillets
1 tablespoon olive oil
salt
fresh ground black pepper
1 tablespoon white wine vinegar
1/2 lime, juice of, more to taste
5 cherry tomatoes, deseeded and quartered (or more)
1/2 avocado, peeled,stoned and chopped
1 -2 teaspoon fresh chervil, chopped

Steps:

  • Sprinkle salt and pepper on the cod.
  • Heat the oil in a medium frying pan.
  • Pan-fry the cod for 5-6 minutes or until just cooked through.
  • Add the white wine vinegar and lime juice.
  • Cook for a further 30 seconds.
  • Remove the fish and place on a serving plate, keep warm.
  • Stir the tomatoes, avocado and chervil into the pan until warmed through.
  • Do a taste check, add more lime juice if needed.
  • Place the warmed salsa on the fish and serve.

MARINATED SHRIMP IN AVOCADO HALVES



Marinated Shrimp in Avocado Halves image

This is one of my favorite recipes. I used to serve it to a gourmet group in Missouri, and I still use it for entertaining in my new home. It's wonderful!

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

2 tablespoons cider vinegar
1-1/2 teaspoons lemon juice
1/4 teaspoon salt
1/8 teaspoon ground mustard
Dash freshly ground pepper
12 ounces fresh or frozen medium shrimp, peeled and deveined
1 small onion, thinly sliced, divided
1 garlic clove, peeled and halved
3 tablespoons vegetable oil, divided
1 small pickled jalapeno pepper, rinsed, seeded, cut in strips
2 medium ripe avocados, peeled, halved, seeded and rubbed with lemon juice
Lemon
1 medium tomato, chopped

Steps:

  • In a large bowl, combine the vinegar, lemon juice, salt, mustard and pepper; set aside. In large skillet over medium-high heat, cook and stir shrimp, half the onion slices and garlic in 2 tablespoons oil for 4-5 minutes or until shrimp turn pink. , Remove onion and garlic with slotted spoon; discard. Add shrimp and remaining oil to vinegar mixture, along with jalapeno pepper and remaining sliced onion. Cover; stir occasionally. Chill overnight., To serve, spoon shrimp mixture into avocado halves. Sprinkle with tomato; drizzle with some of marinade.

Nutrition Facts :

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