Potato Causa Filled With Avocado And Shrimp Recipes

CAUSA WITH SHRIMP AND AVOCADO

Causa With Shrimp and Avocado image

A causa is layered potato terrine that is popular in Peru. For this recipe, avocado and shrimp salads are stacked on a base of spicy mashed potatoes. Each layer is simple to make and, together, they add up to an impressive appetizer. You'll need a ring mold about 3 1/4 inches in diameter and about 2 inches in height to shape the causa. Many Peruvians improvise with clean cans of similar dimensions, removing both ends first. Use a soup or bean can, which tend to be a little less than 3 inches in diameter.

Provided by Madhur Jaffrey

Categories appetizer

Time 1h30m

Yield 4 servings

Number Of Ingredients 24

Ingredients

1 1/2 pounds Idaho potatoes (2 to 3 large potatoes)
1/2 teaspoon salt, or to taste
2 tablespoons aji amarillo paste (see Tip)
4 teaspoons lime juice
1 tablespoon olive oil
1 teaspoon seeded and very finely diced fresh hot red chile
1 tablespoon very finely chopped cilantro leaves
24 medium shrimp (about 3/4 pound), peeled and deveined
1 clove garlic, minced and mashed
1/4 teaspoon salt
1/8 teaspoon ground cumin
A pinch of cayenne
1 tablespoon olive oil
3 tablespoons finely diced inner celery stalks
1 teaspoon lime juice
2 tablespoons mayonnaise
1 tablespoon finely chopped cilantro
1 avocado, ripe but not mushy
2 teaspoons lime juice
1/4 teaspoon salt
Freshly ground pepper
2 tablespoons mayonnaise
A small pat of unsalted butter for greasing ring molds or cans
Cilantro sprigs, for garnish

Steps:

Make the potatoes: Heat oven to 400 degrees. Wash and prick the potatoes with a fork. Bake directly on the oven rack for 1 hour.
Peel potatoes while still warm (hold with a fork, if necessary) and put the potatoes through a ricer 3 times.
Put the mashed potatoes on a board and treat them like dough. Add the salt and knead it in. Add the amarillo paste and knead it in. Do the same with the lime juice and then the oil, incorporating them in slowly. Add the red chili and cilantro to give flecks of red and green. Knead some more and roll into a smooth cylinder, about 5 inches long and about 3 inches or less in diameter, depending on your mold. Wrap tightly in plastic wrap and refrigerate. This can be done several hours or even a day ahead of time.
Make the shrimp salad: Pat the shrimp dry. Cut each shrimp in half, crosswise, and put in a bowl. Add the garlic, salt, cumin and cayenne. Mix well.
Put oil in a medium frying pan and set on medium-high heat. When hot, add the shrimp. Stir and fry until they just turn opaque, about 3 minutes. Remove them to a clean bowl. Add the celery, lime juice, mayonnaise and cilantro. Mix well, taste for balance of flavors, and set aside.
Make the avocado salad: Peel the avocado, remove the pit and cut it into 1/2-inch dice. Put in a bowl. Add the lime juice and mix well. Add the salt, pepper and mayonnaise. Mix well and set aside.
Assemble the dish: Grease 4 ring molds or clean soup cans with butter. Cut the cylinder of refrigerated mashed potatoes, crosswise, into 4 parts (about 1 1/4-inch thick each) and make them about the same diameter as your mold. Make sure the edges are clean with no cracks. Drop a patty down each mold and tamp it down gently with the bottom of a glass.
Divide the avocado salad into 4 parts and drop a part down on the top of the mashed potato in each mold, spreading it out evenly. Press down lightly with the glass again. Divide the shrimp salad into 4 parts and drop one part each neatly over the avocados, again, spreading it out evenly. Press down lightly. Lift off the mold or can, garnish with the cilantro sprigs and serve.

AVOCADOS STUFFED WITH SHRIMP AND CRAB SALAD

Avocados Stuffed with Shrimp and Crab Salad image

Provided by Valerie Bertinelli

Categories main-dish

Time 30m

Yield 8 servings

Number Of Ingredients 13

Ingredients

1 pound cooked shrimp, chopped
1 pound jumbo lump crabmeat, picked through for bits of shell
1/2 cup mayonnaise
2 tablespoons chopped fresh parsley, plus 1/4 cup whole leaves
6 to 8 radishes, finely chopped, plus 2 thinly sliced
2 stalks celery, finely chopped, plus 1/4 cup thinly sliced
2 small shallots, finely chopped
Juice of 2 lemons, plus wedges for serving
Pinch cayenne
Kosher salt and freshly ground black pepper
4 large avocados, well washed
8 cups baby arugula
2 tablespoons olive oil

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

Shrimp Salad-Stuffed Avocados image

This is one of my husband's favorites, even though it's pretty enough to serve at a ladies luncheon. When I needed a quick main-dish salad for my book club, I just tripled the recipe and got raves! Try it with imitation crabmeat, too. -Suzanne VanAlstyne, Petoskey, Michigan

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

1/2 pound cooked medium shrimp, peeled and deveined, coarsely chopped
1/2 cup chopped celery
1/4 cup chopped onion
3 tablespoons mayonnaise
4-1/2 teaspoons capers, drained
1 tablespoon minced fresh parsley
2 teaspoons Dijon mustard
1-1/2 teaspoons lemon juice
3/4 teaspoon dried tarragon
1/4 teaspoon seasoned salt
1/8 teaspoon pepper
2 medium ripe avocados, halved and pitted

Steps:

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

Nutrition Facts :

SHRIMP AND AVOCADO TZATZIKI POCKETS

Shrimp and Avocado Tzatziki Pockets image

Simple pita pockets or lettuce leaves, stuffed with a creamy, tangy, shrimp and avocado filling makes for a great meal!

Provided by A Day In the Kitchen

Categories Seafood Shellfish Shrimp

Time 50m

Yield 4

Number Of Ingredients 14

Ingredients

12 cooked shrimp, chilled
1 ripe avocado, cut into small chunks
⅓ cup Greek yogurt
¼ cup finely chopped cucumber
2 tablespoons extra-virgin olive oil
1 clove garlic, minced
2 teaspoons lemon juice
1 teaspoon lemon zest
½ teaspoon salt
¼ teaspoon chopped fresh dill
¼ teaspoon chopped fresh parsley
freshly ground black pepper to taste
4 pita bread rounds, halved
1 teaspoon sliced almonds

Steps:

Cut cooked shrimp into small pieces and mix with avocado in a bowl. Set aside in the refrigerator.
Combine yogurt, cucumber, oil, garlic, lemon juice, lemon zest, salt, dill, parsley, and pepper in a bowl and mix well. Chill for at least 30 minutes.
Mix shrimp and avocado in tzatziki dip gently. Divide mixture among pita pockets. Top with sliced almonds.

Nutrition Facts : Calories 321 calories, Carbohydrate 33.7 g, Cholesterol 33 mg, Fat 16.8 g, Fiber 4.7 g, Protein 9.9 g, SaturatedFat 3 g, Sodium 607 mg, Sugar 1.8 g

POTATO CAUSA FILLED WITH AVOCADO AND SHRIMP

Potato Causa Filled With Avocado and Shrimp image

This recipe is adapted from yanuq.com. They suggest serving with a light drizzle of passion fruit syrup.

Provided by realbirdlady

Categories Potato

Time 2h30m

Yield 8-12 serving(s)

Number Of Ingredients 14

Ingredients

4 1/2 lbs potatoes, peeled (yellow, if possible)
salt
1/4 cup lime juice (to taste)
1/2 cup vegetable oil
1/2 cup chili, finely chopped (yellow aji)
salt
pepper
1/2 cup mayonnaise
2 avocados, peeled, pitted and sliced
2 tablespoons lemon juice
30 shrimp, headed, cooked, peeled, seasoned with salt and pepper
2 tablespoons seafood cocktail sauce
4 ounces white cheese, diced
lettuce

Steps:

Cook potatoes in boiling salted water until tender. While still hot, force potatoes through a strainer or ricer.
Combine with salt, lime juice, oil and aji. Knead until mixture is soft. Add salt and pepper to taste.
Combine shrimp tails with cocktail sauce, to coat lightly.
Line a rectangular serving dish (or individual ramekins) with plastic film and cover the bottom evenly with half of the potato mixture.
Spread mayonnaise on top evenly.
Cover with avocado slices.
Season with salt and drops of lemon juice on top.
Cover with remaining potato mixture and press lightly.
Chill.
To serve, invert onto a platter and decorate with avocado slices, shrimp, cheese and lettuce.

Nutrition Facts : Calories 557.2, Fat 27.9, SaturatedFat 4.2, Cholesterol 167.4, Sodium 391.8, Carbohydrate 55.3, Fiber 9.7, Sugar 3.7, Protein 24.5

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