PUERTO RICAN SHRIMP WITH CRISPY ONIONS & AVOCADO SALAD
Make and share this Puerto Rican Shrimp with Crispy Onions & Avocado Salad recipe from Food.com.
Provided by Millereg
Categories Lunch/Snacks
Time 2h50m
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- To prepare shrimp, add all ingredients except shrimp to a small saucepan.
- Heat to a boil and reduce by one-half.
- Let cool, add shrimp, and marinate for two hours.
- Cook the shrimp on a grill on in a grill pan for about a minute on each side (shrimp should just lose their translucency)- keep shrimp warm.
- Next prepare crispy onions.
- Heat oil in a deep fat fryer; soak onions in buttermilk, then dredge them in flour, and then fry in hot oil.
- Drain well and keep warm.
- To assemble dish, place fried onions in center of plate.
- Add three avocado slices to corners of plate, and place shrimp on avocado slices.
- Serve while warm, garnished with lemon and cilantro leaves.
Nutrition Facts : Calories 3192.2, Fat 235.7, SaturatedFat 19.2, Cholesterol 27.6, Sodium 276.4, Carbohydrate 193.7, Fiber 12.1, Sugar 67.1, Protein 23.2
GRILLED LOBSTER AND AVOCADO SALAD
Steps:
- In a medium bowl, whisk the mustard, shallots, vinegar and lime juice. Slowly whisk in the grapefruit oil and the extra-virgin olive oil. Do not worry if the dressing is not perfectly emulsified. Stir in the herbs, salt and pepper. Set the vinaigrette aside.
- Bring a large pot of salted water to boil.
- Preheat grill to high or preheat the broiler.
- Cut the avocado in half lengthwise. With a spoon carefully remove the avocado meat. Reserve the shells. Cut the avocado into 1/3-inch dice and place in a mixing bowl. Add lime juice and cover closely with plastic wrap.
- Remove the lobster meat from tail and parboil for 1 minute or until no longer translucent. Place lobster meat on the grill basting with butter just long enough to get a little grill flavor (about 1 minute per side). If cooking indoors, broil until lightly golden.
- Remove lobster from the grill and dice into approximately the same sized cubes as the avocado.
- In a large bowl, gently mix the avocado, lobster, red bell pepper, jicama and onion. Drizzle in half of the vinaigrette and carefully stir to mix evenly. Taste for seasoning and add more dressing or salt or pepper, as needed. Generously stuff the avocado shells. This can be prepared a few hours in advance and refrigerated.
- Place a bed of butter lettuce on chilled salad plates and place avocado half in center of plate. Scatter the lettuce with pine nuts, onion and tomatoes. Drizzle remaining vinaigrette over salad. Serve immediately.
ENSALADA DE CAMARONES (PUERTO RICAN SHRIMP SALAD)
Here's recipe from a booklet called "An Adventure in International Cooking" that my Mom helped compile for 4-H in Madison County (New York) back in the early 1970s. It was submitted by Awilda Heredia.
Provided by Acerast
Categories Puerto Rican
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Peel and cut potatoes in cubes.
- In a large kettle, cover potatoes with water, add the salt and bring the potatoes to a boil.
- Cook until potatoes are tender; drain and cool.
- Chop shrimp and pimentos into small pieces.
- In a large salad bowl, combine cooled potatoes, shrimp, pimentos, crushed pineapple, peas, mayonnaise, and salt (to taste).
- Garnish with olives in the form of a clock (with one at each hour and one in the middle).
- Chill before serving.
Nutrition Facts : Calories 557.2, Fat 21.1, SaturatedFat 3.1, Cholesterol 15.3, Sodium 920, Carbohydrate 84.6, Fiber 11.2, Sugar 16.2, Protein 11.1
PUERTO RICAN SHRIMP AND RICE
Bring Puerto Rico to your dining room tonight with this recipe for Puerto Rican Shrimp and Rice. With onions, green peppers, shrimp and more, this dish is full of flavor and spice. Whether you call it Asopao de Camarones or Puerto Rican Shrimp and Rice, this recipe will be a new family favorite!
Provided by My Food and Family
Categories Home
Time 40m
Yield Makes 4 servings, 2 cups each.
Number Of Ingredients 10
Steps:
- Combine seasonings in medium bowl. Add shrimp; toss to coat.
- Heat dressing in large skillet on medium-high heat. Add shrimp; cook 5 min. or until shrimp turn pink and are browned on both sides, stirring frequently. Remove shrimp from skillet; keep warm. Add onions and rice to skillet; cook 5 min. or until onions are crisp-tender. Stir in broth and water; bring to boil. Cover; reduce heat to low. Simmer 15 min. or until rice is tender.
- Add tomatoes with their liquid, the peppers, ham and shrimp; stir. Cover. Cook 5 to 10 min. or until heated through.
Nutrition Facts : Calories 400, Fat 7 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 230 mg, Sodium 1390 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 31 g
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