Santa Fe Summer Pot With Avocado And Shrimp Recipes

SHRIMP WITH AVOCADOS

Steps:

• Cook shrimp in a 5-quart pot of boiling salted water* until just cooked through, 2 to 3 minutes, then drain in a colander.
• Whisk together vinegar, oil, capers, salt, pepper, celery seeds, and Tabasco in a large bowl, then add warm shrimp, onion, celery, and bay leaves and toss to combine. Marinate, covered and chilled, 24 hours to 2 days.
• Just before serving, discard bay leaves. Quarter, pit, and peel avocados and cut into 3/4-inch cubes. Gently stir into shrimp salad, then spoon over lettuce.
• When salting water for cooking, use 1 tablespoon salt for every 4 quarts water.

5-INGREDIENT SHRIMP AND AVOCADO STIR-FRY WITH LEMON

Steps:

• Heat a large skillet over medium-high heat and add 2 teaspoons oil for cooking with high-heat, such as canola, grapeseed or rice bran and heat until shimmering. Add the shrimp in a single layer and cook until they turn white halfway through, about 4 minutes. Turn the shrimp and sprinkle in the white parts of the scallions and the lemon zest; cook until the shrimp is done, about 1 minute. Reduce the heat to low and gently stir in the avocado and soy sauce. Sprinkle with freshly ground black pepper and serve with additional lemon wedges.

SHRIMP AND AVOCADO FETTUCCINE

Steps:

• Cook fettuccine and keep warm.
• In a large skilled, heat 1 tablespoon butter over medium-high heat. Add garlic and cook 1 minute.
• Add parsley, shrimp, and vermouth. Cook 2 minutes, stirring constantly until shrimp is pink. Don't overcook! Transfer to a small bowl.
• In same skillet, heat 3 tablespoons butter until melted. Reduce heat to low and add cream, parmesan, and red pepper flakes. Cook 3 minutes, stirring constantly, until cheese melts and sauce is smooth. Stir in salt and pepper.
• Serve: Place fettuccine is a service dish; add shrimp then top with avocado. Toss gently.

SHRIMP AND AVOCADO SALAD

Steps:

• Combine all ingredients in a large bowl, stirring gently to combine. Divide among serving bowls. Garnish with lime wedges if desired.

POTATO CAUSA FILLED WITH AVOCADO AND SHRIMP

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.

SANTA FE SUMMER POT WITH AVOCADO AND SHRIMP

Steps:

• 1. In a small bowl, combine the lime juice, onion, garlic, jalapeño, and spice blend. Let marinate for 10 minutes. 2. Place the tomatoes and coriander sprigs into the bowl of a food processor, and pulse until the mixture is chunky. Add the onion mixture, and pulse five times. 3. Divide the cucumber, avocado, and shrimp among four bowls. Spoon the tomato blend into the bowls. Garnish with the crushed tortilla chips and lime wedges.