SHRIMP & AVOCADO SANDWICHES
Steps:
- Combine the cumin, garlic, salt, pepper and chile chipotle and olive oil in a bowl, place clean shrimp and mix well to combine.
- Mash the avocado in a bowl and add the cream, jalapeno, lemon juice and salt, mix well until it is smooth.
- In a skillet over medium heat, cook shrimp until they are pink, about 5 minutes.
- Spread avocado mixture on the baguette, then add lettuce leaves and shrimp, closes the bread and serve. You can toast bread if desired.
Nutrition Facts : Calories 680 cal, Carbohydrate 50 g, Fiber 9 g, Protein 33 g, SaturatedFat 11 g, Sodium 550 mg, Sugar 3 g
SHRIMP AND AVOCADO SANDWICHES
Time 10m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Peel the avocado and place the flesh in a bowl. Using the back of a spoon, coarsely mash the flesh and season with salt, pepper, and lemon juice. Spread the mixture on one side of two of the bread slices. Top with shrimp and lettuce. Spread one side of the remaining two bread slices with the mayonnaise. Set those bread slices, mayonnaise side down, on top of the sandwich. Cut in half or quarters before serving.
SHRIMP AND AVOCADO TZATZIKI POCKETS
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
AVOCADO AND SHRIMP SANDWICH TOAST
A healthy and delicious sandwich toast with a shrimp filling coupled with an avocado spread. I've also added more vegetables which makes this sandwich a healthy meal for lunch.
Provided by Pearl Ishizaki
Categories Lunch/Snacks
Time 15m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Put the shrimps in a microwave-safe bowl then add a pinch of salt and a pinch of pepper. Add a teaspoon of cornstarch and a teaspoon of sake then mix well. Cover the bowl or wrap it with a microwave-safe cling wrap then cook in the microwave for 2 minutes using 600W.
- Put the avocado in a bowl then mash using a fork. Squeeze out the juice from half of a lemon or about 1 tablespoon of lemon juice onto the avocado to prevent it from browning. Add a teaspoon of extra virgin olive oil and then season it with a pinch of salt and pepper. Mix the ingredients well until well-combined.
- Wash and then dry the green lettuce then tear it into smaller pieces about the size of the sliced bread.
- Slice the tomato thinly then place on top of a paper towel. The kitchen paper will absorb the excess liquid from the tomatoes. Let the paper towel absorb the liquid for about 10 minutes.
- Place the green lettuce on top of 2 slices of bread then add a slice of tomato. Spread the avocado mixture evenly on top of the tomato. Add some cheese on top. Arrange the shrimps evenly on top. Add some more cheese then sprinkle with a pinch of pepper.
- Preheat your sandwich maker.
- Toast it until it is brown and crispy which usually takes about 5 minutes.
Nutrition Facts : Calories 471.8, Fat 29.6, SaturatedFat 6.1, Cholesterol 72.6, Sodium 770.8, Carbohydrate 38.6, Fiber 8.4, Sugar 3.8, Protein 15.9
SHRIMP AND AVOCADO SANDWICHES
Number Of Ingredients 10
Steps:
- Butter each half of the rolls and set aside. In a medium bowl, mix the shrimp, avocado, mayonnaise, onion, and cilantro. Divide the shrimp mixture equally on the bottom half of each roll. Top with sliced tomatoes. Sprinkle lightly with salt. Add lettuce, if desired. Close the sandwiches with the roll tops. Serve. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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