Shrimp Avocado Hoagies Recipes

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.

SHRIMP AVOCADO HOAGIES

Steps:

• In large mixing bowl combine shrimp, avocados, carrots, and salad dressing.
• Halve hoagie buns.
• Using a spoon, slightly hollow bottoms and tops of hoagie buns, leaving 1/2-inch shell. Discard excess bread.
• Toast buns.
• Spoon shrimp mixture into hoagie buns. Serve with lemon wedges.

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 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.

AVOCADO-SHRIMP SALAD

Steps:

• Stir together avocadoes, tomatoes, onion, and shrimp in a large bowl. Season to taste with salt and pepper. Stir in lime juice. Serve cold.

SHRIMP AND AVOCADO SALAD

Steps:

• In a bowl, mix the shrimp, chives, mayonnaise, Worcestershire sauce, and chili sauce. Season with salt.
• Mound the shrimp mixture into avocado halves, and sprinkle with lemon juice. Place avocado halves on Bibb lettuce leaves that have been dusted with paprika. Garnish with strips of pimento to serve.

SHRIMP & AVOCADO SALADS

Steps:

• In a large skillet, cook the shrimp, garlic, chili powder, salt and cumin in oil over medium heat for 3-4 minutes or until shrimp turn pink; set aside., In a large bowl, combine the romaine, corn, peas and red pepper; divide among 4 serving plates. Top each with shrimp and avocado. In a small bowl, whisk the vinaigrette ingredients; drizzle over salads.