Spicy Shrimp With Avocado Puree Recipes

GRILLED CILANTRO-LIME SHRIMP WITH SPICY HASS AVOCADO PUREE

Grilled Cilantro-Lime Shrimp With Spicy Hass Avocado Puree image

Make and share this Grilled Cilantro-Lime Shrimp With Spicy Hass Avocado Puree recipe from Food.com.

Provided by DailyInspiration

Categories Lunch/Snacks

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

2 limes, juiced and zested
1/2 cup cilantro, fresh, roughly chopped
1 teaspoon cumin, ground
4 tablespoons olive oil, extra virgin
2 lbs large shrimp, peeled and deveined, tails intact
fresh cilantro stem, for garnish
3 ripe avocados, scooped out
3 tablespoons fresh lime juice
3/4 cup sour cream (can use light)
1 jalapeno, seeded and minced
salt

Steps:

In a large mixing bowl, combine the lime juice and zest, cilantro, cumin and oil and whisk well. Add the shrimp and toss to coat. Do not marinate shrimp longer than 5 minutes or the lime juice will begin cooking the shrimp.
Preheat a barbecue or grill pan to medium-high heat. Season the shrimp with salt and pepper to taste and grill for 2-3 minutes on each side or until lightly charred and cooked through, making sure not to overcook the shrimp. Remove the cooked shrimp from the grill and place on a serving platter, with a small serving bowl of the Spicy Hass Avocado Puree. Garnish the shrimp with fresh sprigs of cilantro and serve.
Avocado Puree: Add the avocado, lime juice, sour cream and jalapeno to a blender and puree until smooth, scraping the sides of the blender as needed. Season with salt to taste. Place in a covered, airtight container and refrigerate until serving.

SPICY SHRIMP AND AVOCADO SALAD

Spicy Shrimp and Avocado Salad image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 11

Ingredients

1 1/2 pounds large frozen shrimp, thawed, shelled and deveined
1 head romaine lettuce, washed and drained
2 Tbsp. chopped fresh chives
1/3 cup chopped fresh cilantro
1 tablespoon chopped jalapenos or a pinch cayenne, optional
1/4 cup fresh lime juice
1/2 cup olive oil
1 small shallot, minced
1 small ripe Haas avocado, peeled, pitted and cubed just before cooking
Kosher salt
Freshly ground black pepper

Steps:

Dice the romaine into bite sized pieces, place in large salad bowl and set aside. In a medium non-stick pan heat the olive oil. Add the avocado and saute for 5 minutes. Remove the avocado with a slotted spoon and set aside in a bowl. Pour out all but 2 tablespoons of avocado oil into a small bowl, and reserve.
Add the minced shallot to the skillet and return to medium heat. Cook, stirring until shallots begin to soften (about 30 seconds). Add the shrimp, salt and pepper and jalapenos or cayenne, if using, and saute until shrimp are cooked through (3-4 minutes).
Remove from heat and spoon the shrimp into the bowl with the Avocado pieces. Add the chives and cilantro and fold together gently, just to combine the ingredients. With a rubber spatula, scrape any remaining oil in the skillet into the bowl with the reserved avocado oil. Whisk in the lime juice and salt and pepper to taste to make a dressing. Toss some of the dressing with the romaine until the lettuce is nicely coated, divide among serving plates. Top the lettuce with hot shrimp mixture, drizzle with additional dressing, garnish with cilantro and serve.

SPICED SHRIMP WITH AVOCADO OIL

Spiced Shrimp With Avocado Oil image

This is a great flavorful quick and easy main dish. It would be good served with spanish rice, black beans.. sliced avocado.. Nice and lite... It's also from the May 2004 issues of Cooking Light Magazine

Provided by Irish in the City

Categories Very Low Carbs

Time 13m

Yield 5 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 lbs medium shrimp, peeled and deveined
1 teaspoon sugar
1/4 teaspoon kosher salt
1 tablespoon chili powder
1/2 teaspoon cumin
1/2 teaspoon ground coriander
1/2 teaspoon oregano
1 1/2 tablespoons avocado oil
lime wedge

Steps:

Sprinkle shrimp with sugar and salt.
Combine chili powder, cumin, coriander, and oregano.
Lightly coat shrimp with spice mixture.
Heat a large nonstick skillet over medium to high heat.
Add 1 teaspoon oil and half the shrimp; saute 4 mins or until done.
Remove from pan.
Repeat procedure with 1 teaspoon oil and remaining shrimp.
Place shrimp in a platter, drizzle with remaining oil over shrimp.
Serve with lime wedges.

SHRIMP IN AVOCADO CREAM SAUCE

Shrimp in Avocado Cream Sauce image

I invented this to get a thick, creamy sauce without flour. Feel free to use pre-packaged guacamole instead of mashed avocados.

Provided by BrooklynRD

Categories Seafood Shellfish Shrimp

Time 15m

Yield 2

Number Of Ingredients 6

Ingredients

¼ cup butter
2 cloves garlic, finely chopped
½ cup heavy cream
½ cup mashed ripe avocado
½ pound large shrimp, peeled and deveined
ground black pepper to taste

Steps:

Melt the butter in a saucepan over low heat, stir in the garlic, and cook 1 to 2 minutes until soft but not browned. Pour in the cream and bring to a simmer. Whisk in the avocado until smooth, return to a simmer, and add the shrimp.
Cook over medium-low heat just until the shrimp have turned opaque, 5 to 7 minutes. Sprinkle with black pepper, and serve hot.

Nutrition Facts : Calories 594.1 calories, Carbohydrate 7.9 g, Cholesterol 315.1 mg, Fat 54.4 g, Fiber 4 g, Protein 21.4 g, SaturatedFat 29.8 g, Sodium 389 mg, Sugar 0.5 g

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