Chileanstyleavocadoandshrimpsalad Recipes

AVOCADO AND PRAWN/SHRIMP SALAD

Steps:

• Place iceberg lettuce leaves in a large bowl and roughly chop frisee into smaller lengths and add to bowl.
• Mix chervil, oil and lemon juice, season to taste and then add to lettuces and toss to combine.
• Divide between serving bowls.
• THOUSAND ISLAND DRESSING - combine all thousand island dressing ingreadients and season to taste and set aside.
• Cut avaocadoes in half and remove stones and using a large spoon to scoop out flesh and then slice lengthways.
• Place avocado and prawns on lettuces and season with pepper and serve with lemon wedges and dressing on the side.

EMERIL'S SHRIMP AND AVOCADO SALAD WITH REMOULADE SAUCE

Steps:

• Early in the day, make the Remoulade sauce by placing the first 11 ingredients (mayonnaise down to freshly ground black pepper) in a food processor. Process until well combined. Transfer to a non-reactive airtight container. Chill thoroughly before using. This sauce can be kept in the refrigerator for up to two days.
• Place lettuce in a large bowl. Drizzle with half of the remoulade sauce and season with salt and pepper. Toss until well combined.
• Place tomatoes in a small bowl and drizzle with olive oil, toss to combine.
• Divide the lettuce evenly between 4 plates. Place avocado halves on top of the lettuce and divide the tomatoes evenly between the plates. Toss the shrimp with the remaining remoulade sauce and place on top of the avocado. Garnish with the scallions and serve immediately.

ARTICHOKE AVOCADO SHRIMP SALAD

Steps:

• Mix the lemon, olive oil, vinegar. Add the vegetables and shrimp. Serve with pita, sour dough, or french bread.

AVOCADO AND SHRIMP THERMIDOR

Steps:

• First make the sauce. Place the milk, butter and flour in a pan.
• Bring to the boil, stirring constantly, cook for 2 minutes, then remove from the heat. Season with salt and freshly ground pepper.
• Mix the brandy into 1 cup of the freshly made white sauce (reserving the remainder for other dishes), along with the nutmeg, paprika, mustard and chives.
• Mix the shrimp with just enough of the flavoured white sauce to bind them together.
• Cut the avocadoes in half, remove the stones and squeeze over a little lemon juice.
• Preheat the grill until very hot. Pile the shrimp mix into the avocado halves, sprinkle over the Gruyere and flash under the preheated hot broiler to glaze. Serve at once, garnished with curly parsley.

CHILEAN-STYLE AVOCADO AND SHRIMP SALAD

Steps:

• Combine the water, bay leaf, allspice, lemon and salt in a saucepan over high heat.
• Bring to a boil, then decrease the heat to medium-low and add the shrimp.
• Cook for 7 to 10 minutes, until the shrimp are curled and pink. Do not overcook the shrimp, as they are significantly better if just cooked through.
• Drain the shrimp and allow to cool completely before assembling the salad.
• To prepare the sauce, rinse the anchovy fillet, pat dry with paper towels and mince.
• Combine the anchovy, parsley and mayonnaise in a bowl.
• Place a strainer over the bowl and juice the lemon over the contents.
• Add the pepper and red peppers and whisk to blend completely.
• To assemble the salad, cut the avocados in half lengthwise and remove the pits. With a large spoon, scoop out the avocado flesh and reserve the empty shells to present the salad.
• Distribute the cabbage among 4 salad plates.
• Make a hollow in the center of the cabbage and place the empty avocado shell in the hollow.
• Cut the avocado flesh into 1/2-inch cubes.
• Place the shrimp and avocado in a bowl.
• Fold the sauce into the shrimp mixture and mound the salad in the avocado shells.
• Serve immediately.