Companys In The Driveway Shrimp And Avocado Salsa Recipes

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COMPANY'S IN THE DRIVEWAY SHRIMP AND AVOCADO SALSA



Company's in the Driveway Shrimp and Avocado Salsa image

This is a delicious concoction that seems like it took a lot of time but you can whip up in about 10 minutes under pressure. You start with jarred salsa (whatever heat you like) and freshen it up with jalapeno, avocado, onion and shrimp. A shot of lime brightens the flavor and you're ready to hit the patio for a visit with your company. Also great to take to a cookout. Try it with the Chili-Lime Tortilla Chips.

Provided by Ma Field

Categories     Lunch/Snacks

Time 15m

Yield 5 Cups, 10 serving(s)

Number Of Ingredients 6

16 ounces salsa
1 onion, diced
1 avocado, peeled seeded and diced
4 ounces baby shrimp, thawed and peeled
2 tablespoons lime juice
tortilla chips (optional)

Steps:

  • Place shrimp in strainer and run under cold water until thawed, about 5 minutes.
  • Meanwhile, dice onion and avocado.
  • In medium bowl place salsa, onion, avocado and shrimp.
  • Squeeze lime juice over all.
  • Stir gently to combine.
  • Serve immediately with tortilla chips, if desired.

Nutrition Facts : Calories 63, Fat 3.2, SaturatedFat 0.5, Cholesterol 23.9, Sodium 381.4, Carbohydrate 6, Fiber 2.3, Sugar 2, Protein 3.8

SPICY SHRIMP CAKES WITH CORN AND AVOCADO SALSA



Spicy Shrimp Cakes With Corn and Avocado Salsa image

Make and share this Spicy Shrimp Cakes With Corn and Avocado Salsa recipe from Food.com.

Provided by hepcat1

Categories     Brunch

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 20

1 lb medium shrimp, peeled and deveined
1 cup finely chopped red bell pepper
1 tablespoon olive oil
1 garlic clove, minced
1/4 cup thinly sliced green onion
3 tablespoons mayonnaise
1 tablespoon fresh lime juice
1 1/2 teaspoons hot sauce
1/2 teaspoon sugar
1/4 teaspoon salt
1 large egg
1/4 cup finely chopped fresh cilantro
3/4 cup panko breadcrumbs, divided (Japanese breadcrumbs)
1 cup frozen white corn, thawed
3/4 cup diced peeled avocado
1/4 cup chopped fresh cilantro
3 tablespoons finely chopped red onions
2 tablespoons finely chopped seeded poblano peppers
1 tablespoon fresh lime juice
1/4 teaspoon salt

Steps:

  • Place shrimp in a food processor; pulse 10 times or until finely chopped. Set aside.
  • Heat olive oil in a large nonstick skillet over medium heat. Add bell pepper to pan, saute 3 minutes. Add garlic to pan, saute for one minute. Remove from heat. Place bell pepper mixture in a large bowl. Add shrimp, green onions and the next 6 ingredients (though egg), stirring well. Stir in cilantro and 1/4 cup panko.
  • Divide shrimp mixture into 10 equal portions, shaping each portion into a 1/2-inch-thick patty. Dredge both sides of patty in remaining panko. Chill at least one hour.
  • Heat pan over medium-high heat. Coat pan with cooking spray. Add 5 cakes to pan; cook 4 minutes on each side or until browned. Remove from pan, cover and keep warm. Repeat procedure with remaining cakes.
  • To prepare salsa, combine corn and remaining ingredients; stir gently. Serve immediately with shrimp cakes.

Nutrition Facts : Calories 393.3, Fat 15.9, SaturatedFat 2.7, Cholesterol 228.6, Sodium 756.1, Carbohydrate 34.2, Fiber 4.9, Sugar 5, Protein 29.9

FIESTA SHRIMP AND AVOCADO SALSA



Fiesta Shrimp and Avocado Salsa image

Love this!!! Another of my attempts to make a restaurant dish. We have a 21 month old and we make it a point now not to be seen in public! Just use the serrano pepper seeds to adjust the heat to your liking.

Provided by startnover

Categories     Vegetable

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 10

3 large ripe avocados, diced
3 roma tomatoes, diced
1 lb baby shrimp
4 -5 spring onions, chopped
2 large minced garlic cloves
1/4-1/3 cup chili sauce
1 serrano pepper (only use what you need)
1 lime
1/4 cup chopped cilantro
salt and pepper, to taste

Steps:

  • Mix all ingredients except for avocados.
  • Blend well to incorporate flavors.
  • Finally mix in avocados.
  • Chill till serving.
  • We serve with flour tortillas cut into triangles and deep fried till lightly browned.

Nutrition Facts : Calories 293.4, Fat 19, SaturatedFat 3, Cholesterol 148.1, Sodium 248.1, Carbohydrate 15.4, Fiber 9.4, Sugar 2.3, Protein 19.3

SHRIMP AND AVOCADO FETTUCCINE



Shrimp and Avocado Fettuccine image

Make and share this Shrimp and Avocado Fettuccine recipe from Food.com.

Provided by Kathy

Categories     < 60 Mins

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

1 tablespoon butter
1 teaspoon minced garlic
2 tablespoons minced fresh parsley
1/2 lb raw shrimp, peeled and deveined
2 tablespoons dry vermouth or 2 tablespoons white wine
3 tablespoons butter
1/2 cup heavy cream
1/4 cup parmesan cheese
1 pinch crushed red pepper flakes
1/4 teaspoon salt
1/8 teaspoon black pepper
9 ounces fettuccine pasta
1 avocado, peeled, pitted, cubed

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.

Nutrition Facts : Calories 551, Fat 33.8, SaturatedFat 16.6, Cholesterol 196.8, Sodium 697.6, Carbohydrate 42.8, Fiber 3.5, Sugar 0.5, Protein 19.5

SHRIMP AND AVOCADO SALSA



Shrimp and Avocado Salsa image

This was posted in the Houston Chronicle. It's similar to a dish served at Goode Co. Seafood restaurant. A refreshing summer treat. You can serve it with tortilla chips as an appetizer, or as a topping for grilled seafood or veggie dishes.

Provided by PanNan

Categories     Peppers

Time 30m

Yield 10-12 serving(s)

Number Of Ingredients 10

2 lbs boiled shrimp, peeled,deveined
4 -5 avocados, chopped
8 small tomatoes, chopped
1/2 cup chopped cilantro
6 green onions, chopped
2 -4 jalapenos, seeded,chopped
2 limes, juice of
1 (12 ounce) jar cocktail seafood sauce
1/4 cup ketchup
salt

Steps:

  • Combine shrimp, avocados, tomatoes, cilantro, green onions, jalapeños and lime juice in a bowl and mix gently.
  • Stir in seafood sauce, ketchup and salt.
  • Chill, covered, until serving time.
  • Garnish with a whole jalapeño.
  • Note- if you like it hotter, leave the seeds in the jalapenos.

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