Creamy Avocado And Shrimp Pie Recipes

SHRIMP IN AVOCADO CREAM SAUCE

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.

AVOCADO SHRIMP SALAD

Steps:

• Melt margarine in a skillet over medium-high heat. Add shrimp and lobster and cook until opaque, about 3 minutes on each side.
• Place tomatoes, red onion, shrimp, and lobster in a bowl; toss with olive oil. Add feta cheese and lemon pepper. Toss in avocado. Garnish the salad with chives.

CREAMY AVOCADO PIE

Steps:

• Blend avocados, sweetened condensed milk, cream cheese, lemon juice, and 1 teaspoon vanilla extract in a blender until smooth; pour into the graham cracker crust.
• Mix sour cream, sugar, and vanilla extract together in a bowl; pour over avocado filling. Refrigerate pie until set, about 4 hours.

SHRIMP SALAD WITH CREAMY AVOCADO DRESSING RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• In a medium bowl, drizzle the shrimp with oil, salt, pepper, and oregano. Toss until the shrimp are evenly coated.
• Transfer the shrimp to a roasting tray and spread into one even layer.
• Roast for 6 minutes, until the shrimp have just turned pink.
• For the dressing, place the lime juice, water, avocado, Greek yogurt, salt, and pepper in a blender and blend until smooth. Set aside.
• In a large serving bowl, toss the romaine lettuce, cherry tomatoes, bell pepper, and shrimp until well combined.
• Transfer the salad to serving bowls and drizzle on the avocado dressing.
• Enjoy!

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.

AVOCADO CREAM PIE

Steps:

• Preheat the oven to 325 degrees. To make the crust, melt the butter in a small saucepan, over low heat. Stir in the honey. Add the graham cracker crumbs and mix well. Pat the crumbs evenly onto the bottom and up the sides of a 9inch pie plate. Bake the pie shell for 12 to 15 minutes. Remove from the oven and cool. In a medium bowl, combine the condensed milk and cream cheese. Blend well with an electric mixer. Mash the avocados with the lime juice and add to the milk mixture. Add the vanilla and salt, and beat until smooth. Turn into the cooled crust. Garnish with the coconut, cover, and chill for 2 to 6 hours before serving.

CREAMY AVOCADO AND SHRIMP PIE

Steps:

• In a small bowl, combine mashed avocadoes, lemon juice, salt and pepper until well blended. Evenly spread in a 9-10 inch ceramic quiche pan or glass deep-dish pie plate. Evenly sprinkle the green onions over the avocadoes and press down gently. Layer the shrimp evenly atop the green onions and press down gently. Spread the eggs evenly over the shrimp and press down gently. Add the sour cream and lemon zest to the cream cheese and whisk until well blended/smooth. Carefully spread the cream cheese mixture evenly over the egg layer and seal to the pan edges. With the back of a spoon, make swirls in the cream cheese mixture. Cover with plastic wrap and refrigerate at least 3-4 hours. Just before serving (to prevent unsightly bleeding), evenly sprinkle minced parsley and caviar on top of the pie and arrange the twisted lemon slices. Place a fancy spoon in the pie and serve with your preference of crackers and/or breads.

CREAMY WHIPPED FETA

Steps:

• Combine feta cheese, Greek yogurt, garlic, lemon zest, and black pepper in a food processor. Pulse several times to combine. With motor running, slowly drizzle in 2 tablespoons olive oil until dip is smooth and creamy, approximately 1 minute, scraping down the sides of the bowl as needed.
• Transfer mixture to a bowl or onto a plate and top with sun-dried tomatoes, pine nuts, and parsley. Drizzle with remaining olive oil and serve.

AVOCADO PIE

Steps:

• Combine first 3 ingredients in blender.
• Blend until completely smooth.
• Pour into piecrust.
• Refrigerate at least 2 hours.
• Top with whipping cream before serving.