Louisiana Rice Salad With Shrimp Avocado Recipes

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EMERIL'S SHRIMP AND AVOCADO SALAD WITH REMOULADE SAUCE



Emeril's Shrimp and Avocado Salad With Remoulade Sauce image

Make and share this Emeril's Shrimp and Avocado Salad With Remoulade Sauce recipe from Food.com.

Provided by Ex-Pat Mama

Categories     Summer

Time 6h5m

Yield 4 serving(s)

Number Of Ingredients 18

1 cup mayonnaise
1/2 cup scallion, green part only finely chopped
2 tablespoons parsley, finely chopped
2 tablespoons celery, finely chopped
2 tablespoons mustard, whole-grain
2 tablespoons ketchup
1 tablespoon tomato paste
1 1/2 teaspoons garlic, minced
3 teaspoons paprika, sweet
1 teaspoon hot sauce
1/4 teaspoon black pepper, freshly ground
6 cups lettuce leaves, baby greens
16 cherry tomatoes, halved
1 tablespoon olive oil, extra virgin
2 avocados, peeled and pitted
1 1/4 lbs shrimp, peeled deveined and boiled
1/4 cup scallion, sliced thin
salt and pepper

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.

Nutrition Facts : Calories 638.4, Fat 41, SaturatedFat 5.9, Cholesterol 314, Sodium 2024, Carbohydrate 35, Fiber 10, Sugar 9.6, Protein 37.5

AVOCADO LIME RICE WITH GRILLED SHRIMP



Avocado Lime Rice With Grilled Shrimp image

This recipe combines veggies, grains, and protein for a meal that is ready in just over a half hour (including prep), and serves four.

Provided by Mary Jenny

Categories     Rice

Time 35m

Yield 4 , 4 serving(s)

Number Of Ingredients 10

2 cups minute rice premium long grain white rice
1 ripe avocado, peeled, pitted and mashed
2 tablespoons lime juice
1 teaspoon ground cumin
1/2 teaspoon salt, divided
2 tablespoons chopped fresh cilantro or 2 tablespoons parsley, divided
20 peeled and de-veined frozen shrimp, thawed (U 16-20)
2 tablespoons olive oil
1 tablespoon minced garlic
2 teaspoons lime zest

Steps:

  • Cook rice according to package directions. Meanwhile mix avocado with lime juice, cumin and half the salt and half the cilantro or parsley. Stir into rice.
  • Meanwhile, preheat grill to high, grease grate well. Toss shrimp with oil, garlic, lime zest and remaining salt. Thread evenly onto metal or soaked wooden skewers. Grill skewers, for 2 to 3 minutes per side or until shrimp start to curl and turn pink.
  • Serve rice with shrimp skewers. Garnish with remaining cilantro or parsley.

Nutrition Facts : Calories 517.5, Fat 15.3, SaturatedFat 2.2, Cholesterol 58, Sodium 561, Carbohydrate 80.2, Fiber 4.7, Sugar 0.6, Protein 14.1

LOUISIANA RICE SALAD WITH SHRIMP & AVOCADO



Louisiana Rice Salad with Shrimp & Avocado image

Make and share this Louisiana Rice Salad with Shrimp & Avocado recipe from Food.com.

Provided by Dancer

Categories     Rice

Time 20m

Yield 8 serving(s)

Number Of Ingredients 8

1 1/2 cups shrimp, cooked,shelled and deveined
1 lime, for juice and zest
1 clove garlic, crushed
1 tablespoon light soy sauce
6 cups cooked rice
1 (8 ounce) bottle light french salad dressing
8 red leaf lettuce
1 avocado, peeled and thinly sliced

Steps:

  • In a small bowl, combine shrimp, lime zest and juice, garlic and soy sauce.
  • Marinate for 30 minutes.
  • Place rice in a large bowl.
  • Add shrimp mixture and toss to combine.
  • Add French salad dressing and toss until well coated.
  • To serve, line each salad plate with a lettuce leaf.
  • Spoon rice salad in the middle.
  • Fan avocado slices to the side of salad as garnish.

Nutrition Facts : Calories 282.7, Fat 7.7, SaturatedFat 1.1, Sodium 411.2, Carbohydrate 50.8, Fiber 2.4, Sugar 7.7, Protein 4.2

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