Santa Fe Summer Pot With Avocado And Shrimp Recipes

POTATO CAUSA FILLED WITH AVOCADO AND SHRIMP

Steps:

• Cook potatoes in boiling salted water until tender. While still hot, force potatoes through a strainer or ricer.
• Combine with salt, lime juice, oil and aji. Knead until mixture is soft. Add salt and pepper to taste.
• Combine shrimp tails with cocktail sauce, to coat lightly.
• Line a rectangular serving dish (or individual ramekins) with plastic film and cover the bottom evenly with half of the potato mixture.
• Spread mayonnaise on top evenly.
• Cover with avocado slices.
• Season with salt and drops of lemon juice on top.
• Cover with remaining potato mixture and press lightly.
• Chill.
• To serve, invert onto a platter and decorate with avocado slices, shrimp, cheese and lettuce.

SANTA FE PASTA & SHRIMP

Steps:

• In a large skillet, heat butter and oil. Add shrimp and cook about 8 minutes or until shrimp are pink and firm. Remove shrimp and set aside.
• Add peppers, onion, garlic and cilantro and saute until just barely tender. Remove vegetables and set aside.
• Add tequila to skillet (off flame) and swirl around pan. Add all seasonings and cream and simmer. Allow sauce to thicken slightly.
• Return shrimp and vegetables to skillet and toss until mixture heats well and coats shrimp with cream. Serve immediately over hot, cooked pasta. Garnish with parmesan cheese and extra cilantro leaves.