Boiled Shrimp with Creamy Buttermilk Avocado Sauce
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- 2 lb
- shrimp peeled and deveined large cooked with tails 26/30
- 2 tsp
- creole seasoning
- 1 pkg
- mixed baby greens, thoroughly washed
- 4 tsp
- hot sauce (optional)
- 1 c
- avocado, chopped
- 2 Tbsp
- fresh parsley, chopped
- green onions, finely chopped
- 2 Tbsp
- lemon juice
- salt to taste
- pepper to taste
CREAMY BUTTERMILK-AVOCADO SAUCE
1Bring 2 quarts of water to boil. Add shrimp and cook 3 to 4 min. or until they just turn pink . If using frozen shrimp, just thaw under warm water and boil about 30 sec. ( I use the frozen, pre cooked shrimp).
2Drain shrimp and run under cool running water. Place in a small bowl.
3Fill a medium bowl with ice. Place small bowl of shrimp on the ice. cover and chill 1 hr. to 24 hrs.
4Squeeze lemon juice over shrimp, watch seeds ! Drizzle with hot sauce if using, add Creole seasoning (I use Emiril's ) toss to coat. Serve on a bed of mixed greens and the Creamy Buttermilk-Avocado Sauce.
6In a food processor or blender Process avocado, parsley, onion and lemon juice 30 seconds or till smooth.
7Season to taste with salt and pepper.
8Serve with shrimp
9You may store this with plastic wrap on top (make sure wrap is touching surface to prevent discoloration) in the refrigerator for up to two days.