Boiled Shrimp with Creamy Buttermilk Avocado Sauce

Angela Gray

By
@angiemath

I found this recipe in a magazine many summers ago and I changed it up to suit my family's taste. The shrimp are served chilled and are so nice on a hot day when you want something cool and easy. The Creamy Buttermilk-Avocado Sauce is so good and it accents the shrimp beautifully! Blessings, Enjoy !


Featured Pinch Tips Video

Comments:

Serves:

10-12

Prep:

10 Min

Ingredients

2 lb
shrimp peeled and deveined large cooked with tails 26/30
2
lemons
2 tsp
creole seasoning
1 pkg
mixed baby greens, thoroughly washed
4 tsp
hot sauce (optional)

CREAMY BUTTERMILK-AVOCADO SAUCE

1 c
buttermilk
1
avocado, chopped
2 Tbsp
fresh parsley, chopped
2
green onions, finely chopped
2 Tbsp
lemon juice
salt to taste
pepper to taste

Directions Step-By-Step

1
Bring 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).
2
Drain shrimp and run under cool running water. Place in a small bowl.
3
Fill a medium bowl with ice. Place small bowl of shrimp on the ice. cover and chill 1 hr. to 24 hrs.
4
Squeeze 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.
5
THE SAUCE
6
In a food processor or blender Process avocado, parsley, onion and lemon juice 30 seconds or till smooth.
7
Season to taste with salt and pepper.
8
Serve with shrimp
9
You 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.

About this Recipe