Boiled Shrimp with Creamy Buttermilk Avocado Sauce

1
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 !

Rating:
★★★★★ 2 votes
Comments:
Serves:
10-12
Prep:
10 Min

Ingredients

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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

How to Make Boiled Shrimp with Creamy Buttermilk Avocado Sauce

Step-by-Step

  • 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.
  • 5THE 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.

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