Avocados Stuffed With Shrimp Rémoulade Recipes

Steps:

• Using a paring knife, trim rind off lemon in wide strips, then cut lemon in half and squeeze juice into a small bowl.
• Set rind and juice aside.
• Whisk together egg, mustard, horseradish, 1 teaspoons salt, and paprika in a medium mixing bowl.
• Gradually add oil in a slow, steady stream, while whisking constantly, until oil is incorporated and mixture is emulsified.
• Stir in vinegar, garlic, parsley, celery, shallots, bay leaf, worcestershire, and the reserved lemon rind and juice.
• Add Tabasco to taste, cover with plastic wrap, and refrigerate rémoulade for at least 6 hours or overnight.
• Remove and discard lemon rind and bay leaf.
• Bring a medium pot of salted water to a boil over high heat.
• Add shrimp and cook until they begin to float and are just cooked through, 3-5 minutes.
• Drain, then plunge into a large bowl of ice water to chill, and drain again.
• Add shrimp to rémoulade.
• Divide romaine leaves among eight chilled salad plates, then rest an avocado half, cut side up, on lettuce, and spoon shrimp and rémoulade over each.
• Serve with sliced French bread, if you like.

Steps:

• In a small bowl, combine the first 11 ingredients. Spoon into avocado halves. Serve immediately.

Steps:

• In a bowl, mix together the shrimp, crabmeat, mayonnaise, chopped parsley, chopped radishes, chopped celery, shallots, lemon juice, cayenne, 1/2 teaspoon salt and a few grinds of pepper.
• Halve and seed the avocados. Use a spoon to scoop out most of the flesh, leaving 1/4 inch behind. Chop the avocado flesh and gently mix it into the seafood salad. Add salt and pepper to taste. Spoon the seafood salad into the avocado halves.
• Toss the arugula with the sliced celery, sliced radishes, parsley leaves, olive oil and a pinch of salt. Divide among 8 plates; nestle the avocado halves on top. Serve with lemon wedges on the side.

Steps:

• In a large bowl, place the shrimp, tomato, onion, cilantro, Miracle Whip, and lime juice. Stir gently until well mixed. Add salt and pepper to taste.
• Cut the avocados in half lengthwise and remove the pits. Place one avocado half on each of 8 small plates. Fill each half with a heaping scoop of the shrimp salad and serve.

Steps:

• Using a medium sized bowl, mix mayonnaise, rice vinegar, parsley, dill weed, salt, onion powder, and pepper until smooth.
• Mix in the shrimp, olives, celery, and onion.
• Allow salad to marinate at least 1 hour.
• Shortly before serving, cut avocados in half lengthwise and carefully remove the pits leaving the skins intact.
• Cut a small sliver of avocado off each half so that it will lie flatter on serving plate.
• Carefully remove several tablespoons of pulp, cut into bite size pieces, and RESERVE 4 tablespoons of pulp for garnish.
• Mix majority of pulp with shrimp mixture.
• Lay one piece of Bibb lettuce on each serving plate, add avocado shell, and spoon shrimp mixture into the avocado halves.
• Sprinkle paprika on.
• Garnish by dividing RESERVED pulp between portions.

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.