Shrimp And Avocado Tortilla Rounds Recipes

Steps:

• In a large bowl, combine tomatoes, tomatillos, peppers, onion, cilantro, oil, 1 tablespoon lime juice, vinegar, garlic, salt and oregano. Cover and refrigerate until chilled, at least 30 minutes. Stir in shrimp., For avocado cream, mash 1 avocado with sour cream and 1 tablespoon remaining lime juice until smooth. Cube remaining avocado and toss with remaining 1 tablespoon lime juice., To serve, arrange chips on a large platter. Top with shrimp mixture, cubed avocado, lettuce and avocado cream; serve immediately.

Steps:

• Preheat oven to 425ºF (220ºC).
• Lay the corn tortillas on a parchment paper-lined baking sheet and lightly brush both sides with olive oil.
• Bake the tortillas for 5 minutes and then flip them over continue baking another 5 minutes. The tostadas should be brown and crispy. Set the pan aside to cool.
• Roughly chop the shrimp and transfer to a bowl.
• Add the cucumber, tomato, avocado, red onion, lemon juice, lime juice, cilantro, salt, and serrano chile (optional), and stir to combine.
• Marinate for 10-15 minutes.
• Spoon the shrimp mixture onto the tostadas.
• Enjoy!

Steps:

• Cook shrimp in a 5-quart pot of boiling salted water* until just cooked through, 2 to 3 minutes, then drain in a colander.
• Whisk together vinegar, oil, capers, salt, pepper, celery seeds, and Tabasco in a large bowl, then add warm shrimp, onion, celery, and bay leaves and toss to combine. Marinate, covered and chilled, 24 hours to 2 days.
• Just before serving, discard bay leaves. Quarter, pit, and peel avocados and cut into 3/4-inch cubes. Gently stir into shrimp salad, then spoon over lettuce.
• When salting water for cooking, use 1 tablespoon salt for every 4 quarts water.

Steps:

• Fill a skillet with enough salted water to reach 1/2 inch up the side and bring the water to a boil. Add the shrimp and simmer them, covered, shaking the skillet occasionally, for 1 to 2 minutes, or until they are pink and just firm. Transfer the shrimp with a slotted spoon to a bowl of ice water, discard the shells, and halve the shrimp lengthwise, deveining them. The shrimp may be prepared up to 1 day in advance and kept covered and chilled.
• Peel and pit the avocados and in a bowl mash them with a fork. Add the salt, the cayenne, the lemon juice, and the tomatoes and combine the mixture well.
• Just before serving spread the tortilla chips with the avocado mixture, top the mixture with half a shrimp, and garnish each hors d'oeuvres with 1 of the parsley leaves if desired.

Steps:

• Preheat the oven to 400 degrees F. Heat the rice as the label directs; keep warm. Chop 1 to 2 tablespoons jalapeños; set aside. Combine the beans, corn and salsa in a large skillet over medium-high heat. Bring to a simmer and cook until thickened, 2 to 3 minutes. Stir in the shrimp and simmer until cooked through, 5 to 7 minutes. Stir in 1/4 cup cilantro, the chopped jalapenos and brine.
• Mash the avocado with the lime juice and remaining 1/4 cup cilantro in a small bowl. Season with salt and pepper.
• Warm the tortillas in the microwave until softened, 30 seconds to 1 minute. Spread the avocado mixture in the center of each tortilla. Top with some of the shrimp-bean mixture, then top with the rice. Fold in the sides of the tortillas and roll up.
• Place the burritos seam-side down on a baking sheet and bake until warmed through, about 5 minutes. Serve with sour cream, lime wedges and pickled jalapeno slices.