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Shrimp Avocado Boats

salad.queen's picture
Ingredients
  Shrimp 3 Cup (48 tbs), peeled and halved lengthwise (Green Colored)
  Salt To Taste
  Fresh lemon juice 2 Tablespoon
  Worcestershire sauce 1 Dash (Original)
  Butter/Margarine 2 Tablespoon
  Dry white wine 2 Cup (32 tbs)
  Corn oil 1⁄2 Cup (8 tbs)
  White vinegar 1⁄4 Cup (4 tbs)
  Sugar 1 Tablespoon
  Brandy 1 1⁄2 Tablespoon
  Apples 1 1⁄2 , peeled, quartered and thinly sliced
  Cucumbers 1 1⁄2 , peeled, seeded and thinly sliced
  Ripe california avocados 6 , halved (Whole)
  Pepper To Taste
Directions

Marinate shrimp with salt, lemon juice and Worcestershire sauce.
Poach quickly in butter and white wine.
Do not overcook. (Shrimp are done when they begin to turn pink)
Remove from heat; cool.
Mix together oil, vinegar, sugar and brandy.
Add shrimp and poaching juice to oil-vinegar mixture.
Add apples and cucumbers; marinate 20 minutes or longer.
Scrape three-fourths of the avocado flesh out of skins; mash into a puree.
Mix pureed avocado with shrimp at the last minute.
Taste to correct seasoning, adding more salt and some pepper, if necessary.
Spoon mixture into avocado shells.
Serve as first or main course.
NOTE:
Salad is unusual but tasty. Can be made in advance.
Serve with biscuits or bread sticks for a summer meal-in-one.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Servings: 
12

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