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Shrimp Salad On Avocado Halves

chef.alexande's picture
Ingredients
  Canned shrimp 17 1⁄4 Ounce (3 Cans, 5 3/4 Cans Each / 3 Cups)
  Chopped celery 1 Cup (16 tbs)
  Chopped olives 2 Tablespoon
  Capers 1 Tablespoon
  Mayonnaise/Cooked salad dressing 2 Tablespoon (Adjust Quantity As Needed)
  Chili sauce 1 Tablespoon
  Worcestershire sauce 1 Teaspoon
  Dry mustard 1⁄8 Teaspoon
  Avocados 3
  Lemon juice 1 Tablespoon
  Watercress 1⁄2 Cup (8 tbs)
  Green pepper 1 Large
  Lettuce 1
Directions

GETTING READY
1) De-vein shrimp and clean it.
2) Half the avocados lengthwise and remove seeds and skin.
3) Remove stem end and core of green pepper.

MAKING
4) Combine celery, olives, and capers with shrimp.
5) Blend 1/3 cup mayonnaise or salad dressing with chili sauce, Worcestershire sauce, and mustard.
6) Mix this mixture with shrimp mixture.
7) Apply lemon juice over avocados and stuff them with shrimp mixture, garnishing with watercress.
8) Using mayonnaise or salad dressing, fill pepper.
9) Arrange pepper on lettuce and surround it with avocado halves.
10) Keep the salad in fresh-food compartment of refrigerator to allow chilling.

SERVING
11) Serve cold.

Recipe Summary

Difficulty Level: 
Very Easy
Course: 
Appetizer
Method: 
Blending
Dish: 
Salad
Ingredient: 
Shrimp
Interest: 
Gourmet
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
4

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