Avocados were only 3 for a dollar the other day. Waiting for them to
ripen I've been considering what to do and conceived the notion of
filling avocado halves with shrimp salad. I've made shrimp salad
before but it lacked pizazz so I thought I'd see if anyone has a
version that would go well with/in avocado. I'm thinking of something
that can just be served with just a squeeze of lemon or lime.....Any
proven recipes out there? -aem

aem wrote:
> Avocados were only 3 for a dollar the other day. Waiting for them to
> ripen I've been considering what to do and conceived the notion of
> filling avocado halves with shrimp salad. I've made shrimp salad
> before but it lacked pizazz so I thought I'd see if anyone has a
> version that would go well with/in avocado. I'm thinking of something
> that can just be served with just a squeeze of lemon or lime.....Any
> proven recipes out there? -aem

Shrimp w green goddess dressing, and celery for crunch. Served in
avocado shell. I used to do a similar thing with crab, so I am
thinking it would also be good with shrimp.

--
Jean B.

Jean B. > wrote:

>Shrimp w green goddess dressing, and celery for crunch. Served in
>avocado shell. I used to do a similar thing with crab, so I am
>thinking it would also be good with shrimp.

What exactly is meant by an avocado shell?

Steve

On Nov 18, 1:12*pm, aem > wrote:
> Avocados were only 3 for a dollar the other day. *Waiting for them to
> ripen I've been considering what to do and conceived the notion of
> filling avocado halves with shrimp salad. *I've made shrimp salad
> before but it lacked pizazz so I thought I'd see if anyone has a
> version that would go well with/in avocado. *I'm thinking of something
> that can just be served with just a squeeze of lemon or lime.....Any
> proven recipes out there? * *-aem

One of the things I found Shrimp Salad needs is celery seed, but with
fresh celery, maybe not..... I don't have a specific recipe.

Steve Pope wrote:
> Jean B. > wrote:
>
>> Shrimp w green goddess dressing, and celery for crunch. Served in
>> avocado shell. I used to do a similar thing with crab, so I am
>> thinking it would also be good with shrimp.
>
> What exactly is meant by an avocado shell?



If you get an avocado shrimp salad in a restaurant around it is usually
a peeled half avocado with a spoonful of shrimp salad where the pit was.
It is usually pretty disappointing. When my wife ordered one in a
hotel restaurant near in Verdun France it was an entire avocado sliced
and laid in a circle around a pile of shrimp salad and a dozen peel and
eat shrimp on top. It was supposed to be the appetizer, but by the time
she finished it she was stuffed, and it was too late to cancel the steak
that she had ordered.

Steve Pope wrote:
> Jean B. > wrote:
>
>> Shrimp w green goddess dressing, and celery for crunch. Served in
>> avocado shell. I used to do a similar thing with crab, so I am
>> thinking it would also be good with shrimp.
>
> What exactly is meant by an avocado shell?
>
> Steve

Half and avocado with the pit removed. One could also serve such
things on peeled slices.

--
Jean B.

Dave Smith wrote:
> Steve Pope wrote:
>> Jean B. > wrote:
>>
>>> Shrimp w green goddess dressing, and celery for crunch. Served in
>>> avocado shell. I used to do a similar thing with crab, so I am
>>> thinking it would also be good with shrimp.
>>
>> What exactly is meant by an avocado shell?
>
>
>
> If you get an avocado shrimp salad in a restaurant around it is usually
> a peeled half avocado with a spoonful of shrimp salad where the pit was.
> It is usually pretty disappointing. When my wife ordered one in a
> hotel restaurant near in Verdun France it was an entire avocado sliced
> and laid in a circle around a pile of shrimp salad and a dozen peel and
> eat shrimp on top. It was supposed to be the appetizer, but by the time
> she finished it she was stuffed, and it was too late to cancel the steak
> that she had ordered.

Eerm, I wasn't envisioning a microscopic amount of shrimp salad.

--
Jean B.

On Nov 18, 12:12*pm, aem > wrote:
> Avocados were only 3 for a dollar the other day. *Waiting for them to
> ripen I've been considering what to do and conceived the notion of
> filling avocado halves with shrimp salad. *I've made shrimp salad
> before but it lacked pizazz so I thought I'd see if anyone has a
> version that would go well with/in avocado. *I'm thinking of something
> that can just be served with just a squeeze of lemon or lime.....Any
> proven recipes out there? * *-aem

Shrimp dip is great with a little Worcestershire sauce and some chili
powder. I might experiment with a small amount of the mix and see if
that's good - maybe with just the chili powder .... sounds good to
me. ;-)

N.

On Nov 18, 12:12*pm, aem > wrote:
> Avocados were only 3 for a dollar the other day. *Waiting for them to
> ripen I've been considering what to do and conceived the notion of
> filling avocado halves with shrimp salad. *I've made shrimp salad
> before but it lacked pizazz so I thought I'd see if anyone has a
> version that would go well with/in avocado. *I'm thinking of something
> that can just be served with just a squeeze of lemon or lime.....Any
> proven recipes out there? * *-aem

Shrimp "Cocktail" with Spicy Horseradish Salsa. The one I made was
served in a cocktail glass: Shrimp, cubed avocado, a little diced
celery and some minced red/yellow/orange/green bell peppers and some
sliced scallions all squirted with a little lemon (so the avocados
don't brown) and the salsa was either spooned on or passed. I really
love horseradish, but your favorite salsa (green? red? hot? mild?
chipotle?) would be fine.
Lynn in Fargo
Eats avocados with a spoon when the ones in the store look good and I
can afford them.

On Nov 18, 10:43 am, Dave Smith > wrote:
> [snip] .... When my wife ordered one in a
> hotel restaurant near in Verdun France it was an entire avocado sliced
> and laid in a circle around a pile of shrimp salad and a dozen peel and
> eat shrimp on top. It was supposed to be the appetizer, but by the time
> she finished it she was stuffed, and it was too late to cancel the steak
> that she had ordered.

I like this idea for service better than the big mound in a half
avocado that I was envisioning. Might still limit it to half an
avocado, sliced, but with a good-sized portion of shrimp. Speaking of
the shrimp, should I buy a medium size instead of the usual large that
I get for other uses? I'm now thinking small dice of celery and red
bell pepper but still undecided about the dressing. -aem

aem wrote:
> Avocados were only 3 for a dollar the other day. Waiting for them to
> ripen I've been considering what to do and conceived the notion of
> filling avocado halves with shrimp salad. I've made shrimp salad
> before but it lacked pizazz so I thought I'd see if anyone has a
> version that would go well with/in avocado. I'm thinking of something
> that can just be served with just a squeeze of lemon or lime.....Any
> proven recipes out there? -aem

How about Mexican shrimp cocktail?

It is usually a mixture of cooked shrimp, tomato, onion, avocado and
lime juice with maybe a little cilantro. You can Google for recipes.
This one looks fairly authentic.

http://www.grouprecipes.com/15290/me...-cocktail.html

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

aem wrote:
>
> Avocados were only 3 for a dollar the other day. Waiting for them to
> ripen I've been considering what to do and conceived the notion of
> filling avocado halves with shrimp salad. I've made shrimp salad
> before but it lacked pizazz so I thought I'd see if anyone has a
> version that would go well with/in avocado. I'm thinking of something
> that can just be served with just a squeeze of lemon or lime.....Any
> proven recipes out there? -aem

Make your best well-seasoned vinaigrette, marinate the shrimp and scoop
the lot into the avocado halves.

"aem" > wrote in message
...
| Avocados were only 3 for a dollar the other day. Waiting for them to
| ripen I've been considering what to do and conceived the notion of
| filling avocado halves with shrimp salad. I've made shrimp salad
| before but it lacked pizazz so I thought I'd see if anyone has a
| version that would go well with/in avocado. I'm thinking of something
| that can just be served with just a squeeze of lemon or lime.....Any
| proven recipes out there? -aem

Since no one has suggested it yet, why don't you take a look at any
of the recipes for Crab Louis, substituting chopped up shrimp for the
crab. They have a good amount of pizzazz, being a mayo/chili sauce/
citrus/hot sauce mixture, and would go beautifully with avocados or
on a spread of avocados and lettuce. By the time the sauce is finished
the difference between shrimp and crab is minimal.

pavane

Lynn from Fargo > wrote in news:3247d120-0b2c-4bd1-92a7-
:

> Shrimp "Cocktail" with Spicy Horseradish Salsa. The one I made was
> served in a cocktail glass: Shrimp, cubed avocado, a little diced
> celery and some minced red/yellow/orange/green bell peppers and some
> sliced scallions all squirted with a little lemon (so the avocados
> don't brown) and the salsa was either spooned on or passed. I really
> love horseradish, but your favorite salsa (green? red? hot? mild?
> chipotle?) would be fine.
> Lynn in Fargo
> Eats avocados with a spoon when the ones in the store look good and I
> can afford them.


Lynn,

That stirs up ideas of a "'Phargo' Shrimpsteak."

Saute 1/2 pound of small or bay shrimp in vegetable oil, combine with a
few tablespoons of medium diced sauted onions, a sprinkle of minced
garlic. Gather up on the grill to line up to fit a 10" hoagie roll, drop
a half diced avocado on top of that, cover with a 80% split open soft
Amoroso roll, press down while bunching it to pack it tightly together,
deftly spatula turn it on it's back in your hand, place on butcher's
paper and add a good swipe of spicy creamy horseradish sauce (think
"Cheez-Whiz"), wrap it up and serve for $10. "NEXT?"

Best,

Andy

"aem" wrote

> Avocados were only 3 for a dollar the other day. Waiting for them to
> ripen I've been considering what to do and conceived the notion of
> filling avocado halves with shrimp salad. I've made shrimp salad
> before but it lacked pizazz so I thought I'd see if anyone has a
> version that would go well with/in avocado. I'm thinking of something
> that can just be served with just a squeeze of lemon or lime.....Any
> proven recipes out there? -aem

I had one at a friend's place. It wasnt in an avocado but I think it would
match up.

It was sour cream, chopped shrimp, and used a pre-made cajun seasoning (Like
Tony C's). She had just a touch of chopped raw onion and a few chopped
black olives in it too.

Maybe?

On Wed, 18 Nov 2009 10:12:03 -0800 (PST), aem >
wrote:

>Avocados were only 3 for a dollar the other day. Waiting for them to
>ripen I've been considering what to do and conceived the notion of
>filling avocado halves with shrimp salad. I've made shrimp salad
>before but it lacked pizazz so I thought I'd see if anyone has a
>version that would go well with/in avocado. I'm thinking of something
>that can just be served with just a squeeze of lemon or lime.....Any
>proven recipes out there? -aem

This is more complicated than stuffing an avocado and squeezing lime
over it (or in my case drizzling Italian dressing on it).

Southwestern Shrimp Salad

Yield: 4 Servings
Dressing

4 green onions; chopped
1 c fresh cilantro; chopped
1 c fresh lime (or lemon) juice
2 t olive oil
1 t sugar
1 jalapeno chili; chopped
1 t salt
Salad

1 1/2 c frozen corn; thawed
1 can (15 oz.) black beans; rinsed
1 avocado; peeled, diced
1 red bell pepper; diced
3/4 c red onion; diced
1 1/4 lb medium sized cooked shrimp; peeled and deveined
1 head of red leaf lettuce, washed

Blend dressing ingredients in blender or food processor until smooth.

Combine corn, black beans, zucchini, avocado, red pepper and red onion
in large bowl. Reserve a few shrimp for garnish. Cut the remaining
shrimp crosswise into 1/2 inch thick rounds, add to the corn mixture.
Toss salad with dressing. Cover and refrigerate for at least 1 hour.

Place whole or torn lettuce leaves on a large dish. Top with salad.
Garnish with whole shrimp, cilantro sprigs and lime wedges.

Recipe inspired by: Gourmet Magazine


--
I love cooking with wine.
Sometimes I even put it in the food.

sf > wrote:

>1 1/4 lb medium sized cooked shrimp; peeled and deveined

So what type / quality level of shrimp do you use in
such a salad? Shrimp is really variable in my experience.

I suspect the best might be line-caught shrimp, sauteed
and then peeled/deveined. Lots of work for a lot of people
though. (Boiled instead of sauteed might be okay,
but IME boiled shrimp are more rubbery, as are pre-cooked.)

Steve

On Thu, 19 Nov 2009 04:56:43 +0000 (UTC),
(Steve Pope) wrote:

>sf > wrote:
>
>>1 1/4 lb medium sized cooked shrimp; peeled and deveined
>
>So what type / quality level of shrimp do you use in
>such a salad? Shrimp is really variable in my experience.
>
>I suspect the best might be line-caught shrimp, sauteed
>and then peeled/deveined. Lots of work for a lot of people
>though. (Boiled instead of sauteed might be okay,
>but IME boiled shrimp are more rubbery, as are pre-cooked.)
>
>Steve

We get good quality shrimp here, so I buy what's a good price at
the time. If I don't feel like peeling, I'll buy a bag of preshelled
shrimp and if I buy bigger shrimp, I cut them into rounds about a half
and inch long.

FYI: I don't have a problem with precooked shrimp, probably because I
don't reheat them.

My issue with shrimp is having them taste like the sea. To do that,
I'll soak them in acidulated water, rinse and then give them a long
soak in salted water. I usually do that with raw shrimp, but it works
with precooked too.

--
I love cooking with wine.
Sometimes I even put it in the food.

aem wrote:
> Avocados were only 3 for a dollar the other day. Waiting for them to
> ripen I've been considering what to do and conceived the notion of
> filling avocado halves with shrimp salad. I've made shrimp salad
> before but it lacked pizazz so I thought I'd see if anyone has a
> version that would go well with/in avocado. I'm thinking of something
> that can just be served with just a squeeze of lemon or lime.....Any
> proven recipes out there? -aem

This may be too late for you, but I love shrimp salad that's just
shrimp, a little Thai sweet chili sauce, some sliced green onion, and
either avocado or mango.

(Gratuitous pic at
http://pics.livejournal.com/serenejo...llery/00015q4c )

Serene

On Thu, 19 Nov 2009 04:56:43 +0000 (UTC),
(Steve Pope) wrote:

>sf > wrote:
>
>>1 1/4 lb medium sized cooked shrimp; peeled and deveined
>
>So what type / quality level of shrimp do you use in
>such a salad?

For shrimp salad with so many over powering ingredients using fresh
shrimp is kind of a waste, especially for feeding lots of people...
for such a recipe I'd go with the lest expensive frozen precooked I
could find. Were I making a shrimp salad with just a simple dressing
like mildly doctored mayo then I'd use fresh shrimp.

brooklyn1 wrote:
> For shrimp salad with so many over powering ingredients using fresh
> shrimp is kind of a waste, especially for feeding lots of people...
> for such a recipe I'd go with the lest expensive frozen precooked I
> could find. Were I making a shrimp salad with just a simple dressing
> like mildly doctored mayo then I'd use fresh shrimp.

Now I am imagining chipotle-lime mayo (not too spicy).

--
Jean B.

On Wed, 18 Nov 2009 18:34:53 +0000 (UTC),
(Steve Pope) wrote:

>Jean B. > wrote:
>
>>Shrimp w green goddess dressing, and celery for crunch. Served in
>>avocado shell. I used to do a similar thing with crab, so I am
>>thinking it would also be good with shrimp.
>
>What exactly is meant by an avocado shell?

It seems to mean different things to different people.

Here's one that's really a shell. I'd prefer to mound the salad on an
avocado half myself.

http://www.cooks.com/rec/view/0,1845...225202,00.html

Lou

On Wed, 18 Nov 2009 12:31:49 -0800 (PST), aem >
wrote:

>On Nov 18, 10:43 am, Dave Smith > wrote:
>> [snip] .... When my wife ordered one in a
>> hotel restaurant near in Verdun France it was an entire avocado sliced
>> and laid in a circle around a pile of shrimp salad and a dozen peel and
>> eat shrimp on top. It was supposed to be the appetizer, but by the time
>> she finished it she was stuffed, and it was too late to cancel the steak
>> that she had ordered.
>
>I like this idea for service better than the big mound in a half
>avocado that I was envisioning. Might still limit it to half an
>avocado, sliced, but with a good-sized portion of shrimp. Speaking of
>the shrimp, should I buy a medium size instead of the usual large that
>I get for other uses? I'm now thinking small dice of celery and red
>bell pepper but still undecided about the dressing. -aem

I'd go with small shrimp myself. If you can get ramiro or ancient
peppers they are great in shrimp or crab salad.

http://www.hedonsalads.co.uk/recipes...ers/index.html

I don't have a recipe but I google crab or shrimp stuffed tomato and
just wing it with what I have on hand and what I'm in the mood for.
The salad can go on either.

Lou

In article >,
sf > wrote:

> My issue with shrimp is having them taste like the sea. To do that,
> I'll soak them in acidulated water,

How do you make that?
Lemon, Lime, Vinegar, what?

How much to what amount of water?
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

In article >,
brooklyn1 > wrote:

> On Thu, 19 Nov 2009 04:56:43 +0000 (UTC),
> (Steve Pope) wrote:
>
> >sf > wrote:
> >
> >>1 1/4 lb medium sized cooked shrimp; peeled and deveined
> >
> >So what type / quality level of shrimp do you use in
> >such a salad?
>
> For shrimp salad with so many over powering ingredients using fresh
> shrimp is kind of a waste, especially for feeding lots of people...
> for such a recipe I'd go with the lest expensive frozen precooked I
> could find. Were I making a shrimp salad with just a simple dressing
> like mildly doctored mayo then I'd use fresh shrimp.

I have to agree with this.
IMHO shrimp has it's own very rich flavor. To overpower it with too many
other flavors makes it pointless to pay the price for shrimp. May as
well use chicken.

I'd just saute' the fresh shrimp with a little butter, olive oil, lemon
peel, black pepper and a smidge of garlic like I usually do, then chop
it coarsely and add a little plain mayo. Period.

Served with Avocado, this should be good, and well flavored.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

On Fri, 20 Nov 2009 15:43:34 -0600, Omelet >
wrote:

>In article >,
> sf > wrote:
>
>> My issue with shrimp is having them taste like the sea. To do that,
>> I'll soak them in acidulated water,
>
>How do you make that?
>Lemon, Lime, Vinegar, what?
>
>How much to what amount of water?

No recipe, I just eyeball it. Sometimes I use lemon, sometimes
vinegar. I'd say the juice of 1/4 lemon or 1t vinegar per quart or
two of water. You have to be careful not to over acidulate the water
or the shrimp will taste like lemon or vinegar. Short soak (less than
5 minutes) in the acidulated water, longer soak (maybe 10 minutes) in
salted water. I don't time the soaking either because I am doing
other things while I do that.


--
I love cooking with wine.
Sometimes I even put it in the food.

On Fri, 20 Nov 2009 15:47:57 -0600, Omelet >
wrote:

>In article >,
> brooklyn1 > wrote:
>
>> On Thu, 19 Nov 2009 04:56:43 +0000 (UTC),
>> (Steve Pope) wrote:
>>
>> >sf > wrote:
>> >
>> >>1 1/4 lb medium sized cooked shrimp; peeled and deveined
>> >
>> >So what type / quality level of shrimp do you use in
>> >such a salad?
>>
>> For shrimp salad with so many over powering ingredients using fresh
>> shrimp is kind of a waste, especially for feeding lots of people...
>> for such a recipe I'd go with the lest expensive frozen precooked I
>> could find. Were I making a shrimp salad with just a simple dressing
>> like mildly doctored mayo then I'd use fresh shrimp.
>
>I have to agree with this.
>IMHO shrimp has it's own very rich flavor. To overpower it with too many
>other flavors makes it pointless to pay the price for shrimp. May as
>well use chicken.
>
>I'd just saute' the fresh shrimp with a little butter, olive oil, lemon
>peel, black pepper and a smidge of garlic like I usually do, then chop
>it coarsely and add a little plain mayo. Period.
>
>Served with Avocado, this should be good, and well flavored.

I've made the above recipe many times and the shrimp flavor shines
through. IMO, mayo would cover up shrimp flavor. So there you are.
Two camps, divided.

--
I love cooking with wine.
Sometimes I even put it in the food.

In article >,
"Jean B." > wrote:

> brooklyn1 wrote:
> > For shrimp salad with so many over powering ingredients using fresh
> > shrimp is kind of a waste, especially for feeding lots of people...
> > for such a recipe I'd go with the lest expensive frozen precooked I
> > could find. Were I making a shrimp salad with just a simple dressing
> > like mildly doctored mayo then I'd use fresh shrimp.
>
> Now I am imagining chipotle-lime mayo (not too spicy).

That sounds yummy. How do you make it?
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

In article >,
sf > wrote:

> On Fri, 20 Nov 2009 15:43:34 -0600, Omelet >
> wrote:
>
> >In article >,
> > sf > wrote:
> >
> >> My issue with shrimp is having them taste like the sea. To do that,
> >> I'll soak them in acidulated water,
> >
> >How do you make that?
> >Lemon, Lime, Vinegar, what?
> >
> >How much to what amount of water?
>
> No recipe, I just eyeball it. Sometimes I use lemon, sometimes
> vinegar. I'd say the juice of 1/4 lemon or 1t vinegar per quart or
> two of water. You have to be careful not to over acidulate the water
> or the shrimp will taste like lemon or vinegar. Short soak (less than
> 5 minutes) in the acidulated water, longer soak (maybe 10 minutes) in
> salted water. I don't time the soaking either because I am doing
> other things while I do that.

Thanks. I get the general idea... :-)
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

In article >,
sf > wrote:

> On Fri, 20 Nov 2009 15:47:57 -0600, Omelet >
> wrote:
>
> >In article >,
> > brooklyn1 > wrote:
> >
> >> On Thu, 19 Nov 2009 04:56:43 +0000 (UTC),
> >> (Steve Pope) wrote:
> >>
> >> >sf > wrote:
> >> >
> >> >>1 1/4 lb medium sized cooked shrimp; peeled and deveined
> >> >
> >> >So what type / quality level of shrimp do you use in
> >> >such a salad?
> >>
> >> For shrimp salad with so many over powering ingredients using fresh
> >> shrimp is kind of a waste, especially for feeding lots of people...
> >> for such a recipe I'd go with the lest expensive frozen precooked I
> >> could find. Were I making a shrimp salad with just a simple dressing
> >> like mildly doctored mayo then I'd use fresh shrimp.
> >
> >I have to agree with this.
> >IMHO shrimp has it's own very rich flavor. To overpower it with too many
> >other flavors makes it pointless to pay the price for shrimp. May as
> >well use chicken.
> >
> >I'd just saute' the fresh shrimp with a little butter, olive oil, lemon
> >peel, black pepper and a smidge of garlic like I usually do, then chop
> >it coarsely and add a little plain mayo. Period.
> >
> >Served with Avocado, this should be good, and well flavored.
>
> I've made the above recipe many times and the shrimp flavor shines
> through. IMO, mayo would cover up shrimp flavor. So there you are.
> Two camps, divided.

Indeed. :-)
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

Omelet wrote:
> In article >,
> "Jean B." > wrote:
>
>> brooklyn1 wrote:
>>> For shrimp salad with so many over powering ingredients using fresh
>>> shrimp is kind of a waste, especially for feeding lots of people...
>>> for such a recipe I'd go with the lest expensive frozen precooked I
>>> could find. Were I making a shrimp salad with just a simple dressing
>>> like mildly doctored mayo then I'd use fresh shrimp.
>> Now I am imagining chipotle-lime mayo (not too spicy).
>
> That sounds yummy. How do you make it?

To taste. Seriously.

--
Jean B.